There’s something undeniably comforting about a bowl of creamy potato soup, rich with velvety textures and hearty flavors.
This recipe delivers a luscious blend of tender potatoes, smooth broth, and a hint of savory warmth, all in just 40 minutes. Perfect for busy evenings, it’s a dish that feels indulgent yet effortless to prepare.
Each spoonful offers a cozy embrace of buttery richness, balanced by subtle notes of garlic and herbs.
The creamy consistency is satisfyingly smooth, while chunks of potato add a delightful heartiness.
Whether you’re curling up on a chilly night or need a quick, nourishing meal, this soup is a flavor-packed solution that’s sure to become a favorite.
Ingredients for Creamy Potato Soup
- 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 (substitute with apple cider vinegar if needed)
- 4 cups vegetable broth
- 1½ pounds Yukon gold potatoes (about 5 medium potatoes), chopped
- 1½ cups cooked white beans, drained and rinsed (cannellini or navy beans work well)
- ½ teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- ¼ teaspoon smoked paprika
- Freshly ground black pepper, to taste
- Optional toppings:
- Scallions or chives, chopped
- Coconut bacon (for a vegan option)
- Greek yogurt (optional, for creaminess)
- Cheddar cheese, shredded (optional)
Step-by-Step Instructions
- Heat the oil: In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium heat.
- Sauté the onion: Add the chopped onion, sea salt, and several grinds of black pepper. Sauté for 6 to 8 minutes, until the onion is softened and translucent.
- Add the garlic: Stir in the chopped garlic and cook for 2 more minutes, until fragrant.
- Deglaze the pot: Add the white wine vinegar and cook, stirring, for 30 seconds to deglaze the pot.
- Add broth, potatoes, and beans: Pour in the vegetable broth, then add the chopped potatoes and white beans. Bring to a boil, then reduce the heat to a simmer. Cook for 30 minutes, or until the potatoes are tender.
- Blend half the soup: Let the soup cool slightly, then transfer half of it to a blender. Add the remaining 1 tablespoon olive oil, Dijon mustard, lemon juice, and smoked paprika. Blend until smooth.
- Combine and mash: Return the blended soup to the pot. Use a potato masher to gently smash the remaining potato chunks and beans for a creamy yet chunky texture.
- Season and serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve hot with your choice of optional toppings.
Toppings That Take It to the Next Level
Elevate your Creamy Potato Soup with these tasty toppings! Try chopped scallions or chives for a fresh kick, or add a smoky twist with coconut bacon.
For extra creaminess, dollop on some Greek yogurt or sprinkle shredded cheddar cheese. Pro tip: Mix and match to find your perfect combo!
How to Store and Reheat Like a Pro?
Store leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stovetop over medium-low heat, stirring occasionally.
If the soup thickens, add a splash of vegetable broth to bring it back to the perfect consistency. Freezing? Skip the dairy-based toppings and freeze for up to 2 months.
Quick Tips to Save Time
Short on time? Use pre-chopped onions and garlic to cut down on prep. Swap in canned white beans (rinsed and drained) instead of cooking them from scratch.
For an even faster blend, use an immersion blender directly in the pot instead of transferring to a countertop blender. Bonus: It’s one less dish to wash!
Recipe Variations to Mix It Up
Want to switch things up? Try sweet potatoes instead of Yukon gold for a sweeter twist. Add a handful of spinach or kale during the last 5 minutes of cooking for a veggie boost.
For a richer flavor, swap the olive oil for butter or add a splash of cream before serving. Get creative—it’s your soup!
Creamy Potato Soup
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 large white onion, chopped
- ½ teaspoon sea salt
- 4 cloves garlic, 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.