I can’t be the only one who loves Garlic Potato Soup, right? I’ve never been a fan of milk-based soups so I wanted to create a broth-based version of potato soup. The only way I like warm milk (and I only drink plant-based) is swimming in cocoa! This soup is simple to make and really warms you from the inside out. And on a cold, snowy day like today, I need that. Hello frozen toes!
Your local grocery store should have everything you need for this soup. If you can’t find the wakame, don’t worry. It’s optional! I love to add sea vegetables for the salty flavor and nutritional benefits such as iodine, magnesium, calcium, iron, Vitamin D, and more.
Garlic Potato Soup
- 6-8 cloves of organic garlic -I chopped the larger cloves but left the smaller ones whole
- 5-6 large organic red potatoes cleaned and chopped into small bite-size pieces
- 1/2 red onion, chopped
- 6 cups low-sodium vegetable broth
- Himalayan or Celtic sea salt and ground pepper
- 2-3 strips of wakame or alari sea vegetables, break into one-inch pieces (optional)
- parsley for garnishing
- Par cook the potatoes in boiling water for about 10 minutes
- Cook the onion and garlic in a saute pan until caramelized- I used red palm oil
- Bring the vegetable broth to a boil and reduce it to a simmer
- Drain the potatoes and add them to the broth along with the onion and garlic
- Once the potatoes are soft, add the wakame/alaria pieces
I like to serve this soup with raw veggies and hummus and/or a piece of Ezekiel bread toast.
Notes: If red onions are too spicy for you, you can soak them in water or precut 24 hours in advance. If you like your soup thickened with milk, feel free to add some full fat coconut milk.
We would love to hear what you think of this Garlic Potato Soup! Did you make any changes? Join us on Facebook and ask to be added to our Women’s Only group. We would love to help support you with your wellness goals.
