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Healthy Potato Soup Recipe (Easy & Creamy!)

Healthy Potato Soup Recipe (Easy & Creamy!)

This creamy potato soup combines tender potatoes, aromatic onion and garlic, broth, milk, and plain Greek yogurt for a simple, comforting dinner. It makes about six servings and is ready in approximately 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup Ingredients
  • 1 tablespoon Olive oil
  • 1 medium Medium yellow onion, diced
  • 3 cloves Garlic cloves, minced
  • 2 pounds Potatoes, peeled and cut into small cubes
  • 4 cups Chicken broth or vegetable broth
  • 1 cup Milk
  • 1/2 cup Plain Greek yogurt
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
Optional Toppings
  • To taste Shredded cheddar cheese
  • To taste Chopped green onions or chives
  • To taste Cooked crumbled bacon
  • To taste Plain Greek yogurt

Method
 

Step-by-Step
  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for approximately 3–5 minutes, until softened.
  2. Add the minced garlic and cook for about 30 seconds, just until fragrant. Avoid browning the garlic so its flavor stays mellow and savory.
  3. Add the cubed potatoes, chicken or vegetable broth, salt, and black pepper. Bring the mixture to a boil, reduce the heat, and simmer for roughly 15–20 minutes, until the potatoes are very tender.
  4. Blend the soup with an immersion blender until creamy. For a chunkier soup, blend only part of the pot or mash some of the potatoes instead.
  5. Stir in the milk and Greek yogurt after blending. Warm the soup gently without boiling, then taste and adjust the salt and pepper.
  6. Ladle the soup into bowls and finish with shredded cheddar, chopped green onions or chives, cooked crumbled bacon, or a spoonful of plain Greek yogurt.

Notes

Cut the potatoes into evenly sized pieces so they cook at the same rate. Yukon Gold potatoes create a naturally creamy texture, while Russet potatoes make a softer, starchier soup. Add Greek yogurt away from high heat because boiling can cause dairy to separate. For an especially smooth result, temper the yogurt with a little warm broth before stirring it into the pot.