Nothing says comfort food like a bowl of warm, creamy potato soup on a chilly night! But, traditional recipes are loaded with calories and fat, which wreak havoc on our waistline. So, when my husband asked for this classic, I went into to test kitchen to make it healthier (and still super delish)!
I added Italian turkey sausage and turkey bacon to cut calories and give a pop of flavor to the soup.
Next, swapped out the heavy cream for bone broth and almond milk. It was easy to thicken with a simple roux added to the liquid mixture (see deets in the recipe).
Adding in chopped greens just before serving, adds texture, color, and a ton of nutrients to boost your energy and immune system.
The slow-cooker does the work for you. Just add everything in the morning, set it to low and go….then, come home to dinner done! All you have to do is put on your slippers, grab a bowl, and get comfy!
Print out the full recipe y’all and add it to your line-up this week. I can’t wait for you to try it and fall in love with this healthier version of potato soup!
- 1 pound Italian turkey or chicken sausage
- 4 cups cubed Russett potatoes
- 2 cups almond milk
- 1 cup bone broth
- 1/2 large onion, finely diced
- 1/2 teapoon Simply Organic Dried Oregano *
- 1/4 teaspoon Simply Organic Red Pepper Flakes(optional) *
- 2 cups chopped kale, spinach, or swiss chard leaves
- 1-2 tablespoons grass-fed butter or coconut oil
- 2 tablespoons gluten-free oat flour
- Heat a large pan over medium heat. Add sausage and begin to brown in pan.
- Add in the onion and mix well. Continue browning until both are cooked through.
- Drain excess grease from pan and dump contents into bottom of your slow-cooker.
- Return pan to stove and add in butter or coconut oil. When melted, whisk in the flour to make a roux. Add the bone broth and almond milk to pan and whisk to combine with the roux. Warm the mixture, but don't boil it.
- Add into slow-cooker.
- Chop potatoes into 1" cubes and add into the slow-cooker.
- Stir in seasonings and mix all the contents well.
- Set slow-cooker to low, cover with lid and let it go. Cook for 5-6 hours.
- Just before serving, stir in the chopped greens.
- Spoon soup into bowls to serve.
- I paired the soup with Bob's Red Mill Gluten-Free Cornbread muffins *
- All items marked with a * are available on sale at Thrive Market (see link below)
Grab all the spices and gluten-free cornbread mix at Thrive Market. I save hundreds of dollars on our groceries every year with Thrive. Use my affiliate link to save 25% of and get free shipping! (What could be better – shopping while sipping coffee in my pj’s from home)!