I “love” potato soup. My mom made it often and it was so delicious, that it became a soup I made often for ‘my’ family.
Well, I found a great new version of this classic on Pinterest by Clean Food Crush. You’ve Got to try it, you will not be disappointed!
Makes 4 servings
Ingredients:
- 1 Tbsp clarified butter or ghee, coconut oil, avocado oil, or olive oil
- 2 fresh garlic cloves, minced
- 1 large yellow onion, diced
- 3 stalks crisp celery, sliced
- 2 medium zucchini, chopped
- 2 medium potatoes, peeled and thinly sliced
- 4 cups low sodium chicken broth, or broth/stock of choice
Garnish/finishing ideas:
- 2-4 strips of nitrate-free bacon, cooked and crumbled (optional!).
- 1 cup plain Greek yogurt, unsweetened coconut milk, OR grass-fed cream
- 1/4 cup shredded parmesan, to garnish
- sea salt and fresh ground black pepper, to taste
Instructions:
Melt butter/ghee in a medium pot over medium-high heat.
Add garlic, onions, and celery, then sauté for 3-4 minutes until veggies begin to soften.
Add zucchini, potatoes, broth and bring to a boil. Once boiling, cover and reduce the heat to a low simmer.
Cook for 20 minutes or until veggies are fork tender. Taste and season with sea salt and fresh ground black pepper to your taste.
Using an emersion blender, blend until smooth and creamy, then stir in the plain Greek yogurt.
Serve hot, garnished with crumbled bacon and parmesan sprinkled on top if you like!
Enjoy!
Rachel
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