A Healthy Potato Collagen Soup Recipe
This time of year, nothing beats a warm, comforting bowl of soup. And potato soup might just be the most comforting of them all. It’s creamy and rich and flavorful — everything you want in comfort food. And while you may not think “healthy” when you think about potato soup, that’s the beauty of making it at home. This potato collagen soup recipe uses only the best ingredients for a nourishing, rich soup you can feel good about.
Where most recipes rely on loads of cream, this healthier potato soup lets the potatoes do the heavy lifting. By pureeing some (or all) of the potatoes, you get that creamy, indulgent texture without the cream.
This soup recipe is pretty simple at its base. Start by sautéing onion and garlic in grass-fed butter until softened and flavorful. Then add in potatoes, chicken stock, and thyme and boil until the potatoes are fork tender.
From there, you can choose your own adventure. Either blend up just a bit for a chunkier version, or blend up all the soup for a velvety smooth option. A bit of unsweetened almond milk helps take this healthy potato soup to even creamier heights.
And this recipe doesn’t stop there. To add even more body-nourishing goodness, we add a couple scoops of Collagen Peptides. Adding collagen to soup is a great way to add this supplement into your daily diet because it’s flavorless and dissolves completely in liquid, so you won’t even know it’s there. And Collagen Peptides help support your gut health, joint health, and strong skin, hair, and nails. So you can feel good about indulging in comfort food while giving your body the health-boosting support it deserves.
Easy, delicious, and nourishing — what else could you want in a soup? Give this healthy collagen potato soup recipe a try!
Healthy Potato Collagen Soup
This healthy potato soup recipe is easy, delicious, comforting, and boosted with Collagen Peptides for a body-nourishing soup you’ll enjoy all season long.
- 2tablespoonsgrass-fed butter or avocado oil
- 1yellow onion, diced
- 5clovesgarlic, minced
- 2.5poundsrusset potatoes, peeled and diced(roughly 5-6 cups)
- 1/4teaspoonblack pepper
- 1/2cupunsweetened almond milk
- 2scoopsCollagen Peptides
- Chopped green onion and crumbled cooked bacon, for topping
Heat butter or oil in a large pot over medium heat. Add onion and saute, stirring occasionally, for 7-10 minutes, until softened and starting to turn golden. Stir in garlic and saute for 30 seconds, until fragrant.
Add potatoes, stock, thyme, salt, and pepper to the pot and stir. Increase heat to high and bring to a boil. Reduce heat to a simmer and cook for 20-30 minutes, until potatoes are fork tender.
Remove from heat and stir in almond milk. Use an immersion blender to puree the soup to desired consistency. You can make it as chunky or smooth as you like. Alternatively, you can blend the soup in batches in a stand blender.
Once desired consistency is reached, whisk in Collagen Peptides, stirring until dissolved. Taste and adjust seasoning as desired.
This soup is best served immediately, topped with chopped cooked bacon and green onions, but leftovers can be stored in the fridge for 3-4 days. The soup will thicken in the fridge. Add a splash of almond milk or stock or thin back to desired consistency when reheating.
*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.