Low Sodium Potato Soup
You’ll love this creamy LowSodium Potato Soup in the coming cold winter months. This is an easy to prepare soup with really a little amount of hands on time.
2 cup servings
Immersion Hand Blender
Yukon potatoes peeled and diced into pieces 1/2”
choose how much to peel
strips sliced pork belly
8oz. cut into small pieces
medium yellow onion chopped about 1.5 cup
a little more if you like garlic
chicken broth unsalted
Herb Ox chicken bouillon no sodium
Italian seasoning no salt
chipotle chili powder
add more if desired after tasting
Swiss + Gruyere cheese
optional adds 36mg sodium per serving
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.
2 cup servings
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Low Sodium Potato Soup https://tastyhealthyheartrecipes.com/a-la-cart/soups/low-sodium-potato-soup/