Classic Potato Soup With Collagen
Potato soup is a creamy, comforting, cold-weather classic. And we've taken this potato soup recipe up a notch nutritionally by adding a couple scoops of Collagen Peptides.
2 tablespoons grass-fed butter or avocado oil
1 yellow onion, diced
5 cloves garlic, minced
2 1/2 pounds russet potatoes, peeled and diced (roughly 5–6 cups)
3 cups chicken or vegetable stock
1 teaspoon dried thyme
2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup unsweetened almond milk
2 scoops Collagen Peptides
Chopped green onion and crumbled cooked bacon, for topping
Heat butter or oil in a large pot over medium heat. Add onion and saute, stirring occasionally, for 7-10 minutes, until softened and starting to turn golden. Stir in garlic and saute for 30 seconds, until fragrant.
Add potatoes, stock, thyme, salt, and pepper to the pot and stir. Increase heat to high and bring to a boil. Reduce heat to a simmer and cook for 20-30 minutes, until potatoes are fork tender.
Remove from heat and stir in almond milk. Use an immersion blender to puree the soup to desired consistency, making it as chunky or smooth as you like. Alternately, you can blend the soup in batches in a stand blender.
Once desired consistency is reached, whisk in Collagen Peptides, stirring until dissolved. Taste and adjust seasoning as desired.
This soup is best served immediately, topped with chopped cooked bacon and green onions, but leftovers can be stored in the fridge for 3-4 days. The soup will thicken in the fridge. If it gets too thick, add a splash of almond milk or stock to get it back to desired consistency when reheating.