Healthy Potato Soup is a comforting classic perfect for cozy cravings. This creamy and dairy-free version of potato soup is both delicious AND packed with nutritious ingredients that will leave you feeling satisfied and nourished. Easy to make on the stovetop, in the slow cooker or Instant Pot.
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Why You’ll Love This
- Hearty, comforting and just what you need for the cooler months.
- Naturally dairy-free, vegan and vegetarian with simple ingredient swaps to suit your needs.
- Easy to make any night of the week and leftovers keep for days.
- Adaptable for the stovetop, slow cooker or Instant Pot!
Potato Soup Ingredients
This ingredient list is a simple mix of aromatics, potatoes, stock and cream. Simple and straightforward, just the way we like it!
For the easy potato soup, you will need:
- olive oil – a nice mild olive oil works great to sweat the vegetables, avocado oil is another great option
- onion – for savory, aromatic flavor. You know the onions are ready when they become soft and translucent.
- carrots – sweet, mild and a hit of color.
- celery – a nice way to get in some greens while adding flavor.
- garlic – super aromatic and savory, use four large cloves for the best flavor.
- rosemary – I love fresh rosemary here. You will need 1 teaspoon minced, or about 1 large sprig. Use 1/4 teaspoon dried rosemary if that is all you have on hand.
- thyme – I love to add fresh thyme leaves at the beginning of cooking and as a final garnish at the very end.
- potatoes – any variety of potato will do (keep reading to learn more). I didn’t end up peeling the red potatoes I used because the skins were so thin, but you can peel the potatoes if that is your preference.
- lemon juice – a slight kick of acidity adds a world of flavor – make sure not to skip it!
- low sodium vegetable broth – I wanted to keep this recipe entirely vegan and vegetarian friendly, so I opted for a low sodium vegetable broth. Chicken stock or even chicken or beef bone broth are also great options if they are not a dietary concern.
- water – a cup of water provides a clean, neutral liquid base that really allows the potatoes to shine.
- salt and pepper – for flavor and spice. If you don’t have low sodium broth, reduce the salt to 1/2 teaspoon and then work your way up from there, based on personal preference.
- coconut cream – full-fat coconut cream mimics the texture of more traditional heavy cream (which you can certainly use if dairy is not an issue). I suppose you could also use an entire can of full-fat coconut milk or 1 3/4 cups almond milk instead, just note the viscosity will not be as creamy. A homemade nut milk might offer a creamier texture (compared to store-bought), but I haven’t tried that myself.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Best Potatoes for Soup
Feel free to use any variety of potato – russet, baby (new), yukon gold or red.
Russets have the highest starch content out of all the potatoes, so these work best if a thick and hearty potato soup is what you are after.
For a lighter, creamier texture, yukon gold or red potatoes are the best option. If the skins are thin enough, you don’t even have to peel them!
How to Make Potato Soup (Stovetop)
All it takes is some simmering on the stove, then the handy work of your blender to puree the soup to a smooth and silky consistency. You can also use an immersion blender! This potato soup recipe really is quite simple.
Sweat vegetables
Place a large pot or dutch oven on the stove over medium heat. Once the pot is warm, add oil, onions, carrots, celery and a pinch of salt. Cover and sweat the vegetables until the onions are translucent, about 10 minutes.
Add seasoning, potatoes and broth
Add garlic, rosemary and thyme, and cook for 30 seconds. Then, add potatoes, lemon juice, broth, water, salt, pepper and stir until combined. Bring pot to boil, reduce heat to low and cook covered until potatoes are tender, about 30 minutes.
Stir in cream
Remove from heat and stir in 1 cup coconut cream.
Alternatively, feel free to use dairy heavy cream or half & half.
Blend
Blend in a high speed blender in two batches, or use an immersion blender, until smooth and creamy. Pour soup back into the pot and stir in remaining coconut cream.
Slow Cooker Method
In a large skillet over medium heat, add oil, onions, carrots, celery and a pinch of salt, and saute until onions are translucent, about 10 minutes. Transfer to a slow cooker and add garlic, rosemary, thyme, potatoes, lemon juice, broth, water, salt and pepper. Stir until well combined, lock lid and cook on low for 8 hours or on high for 6 hours.
Turn off heat and stir in 1 cup coconut cream. Blend in a high speed blender in two batches, or use an immersion blender, until smooth and creamy. Stir in remaining coconut cream.
