Name: Creamy Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 1 large white onion, chopped; ½ teaspoon sea salt; 4 garlic cloves, chopped; 1 tablespoon white wine vinegar; 4 cups vegetable broth; 1½ pounds Yukon gold potatoes, about 5, chopped; 1½ cups cooked white beans, drained and rinsed; ½ teaspoon Dijon mustard; 1 tablespoon fresh lemon juice; ¼ teaspoon smoked paprika; Freshly ground black pepper; Scallions or chives; Coconut bacon; Greek yogurt, optional; Cheddar cheese, optional

This Creamy Potato Soup is pure comfort in a bowl. It’s the kind of meal that makes you want to curl up under a blanket while the wind howls outside. Creamy, smoky, and just the right amount of tangy, it’s filled with nourishing ingredients that warm you up without weighing you down. Around here, it’s the answer to chilly nights and busy days alike—and let’s be honest, we rarely have leftovers. It’s that good.

Why You’ll Love It

What I adore most about this potato soup is that it feels totally indulgent but is actually full of good-for-you ingredients. No heavy cream or bacon grease here—just creamy Yukon gold potatoes, silky white beans, and loads of onion and garlic for depth. The smoked paprika is my favorite trick, delivering all that smoky, cozy flavor you’d get from bacon without any of the heaviness. It’s the perfect meal for the holidays when you want something hearty but still light enough to leave room for cookies later.

Ingredients

Yukon gold potatoes – These are non-negotiable for me. They give the soup its creamy texture and gorgeous golden color.
White beans – The secret to making this plant-based soup velvety without cream. Plus, they sneak in extra protein.
White onion and garlic – I don’t hold back here. Big flavor starts with these two, and they build the aromatic backbone of the soup.
White wine vinegar, lemon juice, and Dijon mustard – These might sound surprising in a potato soup, but trust me, they bring brightness and balance to the richness.
Smoked paprika – My go-to for that deep, smoky note that makes you forget there’s no bacon.
Olive oil, veggie broth, salt, and pepper – Essentials to pull everything together.

Tips and Tricks

The best advice I can give? Don’t rush it. Let those onions and garlic really soften and release their sweetness before adding the other ingredients—it’s the difference between good soup and great soup. And for the texture, I like to blend only half the soup. It leaves you with that perfect balance of silky base and tender potato pieces. I even use a potato masher to break up the remaining beans and potatoes slightly for a perfectly chunky finish.

Flavor Variations

This recipe is endlessly flexible. Sometimes I’ll add a pinch of cayenne for subtle heat or throw in a handful of baby spinach at the end for color and extra nutrition. You can also swap smoked paprika for regular paprika if you’re not into smoky flavors (but give it a try at least once—it’s magic).

Make Ahead Tips

Potato soup is one of those rare dishes that actually gets better after a day in the fridge. Make it the day before and let the flavors meld overnight. Just reheat it slowly over the stove, adding a splash of broth if it’s thickened too much. It’s perfect for meal prep and busy weeknights.

Serving Suggestions

I love going all-in on the baked potato theme with toppings. Sharp cheddar, chopped chives, a dollop of Greek yogurt or sour cream, and if you want to keep it plant-based, coconut bacon is amazing. It also pairs beautifully with a crusty loaf of bread or my go-to homemade focaccia. On the side? A crisp kale salad or classic grilled cheese makes it a meal everyone is excited to dive into.

Storage

Leftovers (if you have any) keep well in an airtight container in the fridge for up to four days. It reheats beautifully, either on the stove over gentle heat or in the microwave. Just add a splash of broth if it’s too thick. I don’t usually freeze it, since potatoes can get a bit grainy after thawing, but if you don’t mind the texture change, go for it.

FAQs

Can I use another type of potato? Technically yes, but I recommend Yukon golds for their creamy texture. Russets work in a pinch but can get a bit mealier.
Can I make it completely smooth? Of course! Just blend the whole batch. I personally love the mix of textures, but you do you.
What’s the best way to make it spicy? Add a pinch of cayenne or a diced jalapeño with the onions. A dash of hot sauce when serving also does the trick.
Is it vegan? Yes! Just watch your toppings. Swap dairy sour cream or cheese for vegan alternatives if you want to keep it plant-based.

Final Thought

This creamy potato soup is everything I want when the weather turns cold—warming, filling, and so satisfying. It’s the perfect blend of cozy comfort and nourishing ingredients, and it has a way of making any meal feel just a little more special. I hope it brings as much joy to your table as it does to mine.

Yield: 4