Quick Info
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6 as a main, 8 as a starter
- Course: Dinner / Soup
- Cuisine: American comfort with a lighter twist
- Skill Level: Easy
- Special Equipment: Large Dutch oven or soup pot, immersion blender (or countertop blender), ladle
Introduction
When the wind starts rattling our windows, my family knows exactly what’s for dinner: a big pot of Creamy Potato Soup Without Cream. It’s silky, cozy, and deeply satisfying—without heavy cream. The secret is a few smart swaps that keep all the comfort and cut the heaviness, so you can ladle up seconds with a clear conscience.
I learned the trick on a snowy weekend when our fridge was mysteriously low on dairy (someone finished the cream with hot chocolate… I’m not naming names). We relied on humble pantry heroes—potatoes, onions, garlic, and broth—and a little blending magic. Now this healthier, dairy-light soup is our winter ritual, topped with crunchy scallions and a shower of pepper. It tastes like a hug in a bowl.
Ingredients
Main Ingredients
- 2 tbsp olive oil (or 1 tbsp olive oil + 1 tbsp butter for richer flavor)
- 1 large yellow onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 2 lb Yukon Gold potatoes, peeled and cut into ¾-inch chunks (about 6 cups)
- 1 medium russet potato, peeled and chopped (adds body)
- 5 cups low-sodium chicken or vegetable broth
- 1 cup unsweetened milk of choice (2% dairy, oat, or almond; optional but lovely)
- ½ cup plain Greek yogurt (or unsweetened dairy-free yogurt)
- 1 bay leaf
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper
- ¼ tsp dried thyme (or 1 tsp fresh leaves)
- Pinch smoked paprika (optional, for depth)
- 1 tbsp lemon juice (to brighten at the end)
- For Serving (choose your favorites):
- Thinly sliced scallions or chives
- Crisp turkey or regular bacon crumbles
- Shredded sharp cheddar (a sprinkle goes a long way)
- Extra black pepper and a drizzle of olive oil
Optional / Variations
- Extra Veg Boost: Add 1 cup cauliflower florets or a peeled, chopped parsnip with the potatoes.
- Ultra-Light (No Dairy): Skip milk and yogurt; add 1 extra cup broth + ½ cup canned white beans before blending for creaminess.
- Herby Spin: Stir in 2 tbsp chopped fresh dill or parsley at the end.
- Protein Add-In: Fold in 1 cup cooked shredded chicken or white beans after blending.
- Cheesy Twist: Whisk in ¼ cup grated Parmesan just before serving.
- Spice Route: Swap smoked paprika for curry powder (½ tsp) and garnish with cilantro.
- Low-Sodium: Use homemade broth and finish with lemon instead of extra salt.
Instructions
Step 1: Sauté the Aromatics for Flavor
Heat olive oil (and butter if using) in a large Dutch oven over medium. Add onion and celery with a pinch of salt. Cook, stirring, until soft and translucent, 5–6 minutes. Stir in garlic and cook 30 seconds until fragrant. My kids inevitably wander in and ask if it’s “the cozy soup”—the answer is always yes.
Step 2: Simmer the Potatoes to Tender
Add Yukon Golds, russet, broth, bay leaf, thyme, smoked paprika, salt, and pepper. Bring to a gentle boil, then reduce to medium-low. Cover partially and simmer until the potatoes are very tender and starting to break apart, 15–18 minutes.
Step 3: Create the Creamy Base (No Cream!)
Fish out the bay leaf. Using an immersion blender, puree the soup directly in the pot until mostly smooth, leaving some small chunks for texture. (For extra-smooth soup, blend in batches in a countertop blender; vent the lid and cover with a towel.) The natural starches from the potatoes create a velvety body without heavy cream.
Step 4: Balance with Light Dairy (Optional but Delicious)
Stir in the milk and Greek yogurt over low heat. Warm gently for 2–3 minutes, but do not boil after adding yogurt—it can split. If you skipped dairy, go to Step 5. Taste and adjust salt.
Step 5: Brighten & Adjust
Add lemon juice for lift. If the soup seems too thick, splash in a bit of hot water or broth; if too thin, simmer uncovered for a few minutes. You want a spoon-coating consistency—silky but spoonable.
Step 6: Serve with Fresh, Crunchy Toppings
Ladle into warm bowls. Add scallions, a few bacon crumbles, and a twist of black pepper. At our table, someone always requests a bit more yogurt swirled on top—pretty and tangy.
Tips & Variations
- Why Two Types of Potatoes? Yukon Golds make the soup naturally creamy; a bit of russet adds body and thickens without flour.
- No Immersion Blender? Mash part of the soup with a potato masher, then whisk vigorously. It stays rustic but still creamy.
- Make It Ahead: The soup thickens as it chills. Reheat gently with a splash of broth or water to loosen; add a fresh squeeze of lemon to revive flavors.
- Freezer Friendly: Freeze without the yogurt/milk for best texture (up to 3 months). Thaw, reheat, then stir in dairy if using.
- Allium Lovers: Add a sliced leek with the onions for sweet, mellow depth.
- Hidden Veg Trick: Blend in a handful of baby spinach right at the end—the color deepens to the prettiest pale green and no one notices the greens.
- Thick/Thin Control: For extra thick soup, remove a cup of potatoes, mash, and stir back in. For thinner, whisk in more hot broth.
- Garnish Gallery: Chopped parsley, toasted pepitas, roasted corn kernels, or a spoon of pesto (that pumpkin seed pesto from earlier is dreamy) keep it exciting.
- Gluten-Free by Nature: There’s no flour here; just check your broth.
- Kid Strategy: Serve with grilled cheese “soldiers.” Dipping persuades reluctant eaters every time.
Nutrition
(Per serving, 1/6 of the recipe made with 2% milk and Greek yogurt; values are estimates.)
- Calories: 265
- Protein: 9 g
- Carbs: 44 g
- Fat: 7 g
- Fiber: 5 g
- Sodium: 610 mg
- Sugar: 5 g
Final Thoughts
This Creamy Potato Soup Without Cream proves you don’t need heavy ingredients to get soul-warming comfort. With simple pantry staples and a little blending magic, you’ll have a nourishing bowl that tastes like childhood, snow days, and second helpings. Make it your own with toppings, stir-ins, and that bright hint of lemon. If your family falls for the curry or Parmesan twist, tell me—I love hearing how your kitchens make these recipes your own.
Save this for creamy potato soup, healthy comfort food, potato soup without cream, weeknight soup recipes, and cozy winter dinners on Pinterest. From my soup-simmering kitchen to yours—stay warm and well-fed!