Pressure Cooker Method
Set the pressure cooker (Instant Pot) to “sauté” mode. Add oil, onions, carrots, celery and a pinch of salt to the pot. Saute until onions are translucent, about 10 minutes. Add garlic, rosemary, thyme, potatoes, lemon juice, broth, water, salt and pepper. Stir ingredients in the pot until well combined.
Close the lid, make sure the valve stem is set to sealed. Set pot to “manual” mode on “high pressure” for 10 minutes. Quick release the pressure (cover stem with towel) and remove lid. Stir in 1 cup coconut cream. Blend in a high speed blender in two batches, or use an immersion blender, until smooth and creamy. Stir in remaining coconut cream.
Serving Suggestions
Some of our favorite toppings include shredded cheddar cheese, sliced green onions and a crispy baguette for dipping. This keeps it vegetarian!
For more of a baked potato or loaded potato soup feel, you could try crispy bacon or turkey bacon, chives, sour cream and lots and lots of black pepper.
Storing & Reheating
This potato soup recipe will keep in an airtight container in the fridge for up to 5 days.
To freeze, place in a freezer-safe container, seal tight, label, date and freeze for up to 3 months. Thaw overnight in the fridge.
Reheating Instructions
Microwave: Place the soup in a microwave-safe bowl and reheat in 1-minute increments in the microwave, stirring each time in between, until warmed through.
Stovetop: Place the entire batch of soup in a saucepan over medium heat and bring up to a simmer, stirring occasionally.
More Soup Recipes You’ll Love:
If you make this Healthy Potato Soup recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
Healthy Potato Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, peeled and diced (about 1 cup)
- 2 celery stalks, diced (about 1 cup)
- 4 cloves garlic, minced or grated
- 1 teaspoon minced fresh rosemary, or ¼ teaspoon dried
- 1 teaspoon fresh thyme leaves, about 3 sprigs, or heaping ¼ teaspoon dried
- 2 pounds potatoes, peeled and cut into 1-inch cubes, about 5-7 medium potatoes
- 2 tablespoons lemon juice
- 3 cups low sodium vegetable broth, or chicken stock if not vegetarian
- 1 cup water
- 1 ½ teaspoons kosher salt, plus more to taste
- ½ teaspoon black pepper
- 1 (14.5-ounce) can full-fat coconut cream, or 1 ½ cups heavy cream
Instructions
STOVETOP
- Place a large pot or dutch oven on the stove over medium heat. Once the pot is warm, add oil, onions, carrots, celery and a pinch of salt. Cover and sweat the vegetables until the onions are translucent, about 10 minutes.
- Add garlic, rosemary and thyme, and cook for 30 seconds. Add potatoes, lemon juice, broth, water, salt, pepper and stir until combined. Bring pot to boil, reduce heat to low and cook covered until potatoes are tender, about 30 minutes.
- Remove from heat and stir in 1 cup coconut cream. Blend in a high speed blender in two batches, or use an immersion blender, until smooth and creamy. Feel free to keep as chunky as you’d like.
- Pour soup back into the pot and stir in remaining coconut cream. Serve warm in bowls with your favorite toppings.
SLOW COOKER
- In a large skillet over medium heat, add oil, onions, carrots, celery and a pinch of salt, and sauté until onions are translucent, about 10 minutes.
- Transfer to a slow cooker and add garlic, rosemary, thyme, potatoes, lemon juice, broth, water, salt and pepper. Stir until well combined, lock lid and cook on low for 8 hours or on high for 6 hours.
- Turn off heat and stir in 1 cup coconut cream. Blend in a high speed blender in two batches, or use an immersion blender, until smooth and creamy. Stir in remaining coconut cream. Serve warm in bowls with your favorite toppings.
PRESSURE COOKER
- Set the pressure cooker (Instant Pot) to “sauté” mode. Add oil, onions, carrots, celery and a pinch of salt to the pot. Sauté until onions are translucent, about 10 minutes.
- Add garlic, rosemary, thyme, potatoes, lemon juice, broth, water, salt and pepper. Stir ingredients in the pot until well combined. Close the lid, make sure the valve stem is set to sealed. Set pot to “manual” mode on “high pressure” for 10 minutes.
- Quick release the pressure and remove lid. Stir in 1 cup coconut cream. Blend in a high speed blender in two batches, or use an immersion blender, until smooth and creamy. Stir in remaining coconut cream. Serve warm in bowls with your favorite toppings.
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