GTU Recipes

Creamy Potato Soup

Ricci Sorensen joined us in today's segment to make a healthy version of an inspired rich Irish creamy potato soup. 

Creamy Potato Soup


  • 1 onion (diced)
  • 4-5 cloves of garlic (fine diced or pressed)
  • 4 stems of celery (diced)
  • 4-5 sticks of carrots (diced)
  • 1 small bag of Red Potatoes (diced)
  • 2 - 32 oz. boxes of veggie broth
  • Dried onion
  • Dried garlic
  • Onion powder
  • Garlic powder
  • Dried Rosemary
  • Salt and Pepper
  • 2-3 cups of chopped Kale
  • 1 can of Coconut Milk


  1. In a pot on medium low heat, add a couple tablespoons avocado oil or just a little veggie broth. Sauté onions and garlic, season with 2 tsp. dried onions, 1 tsp. dried garlic, sprinkle with onion and garlic powder, salt and pepper. Keep heat low, so you don't burn the garlic. Cover and sauté for a few minutes, stirring often.
  2. Then, add carrots and celery, stir. Season with onion & garlic powder, salt and pepper. Cover and sauté a few minutes.
  3. Next, add the potatoes, broth, 2 pinches of dried rosemary, season again. Bring to a boil, turn heat down to medium and summer until potatoes are tender. Make sure you are tasting the broth to adjust seasoning.
  4. When the potatoes are tender, scoop out 1/8-1/4 of the soup and pour in a blender. Blend with coconut milk until smooth. (for a chunky consistency, use 2-3 cups of the soup) pour back into pot and stir. The creamy texture will come from the mimic of dairy.
  5. Last, stir in the chopped kale and let it sit for a few minutes and then, serve.
  6. Make sure to taste to check your seasoning. Seasoning is so important to add layers to create depth of flavor.

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