Creamy Potato Soup

We can't get enough of this easy potato soup recipe. Filled with good-for-you ingredients, it's ultra creamy and comforting, but it's nourishing, too!

Baked potato soup

We’re obsessed with this potato soup recipe! It’s lusciously creamy and filled with bold, smoky, tangy flavor. If you have any leftovers, it tastes even better on the second day, but in our house, a pot of this soup never lasts long.

In my book, this soup is perfect for the holiday season. The weather outside is frightful, so comfort food is what I’m craving. But in between all the cookies and holiday appetizers, I want to sneak in as many healthy meals as I can. That’s where this potato soup recipe comes in. Creamy and richly flavorful, it’ll satisfy any comfort food craving. But, packed with good-for-you ingredients, it leaves plenty of room for holiday treats. I hope you love it as much as we do!

Potato soup recipe ingredients

Potato Soup Recipe Ingredients

Tasting this soup, you’d never guess that it’s totally plant-based. That’s right! This soup recipe is free of chicken stock, bacon, and even heavy cream. These ingredients (+veggie broth, olive oil, salt, and pepper, of course!) combine to make this potato soup recipe ultra creamy, comforting, and flavorful:

  • Potatoes – You can’t have potato soup without them! I highly recommend using Yukon gold potatoes for this recipe. They have a creamier texture than russet potatoes, and they add to the soup’s rich golden color.
  • White beans – Instead of using heavy cream or flour to thicken the soup, I blend in white beans! They make it super luscious and smooth, and they add a boost of plant-based protein.
  • Onion and garlic – These veggie ingredients are key for amping up the flavor in this potato soup, so I use a lot of them. You’ll need 1 large white onion and 4 garlic cloves to make this recipe.
  • White wine vinegar, lemon juice, and Dijon mustard – All these simple ingredients combine to make this soup super bright and tangy. Yum!
  • Smoked paprika – There’s no need to make potato soup with bacon (or bacon grease), when you have smoked paprika on hand! It makes this soup rich, bold, and smoky.

I like my soup with some texture, so I only puree half of it here. To do this, I transfer half the soup to my upright blender, puree it, and then stir it back into the pot, but an immersion blender would also work well for this step.

After I puree half the soup, I use a potato masher to gently smash the remaining diced potatoes and white beans. The soup will still be slightly chunky, but the chunks will almost melt into the hot, creamy base, yielding a delicious velvety texture.

Potato soup

Potato Soup Serving Suggestions

To make this soup extra comforting and delicious, load it up with classic baked potato fixings! I like to sprinkle mine with grated sharp cheddar cheese, chopped chives, crispy coconut bacon, and a scoop of tangy Greek yogurt or cashew sour cream instead of the traditional sour cream.

Enjoy your loaded baked potato soup as a meal on its own, or pair it with good crusty bread or homemade focaccia, a hearty salad like my broccoli salad or kale salad, or a grilled cheese sandwich!

If you love this potato soup recipe…

Try my butternut squash soup, vegetable soup, French onion soup, or lentil soup next, or head to this post to find more of my favorite soup recipes!

Creamy Potato Soup

rate this recipe:
5 from 8 votes
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Serves 4 to 6
This ultra creamy potato soup recipe is my favorite healthy comfort food! To make it extra comforting, I top mine with Greek yogurt, chives, and coconut bacon.

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
  • pounds Yukon gold potatoes, about 5, chopped
  • 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

  • Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper. Sauté 6 to 8 minutes, until softened.
  • Add the garlic, stir, and cook 2 more minutes. Stir in the white wine vinegar and cook, stirring, for 30 seconds, and then add the broth, potatoes, and white beans. Bring to a boil, reduce the heat, and simmer 30 minutes.
  • Let cool slightly, then transfer half of the soup to a blender with the remaining 1 tablespoon olive oil, the mustard, lemon juice, and paprika. Blend until smooth and return the pureed soup back to the pot.
  • Use a potato masher to gently smash the potato chunks and beans. Season to taste with more salt and pepper and serve with desired toppings.

