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!

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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:

Creamy Potato Soup

rate this recipe:

4.96 from 72 votes

Prep Time: 10

Cook Time: 30

Total Time: 40

Serves 4 to 6

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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
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.