Hearty Potato Soup

This hearty and simple dish is sure to ward off the fall chill.  There’s no dairy in this soup, and you won’t even miss it.  Use your crockpot so it’s ready after a long day.  I included turmeric in my soup, which gave it the yellow color.

Turmeric is a wonderful spice with a mild flavor and yellow color. It has been linked as a preventive in many diseases such as cancer, Alzheimers, diabetes and so much more. A few days doesn’t go by that I see an article on the health benefits of turmeric.  Try it in this recipe or in a simple vegetable roast.  I try to incorporate it as much as possible into my cooking.  I’ll even sneak a bit into a smoothie on occasion.

Here’s more on turmeric from  Enjoy the soup!


8 cups water (organic veggie stock will work too)

8-10 medium organic potatoes (any potatoes other than sweet potatoes will work, I used red)

1 large organic red onion (any organic onion will work)

4 TBSP Better than Boullion Organic Veggie Boullion (if not using vegetable stock)

3 cloves of organic garlic

1 TBSP Olive Oil

1 tsp Apple Cider Vinegar

1 tsp Turmeric (optional)

2 Bay Leaves


Wash and cut the potatoes into chunks.  I leave the skins on.

Chop the onion and garlic.

Add the water and all ingredients into your crockpot.

Cook for 5-6 hours on low.

Using a slotted spoon, remove two to three cups of the potatoes and onion and place in a bowl on the side.

Remove the bay leaves.

Use your immersion blender to blend the broth, potatoes and onion directly in the crock pot.  This creates a hearty base.

Add the potatoes and onion back into the crockpot.