Loaded baked potato soup

25 comments

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  1. Ana
    12.16.2019

    Hi! Nice recipe! This soup seems so delicious! I need to try it once! Can I use also other type of potato? Yukon are quite difficult to find where I live. And the recipe of the coconut bacon is missing.
    Thanks!
    Ana

    • Jeanine Donofrio
      12.16.2019

      You can use any potato, butterball potatoes would be great. Added the coconut bacon recipe, thanks for pointing that out!

  2. Donna
    12.16.2019

    I am also looking for the recipe for coconut bacon, which I have never heard of.

    • Jeanine Donofrio
      12.16.2019

      It’s at the bottom of the recipe now!

  3. Gone Tropical
    12.16.2019

    I never heard of coconut bacon, I love to try it with this delicious soup. I am curious, about how many slices of regular bacon is your recipe equivalent to?

    • Jeanine Donofrio
      12.16.2019

      Hi, I hope you give it a try! It’s hard to say because coconut flakes don’t start in strip form. You bake the coconut flakes and crumble them into bacon-like bits. The recipe makes 1/2 cup of bits, which is enough for multiple bowls of soup. It’s not completely the same as bacon, but it has a wonderful smoky flavor.

      • Gone Tropical
        12.16.2019

        Thank you, 1/2 cup of bits is plenty for sure 🙂

  4. Gemma
    12.21.2019

    5 stars
    Great simple recipe. I love that it feel hearty without weighing you down.

  5. vivian
    12.23.2019

    5 stars
    Delicious soup and so simple to make. Use all of the toppings, because it’s fun to customize your soup. Coconut bacon can be frozen and used right out of the freezer, which is great to have it on hand. Thanks for a great recipe!

  6. Stacey
    01.05.2020

    5 stars
    This was delicious! I topped it off with some old Bay seasoning(instead of paprika) and it was tasty. Surprisingly hearty and complex. I froze the leftovers. I’m thinking it should freeze well since there is no cream in it. We will see. Thank you for a great recipe!

    • Jeanine Donofrio
      01.05.2020

      Hi Stacey, I’m so glad you loved the soup! It froze well for me!

  7. Kayla
    01.09.2020

    5 stars
    Amazing! This was quick and easy to follow – I made exactly as written except added butter at the end instead of olive oil. Texture and flavors are perfect, and the coconut bacon was a revelation. I love potato soup but rarely make it because I’ll go for a soup with some protein instead – problem solved here with the white beans!

    This was my first time making one of your recipes; I can’t wait to try more.

    • Jeanine Donofrio
      01.10.2020

      Hi Kayla, I’m so glad you loved the soup!

  8. Jenny
    01.11.2020

    Loved this recipe & the simplicity of it!! So good & my entire family enjoyed!

    • Jeanine Donofrio
      01.13.2020

      Hi Jenny, I’m so glad everyone loved it!

  9. Carly
    01.20.2020

    Do you think chickpeas could be subsisted for white beans?

    • Jeanine Donofrio
      01.21.2020

      Hi Carly, I think they could be – it might not be quite as smooth but should still be delicious.

  10. Kelly
    02.02.2020

    This recipe looks great! I’m about to make this and am assuming the potatoes should be peeled. (The recipe does not specify.) I’ll try it and check back—I’d be really interested if in fact they aren’t!

    • Jeanine Donofrio
      02.02.2020

      I actually don’t peel them!

      • Kelly
        02.03.2020

        Ohhhh! I’ll have to try that next time!

  11. Dominique
    02.29.2020

    Hi
    Can you freeze the soup?

    Greetings
    Dominique

  12. Laurie
    03.18.2020

    5 stars
    This was sooo yummy. I think mine turned out a lot thicker than yours (from the looks of the pictures) but I thought it was really tasty. Love the subtle paprika and lemon flavors.

    • Jeanine Donofrio
      03.18.2020

      I’m so glad you loved it! You can always blend in extra water or broth to reach to thin it out a little if you like!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.