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 is SO GOOD! It’s amazing just how good when it’s not loaded down with fat! I highly recommend this instead of one with butter and cream and flour… you’ll never miss it.
I’m so glad you loved it!
Wow I am so surprised. I have tried at least 5 different recipes for potato soup (all but this one including butter and heavy cream), but this one is by far my favorite. And it’s significantly healthier!!
SO GRATEFUL to have found it! I added some bacon bits and loved it. Can’t wait to make this for years.
Hi Allyssa, I’m so glad you loved it as much as we did!
Seriously one of the best soups I’ve ever eaten. With all the suggested toppings it tastes just like loaded potato skins.
I’m so glad you loved it!
Hi! The answer to this question is probably obvious to everyone, but should I peel the potatoes?
Hi, we actually don’t peel the Yukon gold potatoes since the skin is pretty thin. Hope that helps!
Do you think chickpeas would work instead of the beans?
Hi Mel, yep, the white beans are a little softer but if you have a good blender, chickpeas should be just as good.
Hi! What beans would you recommend for making this soup? I am in the UK 🙂
Thanks!
any type of white beans will work – cannellini, great northern…
Hi! Can anyone tell me if I need to peel the potatoes? Thank you so much!
This recipe is so good and easy! I added 1 cup of frozen corn. Made it taste a tiny bit sweet. Thank you for the yummy recipe!!
Hi Michelle, I’m so glad you enjoyed it!
Delicious recipe! The mustard-lemon juice addition was a new technique for me and really freshened things up. I used red lentils instead of beans and the soup still had a great texture. I also needed to use up a squash so I just peeled and cubed that up and tossed those in with the potatoes, needed to simmer longer but it all came together nicely in the end. I love a delicious nutrient-loaded soup, thank you!
Ooh, that sounds delicious, I’m glad you loved the soup!
I don’t have time today to run to the store to purchase white beans. Will garbanzo beans work as a sub? Thank you.
Hi Cele, I think it would be ok – just not as smooth.
would black beans work?
It might be a funny color – here’s our yummy black bean soup recipe: https://www.loveandlemons.com/black-bean-soup-recipe/
Ok real talk: this recipe has singlehandly turned me into a Love & Lemons fan… & I’m not even vegan!
At first thought, the idea of creamy potato soup without my beloved cream & cheddar cheese just sounded cruel…. But I gave it a chance and WOW. You’d truly never know the difference AND it’s 10x healthier for you. Extra bonus your body actually feels good after eating it. 12/10.
Ha ha, I’m so glad you loved the soup!
This is my favorite soup, I make it often its delicious like it is but sometimes we add nutritional yeast for a change!
My husband and I didn’t really like the lemon and mustard taste. I’ll have to add some more of the base ingredients to neutralize the lemon and mustard. Kinda sad about it.
about how many cups does this yield?
I am trying to introduce more plant based foods into our home and tried this with a whole grain cornbread and salad tonight and my whole family loved it. They said they preferred it without the toppings (cheese, sour cream) bc they loved the flavor of the soup so much! Thank you for a great recipe, can’t wait to try others on the site.
Hi Alyssa, I’m so glad everyone loved it!
Hi, Love your recipes but need nutria also values with each recipe or I can’t consume it. Thanks
Hi Pat, I’m sorry we don’t calculate nutrition facts, but there are calculators online if you google for one.
This soup was very tasty but mine came out a bit too thick. Maybe I made a mistake at the end and blended 1/2 the soup – potatoes, beans and all, instead of just the liquid.? I noticed someone else made a comment about thickness too. I thinned it out a bit with white wine and water – the wine added a nice flavor in the end too!
Hi Lisa, you could stir in more water and season to taste to reach a thinner consistency. You didn’t make a mistake, I blend half of all of the soup.
I made this last night and it was so good! I was a little heavy handed with the paprika to delicious effect. I made the coconut bacon also and it was so easy I think it’ll become a staple for me. Would be so good on salads I’m sure. Thank you so much for your wonderful recipes!
Super good
I had to make a couple of adjustments and used an Instant Pot set to manual for 3 minutes—the soup turned out lovely! I used chickpeas because that’s what I had and next time I’ll make sure I have lemons, even though the ACV I used as a substitute worked fine.
I’m so glad you loved it!
I made this, used balsamic vinegar instead of white wine vinegar, added a bunch of italian seasoning, used fake bacon, and topped with extra sharp white cheddar. This is an amazing soup. dang.