Hi babes! SO… Christmas is over… do you pants feel tight? Mine do! This pretty much happens every year. This year, I think I especially overdid it. It is time to get things back on track.

I’ve done the potato cleanse for a week and plan to do it again for the month of January. It is going to take A LOT of commitment and determination from my end. If you’ve been following me for some time, you know that I have a hard time with committing myself to eating healthy.

I’ve dealt with a lot of compulsive eating in the past few years which has inevitably lead me to lots of weigh gain, depression and low self esteem. On top of that I was recently diagnosed with IBS (Irritable Bowel Syndrome) which is totally no fun either. Many foods (vegan foods) upset my stomach majorly and I have to be careful what I eat.

The potato reset, by Jeannine Elder at Potatoreset.com is something that I am so excited to share with you all! Jeannine recently came out with her book which you can get on her website and I bought it immediately. I love creating a lot of my own potato recipes, but having a nice guide to assist when things are looking gloomy is great to have. Check it out if you are interested in The Potato Reset. It is great if you have stomach issues. Focusing on a mono diet is  fantastic to reset your system.

This recipe is so simple, you can do it with many ingredients I’m sure you already have on hand. It is low calorie, filling and super delicious.

Ingredients you will need for this slimming soup are: Potatoes, carrots, onion, garlic, cabbage, vegetable broth and some spices. Easy right? Let’s get started!

Slimming Potato Soup

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people


  • 1 large white onion diced
  • 2 cloves garlic minced
  • 8 medium yukon gold potatoes peeled and diced
  • 2 large carrots peeled and diced
  • 1 small head green cabbage sliced thin
  • 4 cups vegetable stock
  • 2 cups water
  • 1 bay leaf
  • 1 tbsp italian seasoning
  • salt and pepper to taste


  1. In a large stock pot, add in your garlic and onions and cook until they begin to get soft. I don't use any oil for this, but if you notice they are sticking you can add in about 1 tbsp of water to the pot. After about 3 minutes add in the rest of the ingredients and stir to combine. Bring the soup up to a boil, then reduce it to a simmer for about 20 minutes until the potatoes and carrots are cooked through. Check with a fork to make sure it pierces nicely. Check the seasoning and if you are happy with it, serve it up in a nice big bowl!

    *The soup will store nicely for up to 5 days in the fridge.

I hope you enjoy this recipe as much as I do. It will be one of my staples for the upcoming Potato Reset! It is super filling from all the vegetables and is perfect for the colder months.

Xo, Melissa