There’s something about a bowl of homemade potato soup that just feels like comfort in its purest form. Warm, smooth, and hearty — it’s the kind of meal that makes you slow down and savor every spoonful. But what if you want that creamy goodness without using heavy cream or milk?
Good news: you absolutely can. This recipe proves that you don’t need dairy to get a rich, velvety soup that tastes like it’s straight from your favorite café.
Why You’ll Love This Potato Soup
This version is naturally creamy — thanks to the potatoes themselves. When blended, they release starches that thicken the soup beautifully. Add in a few flavorful vegetables and some good-quality broth, and you’ll never miss the dairy.
It’s also:
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Budget-friendly — made with simple pantry ingredients.
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Healthy — lower in fat but still deeply satisfying.
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Perfect for all diets — dairy-free and easily vegan-friendly.
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Freezer-friendly — reheats like a dream for busy days.
Ingredients You’ll Need
You don’t need fancy ingredients for this soup — just the right balance of flavors.
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4 large russet or Yukon gold potatoes, peeled and diced
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1 medium onion, chopped
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2 carrots, diced
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2 celery stalks, chopped
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3 cloves garlic, minced
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4 cups vegetable or chicken broth
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2 tablespoons olive oil or vegan butter
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½ teaspoon thyme
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½ teaspoon rosemary
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Salt and black pepper to taste
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Fresh parsley or green onions (for garnish)
Optional for extra creaminess:
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½ cup unsweetened oat milk or coconut milk (if you’re okay with plant milk)
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A spoonful of mashed cauliflower or white beans blended in for body
How to Make Potato Soup Without Heavy Cream or Milk
Step 1: Sauté the veggies
In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery. Cook for about 5 minutes until they start to soften and the onions turn translucent. Add garlic and cook for another minute — just until fragrant.
Step 2: Add potatoes and seasonings
Stir in your diced potatoes, thyme, and rosemary. Season with salt and pepper. Let them cook together for 2–3 minutes to soak up all those flavors.
Step 3: Add broth and simmer
Pour in the broth and bring the mixture to a gentle boil. Once boiling, reduce heat to low and let it simmer uncovered for 20–25 minutes, or until the potatoes are fork-tender.
Step 4: Blend for creaminess
Now comes the magic. Use an immersion blender to puree about half of the soup right in the pot. If you prefer a chunkier texture, blend just a portion and leave some potato pieces whole.
No immersion blender? Just transfer a few cups of the soup to a regular blender, blend until smooth, then stir it back in.
Step 5: Adjust and serve
Taste and adjust seasoning — add a pinch more salt or pepper if needed. For a richer texture, stir in a splash of oat milk or a dollop of olive oil before serving.
Garnish with chopped parsley or green onions, and maybe even a sprinkle of crispy bacon or roasted chickpeas if you want a crunch.
Tips for the Best Flavor
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Use starchy potatoes. Russets or Yukon golds make the soup naturally thick and silky.
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Don’t skip the aromatics. Onion, garlic, and herbs create that homemade depth of flavor.
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Blend smartly. Over-blending can make the texture gummy; pulse just enough for creaminess.
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Add something roasted. Toss in roasted garlic or roasted carrots for a deeper, sweeter flavor.
Storage and Reheating
Let the soup cool completely before storing.
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Fridge: Keeps well for up to 4 days in an airtight container.
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Freezer: Store up to 2 months. Reheat gently on the stove with a splash of water or broth.
What to Serve With Potato Soup
This cozy soup pairs perfectly with:
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Crusty sourdough bread or garlic toast
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A light green salad with vinaigrette
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Roasted veggies or grilled cheese (for those who eat dairy)
