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!
We’re obsessed with this potato soup recipe! It’s luscious, 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 flavorful, it’ll satisfy any comfort food craving. But, because it’s 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
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. Use canned beans, or cook your own.
- 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 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 Greek yogurt or cashew sour cream. Of course, traditional sour cream would be great here too.
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!
More Favorite Soup Recipes
If you love this creamy potato soup, try one of these delicious soups next:
- Butternut Squash Soup
- Many-Veggie Vegetable Soup
- French Onion Soup
- Best Lentil Soup
- Carrot Ginger Soup
- Or any of these 25 Best Soup Recipes!
Creamy Potato Soup
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
- 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.
This soup is really tasty! Can’t wait to try it on the second day! It was SO EASY to make.
Made this for dinner. SO good and flavorful, I really think the smoked paprika makes this soup. I put some smoked Gouda in my bowl but definitely can eat with out. Will definitely be making this again for how easy it was! 🙂
Tried this today. Interesting and tasty flavor profile. Topped with coconut bacon and chives from the garden (gotta use em while I can!). Filling but not ‘heavy’. Thanks for another great soup with vegan protein!
Thanks for the soup recipes. The potato soup with changes due to ingredients on hand. I replaced chicken broth with water and homemade tahini and pesto. Also needed to substitute white beans but it worked good with Raw almonds ground to almost pasty substance. I also added fresh corn.
Sorry was cashews not almonds
I did extra lemon and mustard- it made it more tangy in the best way! My husband added some whole milk in his second serving- this was also delicious. I did real bacon since we had some, which offset the tangy-ness. Will make again 🙂
I’m so glad you loved it!
I made this Creamy Potato soup tonight for dinner and it is super delicious!
I was wondering if this would freeze well. Please advise.
Oops! I see you already answered this question.
Its a great soup! How many calories is it?
This soup was great, and I love that it only requires common pantry staples. The vinegar and lemon juice helped give it a really lovely brightness, and the beans made it more hearty and filling than some other potato soups I’ve tried. We topped ours with sliced green onion, shredded cheddar cheese, and sour cream. Will definitely make again!
Hi Shannon, I’m so glad you loved it!
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.
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!
Hi
Can you freeze the soup?
Greetings
Dominique
Hi Dominique, you can, but the texture of the potatoes gets a little lumpy. Check out this post where I list all of my favorite soups to freeze: https://www.loveandlemons.com/freezer-meals/
Hi!
Thank you so much! Loving the recipes!!!
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!
I actually don’t peel them!
Ohhhh! I’ll have to try that next time!
Do you think chickpeas could be subsisted for white beans?
Hi Carly, I think they could be – it might not be quite as smooth but should still be delicious.
Loved this recipe & the simplicity of it!! So good & my entire family enjoyed!
Hi Jenny, I’m so glad everyone loved it!
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.
Hi Kayla, I’m so glad you loved the soup!
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!
Hi Stacey, I’m so glad you loved the soup! It froze well for me!
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!
Great simple recipe. I love that it feel hearty without weighing you down.
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?
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.
Thank you, 1/2 cup of bits is plenty for sure 🙂
I am also looking for the recipe for coconut bacon, which I have never heard of.
It’s at the bottom of the recipe now!
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
You can use any potato, butterball potatoes would be great. Added the coconut bacon recipe, thanks for pointing that out!