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- 4 large potatoes (russet or Yukon gold), peeled and diced into 1-inch cubes - 1 cup cooked chickpeas (or substitute with white beans) for an added protein boost - 1 medium onion, finely chopped - 2 cloves garlic, minced - 4 cups vegetable broth (low-sodium recommended) - 1 cup unsweetened almond milk (or any milk of your choice) - 1 tablespoon olive oil - 1 teaspoon dried thyme - 1 teaspoon smoked paprika for depth of flavor - Salt and freshly ground black pepper to taste - Fresh chives or parsley, finely chopped for garnish To make a rich and nourishing protein creamy potato soup, you need simple yet powerful ingredients. Potatoes are the star of this dish. They give the soup a creamy base. Chickpeas add protein and make the soup filling. You can swap them with white beans if you wish. Onion and garlic bring a savory flavor. They add depth that you will love. Vegetable broth adds more richness. Almond milk keeps it creamy without dairy. Olive oil helps sauté the veggies and adds healthy fats. Seasonings like dried thyme and smoked paprika give it extra flavor. Don’t forget salt and pepper to taste. For a fresh finish, sprinkle chives or parsley on top. This combination creates a delightful soup that nourishes both body and soul. {{ingredient_image_2}} 1. Heat 1 tablespoon of olive oil in a large pot over medium heat. 2. Once the oil is hot, add 1 finely chopped onion. Sauté it for about 5 minutes. Stir occasionally until the onion is soft and clear. 3. Next, add 2 minced garlic cloves. Cook for 1 more minute. Stir often until the garlic smells good and turns a little golden. 4. Now, add 4 large peeled and diced potatoes and 1 cup of cooked chickpeas. Stir everything well. 1. Pour in 4 cups of vegetable broth, 1 teaspoon of dried thyme, and 1 teaspoon of smoked paprika. Mix it all together. 2. Bring the soup to a rolling boil. Once it boils, reduce the heat to a simmer. 3. Cover the pot and let it cook for 20 to 25 minutes. Check the potatoes with a fork; they should be soft and break apart easily. 1. After the potatoes cook, use an immersion blender to blend the soup until it is smooth. 2. If you don’t have an immersion blender, carefully blend small batches in a kitchen blender. Return the soup to the pot after blending. 3. Stir in 1 cup of unsweetened almond milk. Taste the soup and add salt and black pepper as you like. 4. Heat the soup gently for about 5 minutes until it's warm. Now, you can serve this creamy potato soup hot. Don't forget to sprinkle some fresh chives or parsley on top for a nice finish! To make your soup shine, use fresh herbs and spices. I love adding: - 1 teaspoon dried thyme for earthiness - 1 teaspoon smoked paprika to deepen the taste - Fresh chives or parsley for a bright finish You can also try other herbs like rosemary or basil. For a kick, add a pinch of cayenne pepper. If you want more protein, consider these alternatives: - Use cooked lentils instead of chickpeas. - Add diced firm tofu or tempeh for a different texture. The key to a smooth soup is blending well. Here are my tips: - Use an immersion blender for easy blending. - If you don’t have one, blend the soup in batches with a regular blender. After blending, check the soup's texture. If it feels too thick, stir in more almond milk or broth. For a thicker soup, blend a bit less. Taste your soup before serving. Adjust with salt and pepper to suit your liking. Enjoy every creamy bite! Pro Tips Choose the Right Potatoes: Russet and Yukon gold potatoes provide the best texture and flavor for a creamy soup. They break down nicely, creating a velvety consistency. Blend for Creaminess: Using an immersion blender allows you to achieve the perfect creamy texture without needing to transfer hot soup to another blender. It’s safer and easier! Experiment with Spices: Feel free to add other spices like cumin or curry powder for a unique twist on flavor. Adjust according to your taste preferences. Garnish for Presentation: A drizzle of extra almond milk and a sprinkle of smoked paprika not only enhances the flavor but also makes your soup visually appealing when serving. {{image_4}} You can easily swap out some ingredients in this soup. For milk, use any milk you like. Almond milk is great, but oat or soy milk works too. Just make sure it’s unsweetened. If you want to change the protein, chickpeas are not your only choice. You can use white beans instead. They add a nice creamy texture. Lentils are another good option, too. They cook fast and give a hearty feel to the soup. Want to add more veggies? Carrots and celery are great choices. Chop them up and toss them in with the onions. They will add more taste and nutrition. You can also try other greens like spinach or kale for extra color. For spices, think about mixing it up with curry powder. It can give the soup a warm, different flavor. A pinch of cumin or even chili powder can add a nice kick. Experiment with what you like best! To keep your protein creamy potato soup fresh, store it properly. - Refrigeration tips: Let the soup cool before putting it in an airtight container. It stays good in the fridge for up to three days. Label the container with the date, so you remember when you made it. - Freezing instructions: For longer storage, freeze the soup. Use freezer-safe bags or containers. Leave some space for the soup to expand as it freezes. It can last up to three months in the freezer. Just remember to label it! When it's time to enjoy your leftovers, reheating is key. - Best practices for reheating: Thaw frozen soup in the fridge overnight. For refrigerated soup, pour it into a pot. Heat it over medium heat, stirring often to prevent sticking. - Maintaining texture and flavor: If the soup seems too thick, add a splash of almond milk or broth while heating. This will bring back its creamy texture and boost the flavor. Always taste before serving to check the seasoning. Yes, this soup is gluten-free. The main ingredients, like potatoes and chickpeas, do not contain gluten. Always check your vegetable broth to ensure it is gluten-free. If you use gluten-free broth, you will have a safe dish for those with gluten allergies. You can make this soup ahead of time. It stores well in the fridge for about three days. To prepare, let the soup cool completely before you put it in a container. When you are ready to eat, just reheat it on the stove or in the microwave. This makes it great for meal prep and busy days. This soup pairs well with many sides. Here are some tasty options: - Crusty bread or rolls for dipping - A fresh green salad for crunch - Roasted veggies to add flavor - Grilled cheese sandwiches for a classic combo These sides will enhance your meal and make it even more enjoyable! This blog post covered a simple, creamy potato soup that is both tasty and nutritious. You learned about the key ingredients, how to cook, and blending for the right texture. Tips on enhancing flavors and adjusting ingredients make this soup unique. Storing and reheating your leftovers keeps your meal fresh. Remember, this soup is not just filling; it can fit many diets. I hope you try making it and enjoy the delicious results!

