Table of contents
About this recipe
I made this Creamy Potato Soup because I wanted a rich, cozy meal that feels indulgent but is still light and easy to digest. It’s quick to prep, requires simple ingredients, and blends into a silky texture that everyone loves. Packed with gut-friendly veggies, coconut milk, and plant-based nutrients, it’s perfect for anyone craving comfort food without heaviness.
Personal story—I realized I often have all the ingredients in my fridge and pantry already, which makes this soup my go-to when I need something fast yet satisfying.
Highly recommended — sprinkle Tofu Bacon Bits on top.
IBS & Low-FODMAP Tips:
- Avoid broccoli stems if sensitive to FODMAPs; use only florets.
- Leek is optional; can be skipped for IBS-friendly version.
- Use gluten-free flour if adding flour for sautéing.
- Moderate coconut milk if fat triggers symptoms.
- Simmer gently—overcooked cruciferous vegetables may increase bloating for sensitive individuals.
Why This Soup Is Healthy
This soup is naturally plant-based, low in saturated fat, and high in fiber from potatoes, carrot, broccoli, fennel, and bok choy. Coconut milk adds creaminess without dairy, keeping it IBS-friendly for most people.
The combination of vegetables delivers vitamins, minerals, and antioxidants, while nutritional yeast and miso provide plant-based protein and umami flavor. Using boiling water instead of cream or stock cubes reduces sodium and keeps the soup light and nourishing.
Ingredient Notes & Substitutes
Potatoes – Peeled, cut into medium cubes. Soaking optional to reduce starch.
Carrot – Sliced into half rounds. Provides natural sweetness.
Broccoli – Medium florets; avoid stems if IBS-sensitive.
Bok choy – Separate stems and leaves; stems add body, leaves for garnish.
Fennel – Sliced thin for mild anise flavor.
Leek (optional) – Wash thoroughly; adds subtle onion flavor.
Olive oil – For sautéing, adds mild healthy fat.
Butter (optional) – Can be added in two steps for richness.
Flour (optional) – Helps thicken sautéed vegetables.
Turmeric – Anti-inflammatory, adds warmth and color.
Paprika – Mild smokiness and color.
Organic soup powder (optional) – Boosts flavor without animal products.
Nutritional yeast – Umami and B vitamins; can add more during blending.
Miso (light) – Adds depth and subtle saltiness.
Chili flakes – Optional, for a gentle kick.
Bay leaves – Aromatic, removed before blending.
Coconut milk – Creamy texture without dairy.
Step-by-step short instructions
Serving Suggestions
- Serve hot with crusty bread or a simple toast for dipping.
- Add croutons or crispy tofu bacon on top for texture.
Recipe card with notes
Creamy Potato Soup
Equipment
- large pot
- Blender or immersion blender
Ingredients
- 750 g potatoes (peeled)
- 1 carrot
- ½ head broccoli
- 1 bok choy
- ⅓ cup sliced fennel
- 1 leek stem (optional)
- 1 tbsp olive oil
- 40-80 g butter (optional, in two additions)
- 1 tbsp flour (optional)
- 1 tsp turmeric
- ½ tbsp paprika
- 1 tbsp organic vegetable stock powder (optional)
- 1/4 cup nutritional yeast
- 2-3 tsp salt
- Nutritional yeast (to taste)
- ½ tbsp light miso
- 1 tsp chili flakes
- Bay leaves
- 400-500 ml coconut milk
- 1½ liters boiling water
Instructions
- Prepare potatoes – Wash the peeled potatoes and cut into medium cubes. If you have time, soak them in water for about an hour, then drain and rinse.
- Prepare vegetables – Slice the bok choy into strips, separating stems and leaves. Place with the sliced fennel. If using leek, wash it well, slice, and add to the same bowl.
- Cut remaining veg – Slice the carrot into half rounds and cut the broccoli into medium florets. If you’re sensitive (IBS), avoid using the broccoli stems.
- Start cooking – In a large pot over medium heat, heat olive oil and add butter if using. Once melted, add the bok choy stems, fennel, and leek. Sauté for about a minute, then add the flour if using.
- Add vegetables & spices – Once the flour is absorbed, add the carrot and broccoli. Cook for another minute, then add all the “before blending” spices and mix well with the vegetables.
- Add liquids – Add the drained potatoes, mix, then add more butter if using. Add bay leaves, coconut milk, and boiling water until everything is covered.
- Simmer – Stir well, bring to a gentle boil, then cook on medium heat. Stir occasionally and cook until the potatoes are soft and easily pierced with a fork.
- Prepare toppings – While the soup cooks, prepare any toppings you like, such as croutons or crispy tofu bacon.
- Blend – Remove from heat, take out the bay leaves, and blend using a blender or immersion blender. Add the remaining seasoning and blend to your desired texture (completely smooth works best).
- Serve – Serve with your favorite toppings and garnish with chopped bok choy leaves.
Notes
- IBS tip: skip broccoli stems and leek if sensitive.
- Gluten-free: use GF flour if thickening.
- Storage: refrigerate 4-5 days, reheat gently. Freezing is also possible.
