Quick and Delicious Potato Soup Recipe (Creamy, Comforting and Nourishing)

• Food: Potato Soup
• Writer: Lizzie Green
• Content-Type: Food Blog

This recipe for simple potato soup is a favorite around here. It’s incredibly creamy and soothing, but it’s also nutritional because it contains healthy components.

This recipe for potato soup is our absolute favorite! It has a rich, creamy texture with a flavor that is strong, smokey, and sour. In our house, a pot of this soup seldom lasts long, but if you have any leftovers, it tastes even better the next day.

This soup is ideal for the Christmas season in my opinion. I’m in the mood for comfort food because it’s dreadful outside.

But I want to cram as many healthy meals as I can in between all the cookies and Christmas appetizers. This potato soup dish fills that need.

Its rich and creamy texture will satisfy any yearning for comfort food. However, because it contains so many healthy components, there is still plenty of room for holiday sweets. I sincerely hope you enjoy it as much as we do!

Ingredients in the recipe for potato soup

You would never know from tasting this soup that it is entirely plant-based. That is correct! This soup recipe doesn’t call for heavy cream, bacon, or even chicken stock.

This potato soup recipe is incredibly creamy, warm, and savory thanks to the combination of the following ingredients (plus vegetable broth, olive oil, salt, and pepper, of course):

• Potatoes are necessary for making potato soup. For this recipe, Yukon gold potatoes are strongly advised. They add to the soup’s rich golden hue and have a creamier texture than russet potatoes.
• White beans – I add white beans to the soup to thicken it rather than using flour or heavy cream. They give it an extra burst of plant-based protein and make it incredibly smooth and creamy. Use canned beans or prepare some yourself.
• I use a lot of onion and garlic since they are essential for enhancing the flavor of this potato soup. For this dish, you will need 4 cloves of garlic and 1 large white onion.
• This soup is extremely bright and acidic because of the combination of white wine vinegar, lemon juice, and
• Dijon mustard. Yum!
• When you have smoked paprika on hand, you don’t need to prepare potato soup with bacon (or bacon oil)! It gives the soup a rich, brash, and smoky flavor.

I just pureed half of my soup because I prefer my soup to have some texture.

To accomplish this, I divide the soup in half, pour half of it into my upright blender, puree it, and then mix the pureed soup back into the pot. An immersion blender would also be effective for this task.

The remaining diced potatoes and white beans are gently mashed with a potato masher after I have pureed half the soup. Even while the soup will still have some pieces, the hot, creamy base will nearly completely melt the lumps, giving the soup a lovely, velvety feel.

Ideas for Serving Potato Soup

Put all of the traditional baked potato fixings in this soup to make it extra tasty and comforting! I like to top mine with a dollop of Greek yogurt or cashew sour cream, some shredded sharp cheddar cheese, chopped chives, and crispy coconut bacon. Of course, regular sour cream would work well in this situation as well.

Enjoy your loaded baked potato soup as a meal on its own or with robust salads like kale or broccoli salad, handmade focaccia, or grilled cheese sandwiches!

Creamy Potato Soup

My favorite healthy comfort food is this recipe for ultra-creamy potato soup! My version has Greek yogurt, chives, and coconut bacon on top for added comfort.

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 1 large white onion, chopped
• ½ teaspoon sea salt
• 4 garlic cloves, chopped
• 1 tablespoon white wine vinegar
• 4 cups vegetable broth
• 1½ pounds Yukon gold potatoes, about 5, chopped
• 1½ cups cooked white beans, drained and rinsed
• ½ teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• ¼ teaspoon smoked paprika
• Freshly ground black pepper

Optional toppings:

• Scallions or chives
• Coconut bacon
• Greek yogurt, optional
• Cheddar cheese, optional

Instructions

1. In a big pot or Dutch oven, heat 2 tablespoons of olive oil on medium. Add salt, a few grinds of pepper, and the onion. until softened, 6 to 8 minutes in a sauté.
2. After adding the garlic, stir for another two minutes. After adding the broth, potatoes, and white beans, whisk in the white wine vinegar for 30 seconds. Boil for a moment, then turn down the heat and simmer for 30 minutes.
3. Let half of the soup cool somewhat before adding the remaining 1 tablespoon of olive oil, mustard, lemon juice, and paprika to a blender. Bring the pureed soup back to the pot after blending until it is smooth.
4. Gently mash the beans and potato bits with a potato masher. Add additional salt and pepper to taste, then serve with the suggested garnishes.