Light potato soup is a simple, creamy-tasting soup made with potatoes, broth, milk, and a little olive oil rather than heavy cream. Gentle simmering and partly mashing the potatoes give it body while keeping the flavor clean; serve it hot with herbs or crisp toppings.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 medium yellow onion, finely diced, about 1 cup (150 g)
- 2 celery ribs, diced, about 1 cup (100 g)
- 2 garlic cloves, minced, about 2 teaspoons (6 g)
- 2 pounds (900 g) Yukon Gold potatoes, peeled if desired and cut into ½-inch (1.25 cm) cubes
- 4 cups (950 ml) low-sodium vegetable or chicken broth
- 1 teaspoon (5 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) black pepper
- 1 cup (240 ml) whole or 2% milk
- 1 tablespoon (8 g) cornstarch, optional, for a slightly thicker soup
- 2 tablespoons (30 ml) cold water, if using the cornstarch
- 1 tablespoon (15 ml) lemon juice, or to taste
- 2 tablespoons (8 g) chopped fresh chives or parsley, for serving
Instructions
- Prepare the vegetables. Dice the onion and celery, mince the garlic, and cut the potatoes into even cubes so they cook at the same rate. Peeling is optional; leaving the skins on adds texture and a slightly more rustic finish.
- Soften the aromatics. Warm the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion and celery and cook for 6–7 minutes, stirring occasionally, until softened but not browned. Stir in the garlic and cook for 30 seconds, just until fragrant.
- Simmer the potatoes. Add the potatoes, broth, salt, and pepper. Bring the liquid to a boil, then reduce the heat to maintain a gentle simmer. Cover the pot partly and cook for 18–22 minutes, stirring once or twice, until a knife slides easily into a potato cube.
- Give the soup body. Remove the pot from the heat. Mash about one-third of the potatoes against the side of the pot with a potato masher, leaving the rest in pieces. For a smoother result, use an immersion blender in short pulses; avoid blending for too long, as overworked potatoes can become gluey. Alternatively, blend 2 cups (475 ml) of soup and stir it back into the pot.
- Add the milk. If you want a thicker soup, whisk the cornstarch with the cold water in a small bowl until smooth. Return the pot to low heat and stir in the milk and cornstarch mixture, if using. Warm gently for 3–5 minutes, stirring often. Do not let the soup boil after adding milk, which can cause it to separate or develop a skin.
- Season and serve. Stir in the lemon juice. Taste and adjust the salt, pepper, and lemon as needed. Ladle into bowls and finish with chives or parsley. The soup should be creamy but still have soft potato pieces unless you chose to blend it smooth.
Tips
- Choose the right potato. Yukon Gold potatoes hold their shape reasonably well while releasing enough starch to thicken the broth. Russets also work, but they break down more readily and make a fluffier, thicker soup; reduce the mashing if you want distinct pieces.
- Keep the simmer gentle. A hard boil can break up the potato cubes and make the soup uneven. Cut the potatoes to similar sizes and check them near the lower end of the cooking time.
- Adjust richness without cream. Whole milk gives a fuller finish, while 2% milk keeps it lighter. Unsweetened, unflavored oat milk can replace dairy milk, though it adds a mild oat flavor; add it gently and avoid boiling.
- Season in layers. Broth varies in saltiness, so begin with the listed amount and taste after the potatoes soften. A little lemon at the end brightens the soup, but add it gradually so it does not overwhelm the mild potato flavor.
Serving Suggestions
Serve the soup in warm bowls with chopped chives, parsley, or thinly sliced scallions. A spoonful of plain yogurt or sour cream adds tang, while a small sprinkle of grated cheddar makes the bowl richer. For crunch, top with toasted pumpkin seeds, croutons, or a few crushed crackers. Pair it with a green salad, roasted vegetables, or a slice of crusty bread for a simple meal.
Variations
For a vegetable-forward version, add 1 cup (150 g) diced carrots with the onion and celery, or stir in 2 cups (60 g) baby spinach after the milk has warmed. To add smoky flavor without making the soup heavy, stir in ½ teaspoon (1 g) smoked paprika with the garlic. For a dairy-free soup, use unsweetened oat milk or plain soy milk; choose an unflavored variety so the soup stays savory. You can also replace some of the potato with cauliflower: use 1½ pounds (680 g) potatoes and ½ pound (225 g) cauliflower florets, adding the cauliflower for the final 12–15 minutes of simmering.
Storage and Reheating
Cool the soup promptly and refrigerate it in a covered, shallow container within 2 hours of cooking. Keep it refrigerated at 40°F (4°C) or colder and use it within 3–4 days. For longer storage, freeze in airtight portions for up to 2 months; milk-based soups may separate slightly after thawing, so stir well as they warm. Thaw overnight in the refrigerator when possible.
Reheat only the portion you plan to serve in a saucepan over medium-low heat, stirring frequently. Add a splash of broth or milk if it has thickened. Heat leftovers to 165°F (74°C), checking with a food thermometer, and avoid repeatedly cooling and reheating the full pot.
Frequently Asked Questions
Can I make light potato soup without dairy?
Yes. Use unsweetened, unflavored oat or soy milk in place of dairy milk, and check that your broth is dairy-free. The soup may taste slightly different, but mashing some of the potatoes still creates a creamy texture without cream.
How can I make the soup thicker without adding cream?
Mash more of the cooked potatoes or blend a small portion and return it to the pot. If you prefer not to mash, stir in the optional cornstarch slurry and simmer gently for a few minutes until the soup thickens.
Why did my potato soup turn gluey?
Potatoes can become gluey when they are blended or mashed too aggressively, especially with a high-speed blender. Mash by hand or use an immersion blender in brief pulses, stopping once the soup reaches the texture you like.
Can I prepare this soup ahead?
Yes. Make it up to 3–4 days ahead and refrigerate it promptly. The potatoes may absorb broth as the soup sits, so loosen it with a little broth or milk when reheating, then heat to 165°F (74°C).
Can I use chicken broth instead of vegetable broth?
Yes. Chicken broth works well and gives the soup a savory flavor; vegetable broth keeps it meat-free. Since broth brands differ in saltiness, taste the finished soup before adding more salt.
Do I have to peel the potatoes?
No. Yukon Gold skins are thin, and leaving them on saves prep time and adds texture. Scrub the potatoes well under running water first; peel them if you want a smoother, more uniform-looking soup.
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