Looking for a lightened up version of a classic potato soup? Then this healthy Creamy Potato Soup is just for you! Filled with veggies and topped off with a lighter half and half to give that creamy flavor and texture, you won’t regret adding this to your meal plan this week.
Why you need to make this Healthy Potato Soup
Rest assured, this recipe is straightforward and delicious!
Potatoes are one of the most versatile and easy to cook starchy veggies. They often get a bad rap for their starch content and are notoriously linked with not-so-healthy cooking methods, but this soup turns that gossip on its head!
The humble, satisfying potato deserves a place amongst health foods and should be regarded as such!
On another note, I can’t think of a better way to use my Instant Pot! Remember, I did write the Instant Pot Cookbook For Dummies and I try to use it whenever I can.
If you’re looking for more Instant Pot inspo, be sure to check out my Stuffed Sweet Potatoes, Shepherds Pie, Taco Soup, or Beef Brisket.
Now onto this Creamy Potato Soup!
What you need to make this Easy Creamy Potato Soup Recipe
Ingredient Tips
- Potatoes: Use whatever type of white potato variety you want! Russet and Yukon gold work great. Or, even swap in a purple and white sweet potato (we’ve done this and it’s delicious.) Check out the FAQ for more info on potato types!
- Spices: I’ve kept the spices pretty minimal in this soup but you know your taste buds best! If there’s a flavor you’d like to add in, maybe dried thyme, sage, or rosemary, go for it! Just start small, 1/2-1 tsp to start, when the bay leaf is added.
Ingredient Swaps
- Mirepoix: For the onion, carrot, celery mix, you can use a store bought frozen mix. If you do, just note there may be more onion, and less of the other veggies, than I use here!
- And if using frozen, thaw first, drain, then sauté.
- Dairy free/vegan: If you need this to be dairy-free, you can omit the half and half and cheese. It will be delicious but just not super creamy potato soup (more of a broth base.)
- For some non dairy subs, you can try to use a plant based Parmesan (it may not melt perfectly but you’ll get the flavor) and unsweetened (i.e. no added sugar) oat milk.
- Vegetable bouillon: You can sub in a quart, or 32 oz, of vegetable broth if you have it on hand. I like bouillon for the shelf stability, though!
- Pistachio garnish: If needed, sub toasted pumpkin seeds or even some roasted chickpeas!
- Garlic: If you have powdered on hand instead of fresh, add 3/4-1 tsp. For reference, 1/8 tsp garlic powder can be used for 1/2 tsp freshly minced garlic. But it’s up to your taste and always best to start small and add more later!
How to make this Vegetarian Potato Soup Recipe
(1 + 2) Start by sautéing the oil with the onions, carrots, celery, and garlic for about 5 to 7 minutes (or until onions are translucent.) You can do this on sauté mode in your Instant Pot or in a large pot with a lid over the stove.
(3 + 4) Add the potatoes, water, and bouillon to the pot. Place the bay leaves on top and return to Instant Pot to pressure cook for 20 minutes.
Note: If you are cooking on the stove, cook over medium to low heat so you can put the lid on. Cook until potatoes are fork tender (about 25 to 30 minutes.)
(5 + 6) When cooking completes, use a quick release if you are using your Instant Pot. Then, carefully finish the creamy potato soup using an immersion blender or placing the soup inside a stand blender.
(7 + 8) If using a stand blender, add the soup back to the pot and stir in the half and half and cheese.
Viola, the Creamy Potato Soup is ready to go! Serve warm with desired toppings (crushed pistachios are wonderful!)
Recipe notes + Expert Tips
- You do not need an Instant Pot to make this recipe, however it may save you some time and sanity! If the stove top is your go-to:
- Sauté the first ingredients as directed in a large pot with a lid.
- Follow the next steps in adding the potatoes and bouillon with water and bay leaves, however when returning to heat turn to medium heat and cover with a lid. If it appears to boil over, lower heat.
- Heat for approximately 25 minutes or until potatoes are fork tender.
- Complete remaining instructions as above.
- An immersion blender or stand blender will work to create the creamy consistency.
- Pair this with a delicious WW Cornbread or my Microwave Cornbread, or a simple garden salad with Ranch Dressing to make a complete meal that everyone will enjoy.
FAQs for this Cream of Potato Soup
Potatoes can be separated by basic types (round white, russet, round red, or long white), or more usefully by waxy versus non-waxy.
