Creamy Potato Soup

By BLG - décembre 17, 2025

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!

Ingredients

Main Ingredients

3 tablespoons extra-virgin olive oil, divided
1 large white onion, chopped
1/2 teaspoon sea salt
4 cloves garlic, 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 To taste

Optional Toppings

Scallions or chives
Coconut bacon
Greek yogurt
Shredded cheddar cheese

Method

Preparation

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.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 2gSodium: 600mgFiber: 6gSugar: 2g

Notes

Store in an airtight container in the fridge for up to 5 days. Can be frozen for up to three months. Add toppings like scallions or coconut bacon for more flavor!