Low Sodium Potato Soup Recipes

LOW SODIUM POTATO SOUP

Steps:

• Place chopped pork belly pieces in a large pre-heated Dutch oven or soup pot over medium heat and cook until bacon is crisp.
• Remove bacon pieces and set aside, leaving bacon fat in the pot.
• Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes). Stir 2 or 3 times.
• Add garlic and celery and about 1 minute.
• Sprinkle flour over the ingredients in pot and stir until blended to make a roux.
• Add diced potatoes, chicken broth, milk, heavy cream, pepper, and chipotle chili powder to the pot. Stir to combine.
• Bring to a boil and stir occasionally. Cook until potatoes are tender when pricked with a fork (about 10 minutes).
• When getting puree reduce heat to simmer. Choose either to use an immersion blender or stand blender and puree about half the soup. (about 6 cups) I personally recommend the hand immersion blender.
• Return the pureed soup to the pot if using a blender. Add sour cream and reserved bacon pieces, stir well.
• Allow soup to simmer for at least 15 minutes before serving. I like to let it low simmer for a good half hour.
• When serving sprinkle with additional sour cream, bacon, cheddar cheese, or chives on top. Optional

POTATO SOUP - LOW SODIUM

Steps:

• Melt butter in heavy saucepan or skillet. Add onion, cooking and stirring until crisp/tender. Add broth, milk, and flour, stirring thoroughly with fork to completely mix flour.
• Add potatoes and pepper and bring just to boil, stirring constantly. Slightly crush potatoes with back of fork. Reduce heat to medium-low, simmering for 5 minutes, stirring frequently.
• Reserve 2 Tbsp. (or more) of the cheese and 1 Tbsp. (or more) of the green onion for toppings. Add remaining cheese and green onion to soup just before serving. Cook until cheese is melted, stirring constantly.
• Serve soup topped with reserved cheese, green onion, and sour cream.

HEALTHIER DELICIOUS HAM AND POTATO SOUP

Steps:

• Combine potatoes, carrots, green beans, celery, onion, ham, and water in a stockpot. Bring to a boil and cook over medium heat until potatoes are tender, 10 to 15 minutes. Stir in chicken bouillon and pepper.
• Melt butter in a separate saucepan over medium-low heat. Whisk in flour with a with fork and cook, stirring constantly, until thick, about 1 minute. Slowly stir in milk so lumps do not form until all of the milk has been added. Continue stirring until thick, 4 to 5 minutes.
• Pour the milk mixture into stockpot and cook soup until heated through, about 5 minutes. Serve immediately.

INDIAN CHAAT-INSPIRED POTATO CHIP SALAD

Steps:

• Combine yogurt, lime juice, tamarind paste, garam masala, cumin, hot sauce, and sugar in a bowl with a whisk until combined. Taste and adjust as needed; mix in water as needed to reach desired consistency.
• Layer chips, jalapeno, bell pepper, red and green onions, potatoes, mint, cilantro, and yogurt sauce as desired for individual portions, or this can be served salad bar-style and everyone can make their own plate. Squeeze lime juice from halves over top.

SWEET POTATO SOUP WITH LOW SODIUM

Steps:

• In a medium soup pot or stockpot, boil the sweet potatoes in their jackets about 3 minutes or until tender. Drain and remove jackets. Return potatoes to stockpot.
• Meanwhile, saute the onion, garlic, and red bell pepper on medium heat in 2 teaspoons of olive oil until translucent. Sprinkle with the white pepper and cook an additional minute. Add onion mixture to the sweet potatoes.
• Add the spices and stir thoroughly.
• Using a handheld mixer or a blender or a food processor, blend the mixture until smooth while adding the milk.
• Add the broth/stock and the maple syrup.
• Heat gently until the soup is warm. Stir frequently and do not allow to boil.
• Serve hot. Garnish each serving with sliced red bell peppers or parsley sprigs.

LOW-FAT POTATO SOUP

Steps:

• In a large saucepan, combine the potatoes, onion, celery, broth and pepper. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 15-18 minutes. , Combine cornstarch and 1/4 cup milk until smooth; stir into potato mixture. Add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese until melted.