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Healthy Potato Soup with Spiced Mint and Aleppo Pepper Recipe

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4.3 from 90 reviews

This Healthy Potato Soup is a creamy, comforting dish made with simple ingredients like potatoes, carrots, and onions, enriched with a yogurt and egg mixture to add richness without heavy cream. Infused with fragrant Aleppo pepper and dried mint oil, it offers a unique and flavorful twist on classic potato soup while keeping it light and nutritious.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Sauté Base

  • 2 tbsp olive oil
  • 1 white onion, chopped
  • 3 cloves garlic, minced

Main Soup Ingredients

  • 3 Russet potatoes, peeled and diced
  • 1 carrot, diced
  • 5 cups water or vegetable broth
  • 1 tsp kosher salt
  • 1/4 tsp black pepper

Thickening and Enrichment

  • 1 egg
  • ½ cup yogurt
  • 1 tbsp all-purpose flour
  • Pinch of salt and pepper

Aleppo Pepper Oil

  • 2 tbsp olive oil
  • 2 tsp Aleppo pepper
  • 2 tsp dried mint

Garnish

  • Chopped parsley (optional for topping)

Instructions

  1. Sauté Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the chopped white onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
  2. Add Garlic and Vegetables: Stir in the minced garlic and cook for about 1 minute until fragrant. Add the diced potatoes and carrot, stirring well to combine and cook for another 5 minutes, allowing the vegetables to start softening.
  3. Simmer the Soup: Pour in 5 cups of water or vegetable broth, then season with kosher salt and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer, cover the pot, and cook for 20 to 30 minutes or until the potatoes are tender and easily pierced with a fork.
  4. Prepare Yogurt Mixture: While the soup simmers, whisk together the egg, yogurt, all-purpose flour, and a pinch of salt and pepper in a separate bowl until smooth. This mixture will enrich and thicken the soup later.
  5. Blend the Soup: Once the potatoes are cooked, turn off the heat. Use an immersion blender directly in the pot or transfer the soup in batches to a blender, and purée the soup until smooth and creamy.
  6. Temper the Yogurt Mixture: Gradually whisk about one cup of the hot soup into the yogurt and egg mixture to temper it, preventing the eggs from curdling. Slowly pour the tempered mixture back into the pot, stirring constantly to maintain a smooth texture. Turn the heat back on to medium and cook for an additional 10 minutes, stirring occasionally to thicken the soup.
  7. Make Aleppo Pepper Oil: In a small pan, heat 2 tablespoons of olive oil over medium heat. Add the Aleppo pepper and dried mint, sautéing for about 1 minute until fragrant but not burned. Remove from heat immediately to preserve flavor.
  8. Serve: Ladle the creamy potato soup into bowls and drizzle generously with the Aleppo pepper and mint-infused olive oil. Garnish with freshly chopped parsley if desired, and serve warm.

Notes

  • Use vegetable broth instead of water for a richer flavor.
  • Russet potatoes work best for creamy textures, but Yukon Gold can be used as a substitute.
  • Tempering the yogurt and egg mixture is key to prevent curdling—do not skip this step.
  • Aleppo pepper adds a mild heat and fruity flavor; substitute with mild chili flakes if unavailable.
  • The soup can be stored in the refrigerator for up to 3 days and reheated gently.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Low Fat

Find it online: https://allyumcooks.com/healthy-potato-soup-with-spiced-mint-and-aleppo-pepper-recipe/