Creamy Potato Soup
Comfort in a Bowl
There’s something inherently comforting about a bowl of creamy potato soup. Perhaps it’s the velvety texture that warms your soul or the way it fills your kitchen with that irresistible, homey aroma. I first made this recipe on a chilly evening when nothing else seemed right. A spoonful of this soup not only nourishes the body but also cradles the spirit. Perfect for weeknight dinners, gatherings with friends, or a cozy family brunch, this creamy potato soup quickly became a staple in my home. The best part? It’s surprisingly simple to whip up, budget-friendly, and undeniably delicious.
Reasons to Try It
Why bother making your own creamy potato soup when you can buy it pre-made? Well, this recipe offers a unique blend of flavors and nutrients that’ll make you rethink your store-bought options. First off, it’s made with wholesome ingredients, so you know exactly what’s in your bowl. This soup is not only quick to make, but it’s also perfect for meal prep, making it an excellent choice for busy weeknights.
"This soup feels like a warm hug on a cold day! The flavors are amazing, and it’s super easy to make!" — Sarah J., satisfied soup lover.
How This Recipe Comes Together
Cooking this creamy potato soup is simple and straightforward, which is one of its many charms. You’ll start with sautéing some aromatic veggies, then let everything simmer until tender. A quick blend adds creaminess, while gently smashing some chunks allows for a delightful texture. Trust me, you’ll want to make this again and again!
What You’ll Need
To create this heartwarming soup, gather the following ingredients:
- 3 tablespoons extra-virgin olive oil, divided
- 1 large white onion, chopped
- 1/2 teaspoon sea salt
- 4 garlic cloves, chopped
- 1 tablespoon white wine vinegar
- 4 cups vegetable broth
- 1.5 pounds Yukon gold potatoes, chopped
- 1.5 cups cooked white beans, drained and rinsed
- 1/2 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon smoked paprika
- Freshly ground black pepper
Optional Toppings: Scallions or chives, coconut bacon, Greek yogurt, shredded cheddar cheese.
Feel free to swap in a variety of beans or potatoes based on what you have on hand!
Step-by-Step Instructions
Ready to dive in? Let’s make the soup:
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the chopped onion, sea salt, and a few grinds of black pepper. Sauté for about 6 to 8 minutes, until softened.
- Stir in the chopped garlic and cook for 2 more minutes.
- Add the white wine vinegar and cook for an additional 30 seconds.
- Pour in the vegetable broth, followed by the chopped potatoes and white beans. Bring to a boil.
- Once boiling, reduce the heat and let it simmer for 30 minutes.
- After simmering, let the soup cool slightly, then transfer half of it to a blender with the remaining tablespoon of olive oil, Dijon mustard, lemon juice, and smoked paprika. Blend until smooth, then return to the pot.
- Use a potato masher to gently smash some of the potato chunks and beans in the pot.
- Season to taste with salt and pepper, and serve hot with your choice of toppings.
Best Ways to Enjoy It
While this creamy potato soup is delicious on its own, a little creativity can take it to the next level. Consider topping it with fresh scallions or chives for a fresh crunch. A sprinkle of coconut bacon can add a delightful smoky flavor, while a dollop of Greek yogurt or cheddar cheese can introduce a creamy richness that balances perfectly. Pair it with a crisp green salad or crusty bread for an inviting meal that’s sure to impress!
How to Store & Freeze
To keep this delicious soup fresh for later, store it in an airtight container in the fridge for up to 5 days. When reheating, do so gently on the stove, adding a splash of broth if it has thickened too much. You can also freeze this soup for up to three months. Just be sure to allow it to cool completely before transferring to freezer-safe containers. When you’re ready to enjoy it again, thaw overnight in the fridge and reheat on the stove.
Helpful Cooking Tips
Here are a few tips to ensure you nail this creamy potato soup every time:
- Use Yukon gold potatoes for their buttery flavor and creamy texture.
- If you’re short on time, skip the blending step entirely and use a potato masher for a more rustic finish.
- Experiment with herbs like thyme or rosemary for added flavor depth.
- Make a double batch and freeze half for those days when you need comfort food in a hurry!
Creative Twists
Feeling adventurous? Here are a few variations to put your own spin on this classic recipe:
- Add chopped kale or spinach for a burst of color and nutrients.
- Swap out white beans for chickpeas for a different protein boost.
- Stir in crispy fried onions on top for a crunchy texture contrast.
- Enhance with spices like curry powder for a cozy, curried version of potato soup!
Common Questions Answered
What is the prep time for this recipe?
The total prep and cook time for this creamy potato soup is about one hour. It’s a great option if you want something comforting without spending all day in the kitchen!
Can I substitute anything in the recipe?
Absolutely! You can swap the vegetable broth for chicken broth if you’re not vegetarian. Other beans work, too—like black beans or kidney beans. Just keep in mind the flavor profile you want!
How long will leftovers last in the fridge?
Your creamy potato soup will stay fresh for up to five days in the refrigerator, making it a fantastic option for meal prep. Just store in an airtight container!
Can I make this soup vegan?
Yes! This recipe is vegan as is. Make sure to use plant-based yogurt or skip the cheese if you’re vegan.
This creamy potato soup is a delightful way to bring warmth to your table while being incredibly versatile and easy to prepare. Dive in and enjoy a bowl of comfort today!
Creamy Potato Soup
Ingredients
Method
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the chopped onion, sea salt, and a few grinds of black pepper. Sauté for about 6 to 8 minutes, until softened.
- Stir in the chopped garlic and cook for 2 more minutes.
- Add the white wine vinegar and cook for an additional 30 seconds.
- Pour in the vegetable broth, followed by the chopped potatoes and white beans. Bring to a boil.
- Once boiling, reduce the heat and let it simmer for 30 minutes.
- After simmering, let the soup cool slightly, then transfer half of it to a blender with the remaining tablespoon of olive oil, Dijon mustard, lemon juice, and smoked paprika. Blend until smooth, then return to the pot.
- Use a potato masher to gently smash some of the potato chunks and beans in the pot.
- Season to taste with salt and pepper, and serve hot with your choice of toppings.
