Description
A rich, velvety, and comforting creamy potato soup made with Yukon Gold potatoes, sautéed vegetables, and a splash of cream. Perfect for chilly nights, this versatile soup can be made vegetarian, vegan, or dairy-free.
Ingredients
6 medium Yukon Gold potatoes, peeled and diced
1 tablespoon olive oil
1 tablespoon butter
1 large onion, chopped
2 cloves garlic, minced
2 celery stalks, chopped
2 carrots, chopped
4 cups vegetable broth (or chicken broth)
1 cup whole milk or non-dairy milk
1/2 cup heavy cream (or coconut cream for dairy-free)
1/2 teaspoon dried thyme
Salt and pepper to taste
Optional toppings: chopped chives, shredded cheese, crumbled bacon, sour cream
Instructions
- Heat olive oil and butter in a large pot over medium heat.
- Add chopped onion, garlic, celery, and carrots. Sauté for 5–7 minutes until softened.
- Stir in diced potatoes and thyme. Cook for 2 minutes to coat with aromatics.
- Pour in broth, bring to a boil, then reduce heat and simmer for 20–25 minutes until potatoes are fork-tender.
- Use an immersion blender to puree the soup until smooth or desired consistency.
- Stir in milk and cream. Simmer for another 5 minutes.
- Season with salt and pepper to taste.
- Serve hot with desired toppings such as chives, shredded cheese, or bacon.
Notes
For a vegan version, use only olive oil, plant-based milk and cream, and vegetable broth.
To make it chunkier, pulse the immersion blender a few times instead of fully blending.
To store, cool completely and refrigerate for up to 4 days or freeze for up to 2 months.
To reheat, warm gently on the stove or microwave, adding broth or milk if it thickens.
Add red pepper flakes or hot sauce for a spicy twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 310
- Sugar: 5g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 35mg
