Creamy Potato Soup
I made this Creamy Potato Soup for dinner last night, and I have to tell you that it is even tastier today than yesterday! The garlic and onion flavors have developed nicely over night!!! My little JJ is super picky, and won’t eat most of the veggies in his soups, so I got a little tricky with this one, and used my Nutribullet to make most of the veggies disappear! I kept the carrots and corn whole, but he never knew he was eating onions, garlic, and potatoes.
Many of you know I’ve been adjusting to my newly diagnosed Type 1 Diabetes lifestyle since last December. It is NOT easy, people, let me tell you! I can eat the exact same food one day, and my blood sugar will go high, and the next day I’ll eat it again and go low. I think the key word is management, not control. You can’t control this disease, and management is a 24/7 job! Over the last 10 months I’ve been noticing which foods work best for my body, and how to bolus (take mealtime insulin) for them…it’s complicated, and sometimes best to take the insulin all at once, where as other times it’s better to spread it out over an hour or two.
Many diabetics avoid potatoes, because they are fairly high in carbohydrates. Everyone’s body is different, however, and potatoes (eaten in moderation) work for me. I make sure to eat them with healthy fats, protein, and fiber, all of which slow down absorption. This way I avoid the spike. For a cup and a half of this soup I bolus for about 20 grams of carbs, in case you’re curious. Last night I ate it with some of my low carb biscuits, so I bolused for 40 grams of carbs. That may have been a bit high, but I’ve been running high for the last couple of weeks, so it worked out well. The highest my blood sugar went after dinner was 141, which is pretty amazing if you know anything about Type 1 Diabetes. Since I ate the meal with lots of fat, protein, and fiber, I stayed pretty even and slowly dropped as the evening progressed. Slow drops are ideal…I recently dropped from 145 to 105 in just 10 minutes, which can be pretty scary.
Before we get to the recipe for this Creamy Potato Soup, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
- 4 Medium Red Potatoes (Peeled, and Roughly Chopped)
- 2 Tbsp Garlic Confit (Can Use Garlic Cloves)
- 6-8 Cups Organic Chicken Broth
- 1 Cup Onion (Roughly Chopped)
- 1-2 Tsp Sea Salt (Or to Taste)
- 1/2 Tsp Freshly Ground Pepper
- 4 Large Carrots (Peeled and Chopped)
- 3 Cups Rotisserie Chicken (Chopped Pieces)
- 2 Cups Frozen Corn
- Combine the potatoes, garlic confit, chicken broth, onion, sea salt, and pepper in a large pot. Cook over medium heat, stirring frequently, until boiling.
- Use your hand held blender on the soup, until it is smooth and creamy. You can also do these first steps with a Nutribullet on the heat setting, then transfer to a pot.
- Keep the soup over low heat and add the remaining ingredients. Simmer covered until you are ready to eat it. Serve warm and garnish with herbs. Enjoy!