Protein-Packed Creamy Potato Soup

A hearty and nutritious soup made with potatoes, chickpeas, and almond milk for a creamy texture.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 large potatoes (russet or Yukon gold), peeled and diced into 1-inch cubes
  • 1 cup cooked chickpeas (or substitute with white beans)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (low-sodium recommended)
  • 1 cup unsweetened almond milk (or any milk of your choice)
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • to taste salt and freshly ground black pepper
  • for garnish fresh chives or parsley, finely chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Once hot, add the finely chopped onion and sauté for about 5 minutes, stirring occasionally, until the onions are translucent and softened.
  • Add the minced garlic to the pot, cooking for an additional minute, stirring frequently, until the garlic is fragrant and slightly golden.
  • Introduce the diced potatoes, chickpeas, vegetable broth, dried thyme, and smoked paprika to the pot. Stir everything together, bringing the mixture to a rolling boil. Once boiling, lower the heat to a simmer and cover the pot.
  • Allow the soup to cook for approximately 20-25 minutes, or until the potato cubes are fork-tender and easily break apart.
  • After the potatoes are cooked, carefully use an immersion blender to puree the soup until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, carefully transfer small batches of the soup to a kitchen blender, ensuring to blend until smooth, and return to the pot afterward.
  • Stir in the almond milk and taste for seasoning, adding salt and freshly ground black pepper as desired. Gently heat the soup for another 5 minutes until warmed through.
  • Serve the creamy potato soup hot in bowls, garnished with a sprinkle of fresh chives or parsley for an elegant swirl of color.

Notes

For a beautiful touch, drizzle a little extra almond milk into the center of each bowl before serving, and add a pinch of smoked paprika on top for visual appeal.
Keyword potato, protein, soup, vegan