Fitness / March 21, 2024

The Best Creamy Potato Soup

A savory soup that should simmer all Saturday. Made with healthy, hearty ingredients, this is the Best Creamy Potato Soup.

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Is there anything better than spending a rainy Saturday making soup? For me, it’s all about taking the time and care to assemble the multitude of ingredients, letting the broth simmer so that the entire house is filled with its aroma, spending hours contemplating toppings, then digging into a soup so thick and hearty, I don’t need to serve anything with it.

The hardest part is deciding which soup to give “the Saturday treatment”. More times than not, though, I go for this Creamy Potato Soup. First, creamy soups lend themselves to long simmers. Second, potatoes are a naturally hearty vegetable that will help thicken the broth without even being asked to. Third, there are several great options when it comes to toppings, so this soup gives you a chance to get creative and personalize it. What more could you ask of a soup? Or a Saturday??

Is Creamy Potato Soup Healthy?

Potatoes are full of carbs, fiber, vitamins, and minerals, and so, are a great vegetable to base a soup on. For the rest of the ingredients, I’ve opted for health-conscious versions. So I use turkey bacon, which is better for you than pork bacon; whole wheat flour instead of all-purpose; and Greek yogurt instead of sour cream, so you get a dose of protein in your soup. Depending on your dietary priorities, you can take or leave these alterations. Substitute the whole wheat flour with a gluten-free blend to make it gluten-free; omit the bacon to make it vegetarian.

Which Potatoes Should I use For This Soup?

It really depends on what you expect from your potatoes. I like potatoes that crumble in my soup, so I’m going to opt for ones with a high starch content. Yukon Gold (as prescribed in this recipe) and Russets immediately come to mind. Both are starchy varieties, though Yukon Golds have a creamy texture and buttery flavor to them, which make them the ideal spud for creamy soups. Russets, because they are light and fluffy, break down more easily, so go for them if that’s the desired effect. If you want your potatoes to remain potatoes throughout the cooking process, I suggest reds; they’re firm and will keep their shape.

INGREDIENTS

5 slices turkey bacon, diced
3 tbsp unsalted butter
1 cup diced white or yellow onion
4 cloves garlic, minced
1/4 cup whole wheat flour
2 cups low-sodium vegetable stock
2 cups unsweetened almond milk, warmed
1.5 lb. Yukon Gold potatoes, diced
1 cup reduced-fat sharp cheddar cheese, shredded
1/2 cup plain Greek yogurt
1 tsp sea salt
1/2 tsp freshly cracked black pepper

INSTRUCTIONS

Crisp

Cook the turkey bacon until crispy, then set aside, keeping the drippings in the pot.

Sauté

Soften the onions, then add garlic for a fragrant touch.

Thicken

Blend in flour, stock, and almond milk, then add potatoes to cook.

Simmer

Let the soup simmer until the potatoes are tender.

Enrich

Stir in cheese, yogurt, and bacon bits for a creamy finish.

Garnish

Top with your favorite extras and enjoy or save for later.

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FAQs & Tips

How do I store potato soup?

Let the soup cool completely then pour it into an airtight container. You can store it in the fridge for up to five days. To reheat, put a serving in the microwave on LOW or do it on the stove. I advise against freezing the soup; potatoes don’t like the cold and will be a shadow of their former selves after you thaw them out.

What are some toppings I can use?

Seeing as how you’ve already got the cheese and Greek yogurt out, why not top it off with more of the same? If you want something different, thinly sliced green onions, croutons (store-bought or homemade), fresh herbs (dill, thyme, parsley), caramelized onions, or crumbled crackers will all work.

What can I add to make it less bland?

Looking to invigorate your soup? Try a squirt of lemon juice. You can also use different seasoning and herbs, like onion powder, dill, thyme, rosemary, bay leaf, and/or parsley. For a bit of a spice, use paprika, red chili flakes, or cayenne.

Can I do this in a slow cooker?

Sure, though you should cook the bacon in a skillet first, then do the onions and garlic in the drippings. Then add everything (including the bacon, onions, and garlic) to the slow cooker and set it on LOW for 6–8 hours or HIGH for 3–4 hours.

How do I make it thicker/thinner?

To thicken the soup, let it simmer awhile longer to evaporate some of the water. If you don’t have the patience, either mash up some potato and add it or create a slurry with the flour and water and stir that into the soup. To thin out your soup, add more broth or milk.

Potato Soup Variations for you to Try

Mashed Potato Soup: We do the mashing for you (well, we include it in the instructions). A great recipe that answers questions regarding leftover mashed potatoes.
Vegan Potato Soup: A recipe that takes your diet into consideration without sacrificing flavor.
Creamy Crock-Pot Potato Soup: For those wondering how to make this recipe with their Crock Pot, here is a step-by-step answer.

The BEST Potato Soup

Course Appetizer, Soup

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 316kcal

Author FoodFaithFitness

Ingredients

5 slices turkey bacon diced
3 tbsp unsalted butter
1 cup diced white or yellow onion
4 cloves garlic minced
1/4 cup whole wheat flour
2 cups low-sodium vegetable stock
2 cups unsweetened almond milk warmed
1.5 lb. Yukon gold potatoes diced
1 cup reduced-fat sharp cheddar cheese shredded
1/2 cup plain Greek yogurt
1 tsp sea salt
1/2 tsp freshly cracked black pepper

Instructions

In a large stockpot, cook the turkey bacon over medium-high heat until crispy. Transfer to a plate, leaving 3 tablespoons of drippings in the pot.
Sauté the onion in the pot for 5 minutes until soft. Add garlic and cook for another 1-2 minutes until fragrant.
Stir in the whole wheat flour and cook for 1 minute. Gradually mix in the vegetable stock, followed by the almond milk and potatoes.
Bring to a simmer, then reduce heat to medium-low. Cover and cook for 10-15 minutes until potatoes are tender.
Add the cheddar cheese, Greek yogurt, salt, pepper, and cooked bacon bits. Adjust seasoning if necessary.
Serve warm with optional toppings or store in the refrigerator for up to 3 days.
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