Ethnic Potato Soup

Hidemi Walsh


No broth (much less sodium), less fat thanks to turkey bacon and almond milk, this is very healthy soup. I make this soup when I or my husband starts to feel sick. It works better than medicine!


★★★★★ 1 vote

5 Min
25 Min


  • 2
    potatoes, about 2/3 lb
  • 1/2
    medium onion
  • 4 sheet(s)
    turkey bacon
  • 1 Tbsp
    olive oil
  • 1 c
    unsweetened almondmilk
  • 1/2 c
  • 2 tsp
    curry powder
  • 1 Tbsp
    grated ginger
  • 1/2 tsp
    cinnamon powder
  • 1 c

How to Make Ethnic Potato Soup


  1. Peel potatoes and dice. Slice onion thinly. Chop turkey bacon.
  2. In a large saucepan, heat olive oil and cook onions over medium heat until tender. Stir in turkey bacon, potatoes and ginger. Sauté for 1-2 minutes. Add water, increase the heat and bring to a boil. Cook until potatoes are tender. When the potatoes are tender, turn off the heat and remove from the heat. Let cool for about 5 minutes.
  3. Transfer the soup to blender and puree the soup until smooth.
  4. Return the soup to the saucepan, heat over medium heat and stir in almond milk and milk. When the soup warms up, reduce heat to low and stir in curry powder and cinnamon powder. Add salt to taste.

Printable Recipe Card

About Ethnic Potato Soup

Course/Dish: Vegetable Soup
Other Tag: Healthy
Hashtags: #potato #Ethnic

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