Busy Day Quick & Healthy Potato (Veggie) Soup

Potato Veggie SoupFall is in full swing now with crisp weather and falling leaves, and the soup is definitely on here at our house.  We just can’t get enough of it – whether light, hearty, creamy, or brothy…. We’ll take it any way, any day! ;)

This is a great recipe when you want something warm, savory, and nutritious, but you need it quick.  And it’s perfect for those in the family who may not typically go in for the veggies… they’re here in force, though blend seamlessly into the rich potato base to get around those picky eaters.  Mighty O asks for seconds and even sometimes thirds on this one! 

This recipe is super fast for a soup – just about 30 minutes total.  Prep time is just about 5-10 minutes to assemble and chop the ingredients, and cooking time is 20-25 minutes. Makes 6 good-sized soup bowls, or 8-10 small side servings.

Quick & Healthy Potato (Veggie) Soup

* You will need an immersion/stick blender for this recipe.


1-2 Tbsp butter or vegan buttery stuff (such as coconut oil or Earth Balance vegan butter)

1-2 cloves garlic, minced

1 yellow onion, coarsely chopped

1 zucchini or yellow squash, coarsely chopped

2 carrots, shredded or grated

3 celery stalks

1 carton vegetable stock (~4 cups)

2 cups milk (dairy, soy, or hemp all work well)

2 cups potato flakes (such as Bob’s Red Mill brand) (Got  time? Use ~ 4 potatoes, cubed, instead)

1-2 cups water, to desired consistency

salt, pepper, and dried or fresh parsley, to taste

shredded cheddar cheese or vegan shreds, to top (optional)

Directions:  Coarsely chop the vegetables – don’t worry about how fine or well, they will be blended in the end. Heat the butter in a saucepan, tossing in garlic and onions for a quick saute.  Once the onion begins to soften, toss in the rest of the vegetables and saute about 5 minutes, just enough to soften.  Add vegetable stock, milk, potatoes, then water to adjust to desired consistency.  Add salt and pepper to taste, along with any other spices you might prefer. Bring just to a boil, then cover, lower heat, and allow to simmer 10 minutes, stirring occasionally.  Add parsley in the last 2 minutes. Insert immersion blender into pot to puree.  Ladle into bowls and top with cheese, if desired. Order up!

Extra time saver: It’s also ok to just throw everything in the pot, if you don’t have the time or attention at the moment to saute. It will all taste fine – go for it!  You can substitute a few shakes of garlic powder for the fresh garlic if you don’t have any fresh or jarred on hand.  If you want to use a slow cooker, use 4-6 diced whole potatoes instead of the flakes.

What’s your favorite quick and healthy soup?  Would love to hear your recipes and reviews!

Love and light,

Samadhi ✷


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