Nutrient-dense comfort food. That’s the best way to describe this light potato-vegetable soup that is infused with herbs and laced with smoky bacon flavor. And though it has a number of ingredients, it comes together super quick and easy since the vegetables only have to be rough chopped and thrown into the pot.
I originally made this for our son’s piano teacher, who was going through chemotherapy and radiation. She had finished the treatments and was severely depleted. And because the cancer was in her throat, she couldn’t eat solid food.
I based it around a popular broth called Bieler’s Broth, which is a light and nutritious soup that many use for spring cleansing. I added bacon fat, bone broth, and sweet and gold potatoes to make it fortifying as well. She called it “fabulous” and “to die for!”
Seriously, she was addicted to this soup and nothing made me happier than to lift her spirits and help boost her healing.
I’ve recently made another batch for myself to eat through the week. (I’m also in healing mode – more on this later.) It would be hard to eat this many herbs and veggies in one sitting. But you can really pack in a lot of nutrition with this soup.
It’s really good topped with bacon, fried onions, herbs or a drizzle of olive oil or melted ghee.
Freezes well in 2 cup pyrex containers for individual servings down the road!
RESTORATIVE HERBED-POTATO SOUP
CLICK HERE for printable recipe.
10 minute prep
*See recipe notes for paleo and vegan options
4-5 slices uncooked bacon, chopped
2 stalks celery
1 large onion
2 sweet potatoes, peeled
1 lb. small creamer potatoes
4 large zucchini
5 cloves garlic, peeled and smashed (optional, see notes)
10 cups chicken broth and/or water (I like to use 3 cups concentrated homemade bone broth and 7 cups water)
3 large handfuls of spinach
½ bunch parsley
2 cups loosely packed basil
Rough chop veggies into large chunks. If your creamer potatoes are very small you don’t need to chop them. In a large soup pan, sauté the bacon on medium heat until crisp. Remove bacon with a slotted spoon and reserve for another use (it makes a good soup topping).
Cook the onion and celery in the bacon fat on low-medium heat until slightly softened. Add remaining veggies (except spinach and herbs) to the pot. Cover with broth/water and raise the heat to bring it to a boil.
Reduce heat to low and simmer until all the veggies are soft, about 30 minutes. Add in the spinach and herbs. Simmer only 3 more minutes to keep them fresh and green, then remove from heat. Carefully purée in batches in the blender. Add salt and pepper to taste. Serve.
This soup tastes good both with and without garlic. But don’t omit it if making it vegan.
Use olive, coconut or avocado oil in place of bacon fat. Opt for vegetable or mushroom broth.
If your paleo plan doesn’t include white potatoes, or if you want to reduce the starch/glycemic load, sub all sweet potatoes.