Cozy up with a big bowl of this creamy potato soup!
This easy potato soup is made in just one pot and is so simple to make.
This delicious vegetarian soup is so creamy and comforting, plus you’ll never guess what secret ingredient I use to thicken it up!
When soup season comes, I just love hunkering down with a big bowl of this baked potato soup or my chicken noodle soup. Soups are one of my favorite meals to make and eat, and this soup is full of flavor and is so rich.
You’ll never guess that this extra creamy soup doesn’t actually have any cream in it! Instead of adding cream or flour to thicken the soup, I’ve used a base of white beans. This will make your soup extra thick and also add some plant protein!
Why you’ll love this creamy potato soup
- It takes just 40 minutes to make this soup!
- You can easily make this soup vegan or dairy free by using vegan cheese and vegetable broth.
- This soup basically tastes like a baked potato as a soup!
- It’s perfect for meal prep as you can keep it in the fridge for a few days, all you need to do is add a splash of broth and heat it up.
Ingredients Needed
- Navy or Cannellini Beans: most potato soups use a base of cream or flour to thicken up the soup. I’ve used white beans instead which will make your soup just as creamy but add a protein boost!
- Potatoes: I recommend using Yukon Gold (or yellow potatoes) for the best flavour and texture as they’re so buttery.
- Broth: if you’re vegetarian or vegan, be sure to use vegetable broth instead of chicken broth.
- White Cheddar Cheese: wouldn’t be baked potato soup without some cheese! If you’re vegan make sure to use vegan shredded cheese.
- Chives: I love topping my soup with some minced chives but this is optional.
Step by Step Process to make this soup
Step 1: In a large soup pot, add the olive oil over medium heat. Add the diced onions and cook until soft, about 5-7 minutes.
Step 2: Add the minced garlic, dried thyme, coarse salt, some ground pepper and a pinch of chili flakes. Stir and cook for another 2 minutes.
Step 3: Add the peeled potatoes, beans, and broth. Stir and bring the soup to a boil over high heat. Once boiling, turn the heat down to medium-low and simmer for 20-25 minutes. The potatoes should be soft and can be easily pierced with a fork.
Step 4: Remove the pot from the heat.
Step 5: Use a hand blender to blend the soup. You could also use a stand blender, just transfer 2 cups at a time to your blender and blend until smooth. Adjust the seasoning to taste. Stir in one cup of shredded white cheddar cheese.
Step 6: Serve the soup in bowls and top with minced chives, more shredded cheese and crushed ruffle sour cream and onions chips. Enjoy!
Creamy Potato Soup
This Creamy Potato Soup recipe is easy to make, delicious and creamy (without cream) and topped with chives, cheddar and ruffle chips!
Ingredients
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1/2 tsp salt
- pinch ground pepper
- pinch chili flakes
- 1 navy or cannellini beans (drained and rinsed)
- 4 cups chopped yellow potatoes, peeled (about 4 medium potatoes)
- 6 cups vegetable or chicken broth
- 1 cup shredded white cheddar cheese plus more for garnish
- Minced chives, Sour cream or plain ruffle chips for garnish
Instructions
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In a large pot, add oil over medium heat. Add onions and cook until softened, about 5-7 minutes.
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To the pot add minced garlic, dried thyme, coarse salt, a couple turns of ground pepper and a pinch of chili flakes. Stir and cook for 2 more minutes.
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Add the potatoes, beans and broth, stir and bring the soup to a boil over high heat. Once boiling, turn down to medium-low heat and simmer for 20-25 minutes until potatoes have softened / are fork tender.
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Remove the pot from the heat.
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Use a hand blender to blend the soup right in the pot. Or transfer 2 cups at a time to a stand blender to blend until smooth then return the soup to the pot. Adjust seasoning to your liking with more salt and pepper and then stir in 1 cup of shredded white cheddar. If you like the soup less thick, add a bit more broth and stir to combine.
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Serve topped with crushed ruffle sour cream and onion chips, minced chives and shredded cheese. Enjoy!
Recipe Notes
- Store in the fridge for up to 2 days. You can make it Friday for weekend lunches!
- A quick note when you go to reheat the soup, since it's quite thick, add a splash of broth or water and then reheat on medium-low.
FAQ
What is the thickener in potato soup?
Traditionally it is thickened with cream or flour. For this soup I haven’t added cream or flour, and instead have used white beans to create a thick and creamy base.
How do I add flavor to bland potato soup?
It’s all in the seasonings! I’ve given you a guideline for seasoning the soup but make sure you taste and adjust the seasonings according to your taste.
Which potatoes are best for soup?
I prefer to use Yukon Gold, or yellow potatoes, as they are buttery and full of flavor.
How do I know when the soup is ready to be blended?
Once the potatoes are soft enough to be easily pierced with a fork and tender, then you can blend the soup.
Expert Tips
- To make this soup vegan be sure to use vegetable broth and vegan cheese.
- When reheating the soup you’ll need to add a splash of broth or water as it will be quite thick once it has cooled completely. Add the broth and then reheat on medium-low heat.
- Prefer a soup with a bit more texture? Puree the soup a bit less to your desired consistency!
- Get that baked potato flavor by topping the finished soup with minced chives and crushed ruffle sour cream and onion chips!
Storage & Freezing
Once the soup has completely cooled you can store in airtight containers in the fridge for up to 2 days. When ready to eat, add a splash of broth or water and reheat over medium-low heat.
More cozy soups to love from the blog
Healthyish Broccoli Cheddar Soup
One Pot Creamy Tortellini Soup
Roasted Butternut Squash and Apple Soup
Until the next cooking adventure,
Jess
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