Name: Cream of Potato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Comfort Food
Ingredients: 4 medium Yukon Gold or Russet potatoes, peeled and diced; 1 medium onion, chopped; 2 cloves garlic, minced; 2 stalks celery, chopped; 4 cups vegetable broth; 1 cup plant-based milk or cream (e.g., oat milk or cashew cream); 2 tablespoons olive oil or vegan butter; Salt and pepper to taste; Optional: 1 teaspoon thyme, rosemary, or 1 bay leaf

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Cream of potato soup is the ultimate comfort food—rich, creamy, and full of hearty potato goodness. It’s a cozy, satisfying dish that warms me from the inside out, perfect for cold nights or when I’m craving something soothing and simple.

Why You’ll Love This Recipe

I love how this soup delivers incredible flavor with just a few humble ingredients. It’s creamy without being too heavy and can be made entirely vegetarian. I can whip it up in one pot, and it’s easy to double for meal prep or leftovers. Whether I serve it plain or topped with extras like herbs, vegan cheese, or crispy onions, it always feels like a hug in a bowl. Cream of Potato Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Potatoes (Yukon Gold or Russet work best)
Onion
Garlic
Celery
Vegetable broth
Plant-based milk or cream (like oat milk or cashew cream)
Olive oil or vegan butter
Salt and pepper
Optional: thyme, rosemary, or bay leaf for extra flavor

Directions

I start by heating olive oil or vegan butter in a large pot over medium heat.
I sauté the chopped onion, garlic, and celery until they’re soft and fragrant.
I add the peeled and diced potatoes, seasoning with a bit of salt and pepper.
I pour in the vegetable broth, just enough to cover the potatoes, and add herbs if I’m using them.
I bring everything to a boil, then reduce the heat and let it simmer until the potatoes are tender—about 15 to 20 minutes.
Once the potatoes are soft, I remove the herbs (if added) and blend part or all of the soup for my desired texture—smooth, chunky, or somewhere in between.
I stir in the plant-based milk or cream and adjust seasoning to taste.
I let it warm through, then serve hot with toppings like green onions or vegan cheese if I want a little extra flair.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 25–30 minutes to cook, so I can have it ready in under 40 minutes.

Variations

I sometimes stir in corn kernels or diced carrots for more texture.
For a smoky flavor, I add a dash of smoked paprika or liquid smoke.
I swap in leeks for onions when I want a more delicate taste.
To make it extra creamy, I blend in a scoop of cashew cream.
I love adding crispy roasted chickpeas or croutons on top for crunch.

storage/reheating

I store the soup in the fridge for up to 4 days in an airtight container. It also freezes well for up to 2 months. To reheat, I warm it on the stovetop over medium heat or microwave it, adding a splash of plant-based milk if it thickens too much. Cream of Potato Soup

FAQs

Can I freeze cream of potato soup?

Yes, I freeze it in portions. I let it cool completely first and store it in airtight containers. It reheats well, though I sometimes blend it again for a smoother texture after thawing.

How do I make it thicker?

If I want it thicker, I blend more of the soup or add a tablespoon of flour or cornstarch slurry during cooking. Mashed potatoes also work wonders.

Can I leave it chunky?

Absolutely. I often blend just half the soup and leave the rest with chunky potatoes for more texture.

What’s the best potato to use?

I like using Yukon Gold for a buttery texture or Russet for their starchiness which helps thicken the soup naturally.

Can I make it in advance?

Yes, it stores and reheats beautifully. I often make it a day ahead—it tastes even better the next day after the flavors meld.

Conclusion

Cream of potato soup is a timeless recipe I come back to again and again. It’s cozy, flavorful, and easy to adapt based on what I have on hand. Whether I need a quick dinner or something to feed a crowd, this soup never disappoints.

Cream of Potato Soup

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Author: Olivia
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: Comfort Food
Diet: Vegan

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Description

Cream of potato soup is a rich, hearty, and comforting dish made with simple ingredients like potatoes, onion, garlic, and plant-based milk. It’s perfect for chilly nights and customizable with herbs and toppings.

Ingredients

4 medium Yukon Gold or Russet potatoes, peeled and diced
1 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, chopped
4 cups vegetable broth
1 cup plant-based milk or cream (e.g., oat milk or cashew cream)
2 tablespoons olive oil or vegan butter
Salt and pepper to taste
Optional: 1 teaspoon thyme, rosemary, or 1 bay leaf

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Instructions

Heat olive oil or vegan butter in a large pot over medium heat.
Sauté onion, garlic, and celery until soft and fragrant, about 5 minutes.
Add diced potatoes, salt, and pepper; stir to coat.
Pour in vegetable broth to cover the potatoes. Add herbs if using.
Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are tender.
Remove herbs and blend part or all of the soup to desired consistency.
Stir in plant-based milk or cream and adjust seasoning to taste.
Warm through and serve hot with optional toppings like green onions or vegan cheese.