Low Acid Potato Soup Recipe

Okay, Low Acid Potato Soup. Cozy, soft, belly-friendly. It’s the kind of soup that doesn’t bite back. All mellow potatoes and a creamy feel—without stuff that stings. It’s also stupid easy. Like throw-in-a-pot easy.

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Ingredients Needed

2 tbsp olive oil: neutral, chill fat.
1 cup onions (diced): cook these down a lot.
½ cup carrots (diced): sweet little color pops.
½ cup celery (diced): goes mellow when soft.
4 cups peeled potatoes (~1 lb): russets are fine. Yukon? Even better.
4 cups low sodium veggie broth: pick one that doesn’t taste like regret.
½ tsp garlic powder: not fresh garlic. We’re not doing that.
1 tsp rosemary (chopped): honestly? optional.
¼ tsp salt: use less if you’re on strict low sodium.
Black pepper (pinch, if tolerated): optional.
2 cups almond or oat milk (room temp): keep it from splitting—trust me.

How To Make Low Acid Potato Soup

Soften the Veg:
Heat the olive oil. Throw in onions, carrots, celery. Low heat. Let ’em get lazy. You want everything soft—no crunch, no sharp edges. Take your time here.

Build the Base:
Add your potatoes. Pour in the broth. Garlic powder. Rosemary. Salt. (Skip pepper if you’re sensitive.) Cover and simmer that whole situation for like 25–30 min. Potatoes should squish easily.

Cream It Up:
Once the potatoes are soft, pour in the milk—make sure it’s room temp, cold milk = weird texture. Blend everything. I use an immersion blender ‘cause I’m lazy. But regular blender works. Just don’t burn yourself, k?

Warm It, Taste It, Done:
Heat gently after blending if it cooled too much. Taste test. Adjust if it needs anything. (Probably doesn’t.)

Recipe Tips

Peel those potatoes—skins = more acid.
Skip fresh garlic—it’s way more aggressive.
Blend longer than you think—makes it fluffier.
Use oat milk for extra creaminess, but almond works too.

How to Store & Reheat

Room Temperature: Get it cooled & in the fridge within 2 hrs.
Fridge: 3 days, sealed container.
Freezer: Up to 3 months. Reheat gently, add a splash of milk.

Nutrition Facts (Approx. per serving)

Calories: 220
Sodium: 190 mg
Protein: 5 g
Fat: 7 g
Carbs: 32 g
Fibre: 3 g
Sugar: 3 g

FAQs

Is this okay for acid reflux?

Yeah—totally. It skips all the usual culprits (no tomatoes, citrus, vinegar, or spicy stuff).

Can I use coconut milk?

Maybe light coconut milk—but full-fat has more fat and might be too rich for sensitive tummies.

Is garlic powder low acid?

Yup, especially compared to raw garlic. Still use in small amounts.

What kind of potatoes are best?

Peeled Yukon or russet. The starch helps make it smooth. Skins add roughness = nope.

What can I top it with?

Nothing spicy. Maybe soft herbs, plain oat yogurt swirl, or just… leave it. It’s nice as-is.