Winter Potato Soup
I’m not sure if you are like me, but I aspire to do better with the change of the new year. I’m not one for
resolutions but overall goals, like eating better, sleeping better, reading more, etc. But things start to get
tricky because the new year always falls within winter, the season of soups and stews and all the carb-
loaded favorites. Potato soup is one of those indulgences at the top of my list when the air is crisp, and
fire is rolling. I’ve never found a potato soup I didn’t like, but this version I created feels super sinful
without all the usual heavy ingredients. It’s perfect for anyone on the Whole 30 journey or with other
intolerances like gluten and dairy but feels every bit as yummy as cozy as the heavier versions.
2 Tbsp Clarified Butter plus 2Tbsp Olive Oil
½ Large onion, finely chopped
3 finely chopped garlic cloves
3 celery stalks finely chopped.
4 Carrots peeled and diced.
1 Large Russet Potato peeled and cubed, plus 1 additional whole potato set aside.
4-5 Large Red Potatoes, cubed with skin on
1 Qt. of Chicken or Veggie Stock
Seasoning: 2 tsp salt, 1 tsp fresh black pepper
3-4 cups fresh Spinach
Directions:
1. In a heavy-duty stock pot, sauté onion, garlic, celery, carrots, and potatoes in olive oil on
medium heat for 10-15 minutes until vegetables have started to sweat and soften.
2. Add stock and seasoning to vegetables, cover with a tight-fitting lid, and allow to simmer on low
for 25 minutes. Meanwhile, take remaining russet potato and cut into thin French fry style
strips. Toss with 1 Tbsp of olive oil and ½ tsp salt and air fry at 375 for 15 minutes until crispy or
roast in an oven at 425 degrees for 20 minutes until lightly browned.
3. Place spinach, plus 4 cups of soup in a blender with a lid (there will still be soup left behind).
With a firm hand on the lid, blend the soup until it has a smooth texture.
4. Pour the puree back into the pot and stir in the clarified butter. Taste to see if additional salt or
pepper needs to be added. Ladle into bowls and top with roasted potato strips and chili pepper
oil if desired.
I’m not sure if you are like me, but I aspire to do better with the change of the new year. I’m not one for
resolutions but overall goals, like eating better, sleeping better, reading more, etc. But things start to get
tricky because the new year always falls within winter, the season of soups and stews and all the carb-
loaded favorites. Potato soup is one of those indulgences at the top of my list when the air is crisp, and
fire is rolling. I’ve never found a potato soup I didn’t like, but this version I created feels super sinful
without all the usual heavy ingredients. It’s perfect for anyone on the Whole 30 journey or with other
intolerances like gluten and dairy but feels every bit as yummy as cozy as the heavier versions.
2 Tbsp Clarified Butter plus 2Tbsp Olive Oil
½ Large onion, finely chopped
3 finely chopped garlic cloves
3 celery stalks finely chopped.
4 Carrots peeled and diced.
1 Large Russet Potato peeled and cubed, plus 1 additional whole potato set aside.
4-5 Large Red Potatoes, cubed with skin on
1 Qt. of Chicken or Veggie Stock
Seasoning: 2 tsp salt, 1 tsp fresh black pepper
3-4 cups fresh Spinach
Directions:
1. In a heavy-duty stock pot, sauté onion, garlic, celery, carrots, and potatoes in olive oil on
medium heat for 10-15 minutes until vegetables have started to sweat and soften.
2. Add stock and seasoning to vegetables, cover with a tight-fitting lid, and allow to simmer on low
for 25 minutes. Meanwhile, take remaining russet potato and cut into thin French fry style
strips. Toss with 1 Tbsp of olive oil and ½ tsp salt and air fry at 375 for 15 minutes until crispy or
roast in an oven at 425 degrees for 20 minutes until lightly browned.
3. Place spinach, plus 4 cups of soup in a blender with a lid (there will still be soup left behind).
With a firm hand on the lid, blend the soup until it has a smooth texture.
4. Pour the puree back into the pot and stir in the clarified butter. Taste to see if additional salt or
pepper needs to be added. Ladle into bowls and top with roasted potato strips and chili pepper
oil if desired.