Waxy potatoes are relatively high in sugar and low in starch. When cooking, they will hold their shape. Waxy potatoes are best for something like roasted potatoes or potato salad where the shape is important. Examples are Red Bliss and fingerling varieties.
Non-waxy potatoes are the opposite of waxy, high in starch and lower in sugar. When cooking, they’ll lose their shape and the starch granules will swell. Non-waxy potatoes are best for mashing, baking, and frying; for French fries, the low sugar content will allow them to cook thoroughly before browning too darkly or burning. Examples are Russet, yams, and other sweet potatoes.
Lastly, there are a few all-purpose varieties that are really good for anything: Yukon gold, red gold, purple majesty, or other red or blue varieties!
As mentioned above, Russet, Yukon gold, or (now that you know) any non-waxy or all-purpose variety is best for soup since it will be blended and have lots of liquid to absorb.
Potatoes are more than meets the eye (get it??)!
They have lots of vitamins and minerals such as vitamin C, B6, potassium, and manganese, as well as being a good source of fiber (this nutritional content can vary depending on the cooking method).
As a side bonus, they do contain some antioxidants and resistant starch which makes them helpful in regulating blood sugar and cholesterol.
Lastly, my very favorite things about potatoes are that they are delicious, satisfying, and extremely versatile! They are perfect companions to a well-balanced plate including non-starchy veg and protein. Eaten in the right portion per person, potatoes can be the superstar food they were grown to be!
Other Potato Recipes You May Enjoy
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Creamy Potato Soup
Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped white onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 tbsp minced garlic
- 30 oz white potatoes chopped into 1/4-inch pieces
- 2 cubes low sodium vegetable bouillon
- 4 cups water
- 2 bay leaves
- 1 cup skim half and half
- 1/3 cup shredded parmesan cheese
- ** salt/pepper to taste
- 1/4 cup chopped pistachios optional garnish
Instructions
- To the metal pot of your Instant Pot, add the oil. Then press the saute function and set the timer for 7 minutes. Saute the onions, carrots, celery and garlic until onions are translucent. Press cancel.
- Add the potatoes to the metal pot and the two bouillon cubes. Pour 4 cups of filtered water over the top, then add the bay leaves. Secure the Instant Pot lid, set the valve to sealing and select the pressure cook function. Set the timer for 20 minutes.
- When cooking completes, use a quick release. Carefully use an immersion blender here to puree the potato soup together, or transfer to a high powered blender to pulse.
- If using a stand blender, transfer soup back to the Instant Pot metal pot and stir in the half and half and cheese.
- Serve warm with an optional pistachios and gluten-free cracker options.
- Store leftovers in an air tight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Notes
- Saute the first ingredients as directed in a large pot with a lid.
- Follow the next steps in adding the potatoes and bouillon with water and bay leaves, however when returning to heat turn to medium heat and cover with a lid. If it appears to boil over, lower heat.
- Heat for approximately 25 minutes or until potatoes are fork tender.
- Complete remaining instructions as above.
- Potatoes: Use whatever type of white potato variety you want! Russet and Yukon gold work great. Or, even swap in a purple and white sweet potato (we’ve done this and it’s delicious.) Check out the FAQ for more info on potato types!
- An immersion blender or stand blender will work to create the creamy consistency.
- Pair this with a delicious WW Cornbread or my Microwave Cornbread, or a simple garden salad with Ranch Dressing to make a complete meal that everyone will enjoy.
- Dairy free/vegan: If you need this to be dairy-free, you can omit the half and half and cheese. It will be delicious but just not super creamy potato soup (more of a broth base.)
- For some non dairy subs, you can try to use a plant based Parmesan (it may not melt perfectly but you’ll get the flavor) and unsweetened (i.e. no added sugar) oat milk.
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Katherine Zabel says
Delicious! A great comforting soup as we enter this Fall season.
Sonali- The Foodie Physician says
Liz, the carrots give this soup such a beautiful color and that turkey bacon is the perfect finishing touch! Pete and I love soup, especially cold ones since moving to Fort Lauderdale. But no matter how hot it is outside, there’s something so comforting about a hot bowl of creamy soup 🙂
Elizabeth Shaw says
100% agree with you! It’s comfort in a bowl for sure! I am happy to meet you with this if you bring those gorgeous falafels from this morning!