What makes creamy potato soup creamy without using cream?

The creaminess comes from a simple white sauce made with butter, flour, and whole milk. When whisked properly and combined with the mashed potatoes, it gives the soup a rich, velvety texture—no heavy cream needed.

Can I make creamy potato soup dairy-free?

Yes! Swap out the butter for vegan butter and use unsweetened oat milk or almond milk in place of dairy. It won’t be quite as thick, but it’ll still be smooth and flavorful.

How do I store creamy potato soup for later?

Store it in airtight containers in the fridge for up to five days. Avoid freezing it, as the potatoes can break down and change the texture. Reheat gently with a splash of milk or water if it thickens too much.

Can I add protein to creamy potato soup?

Absolutely. You can stir in cooked shredded chicken, turkey, or white beans. It’s a great way to make the soup more filling while keeping it wholesome. You might also enjoy our Healthy Steak Fajita Bowl if you want more protein-packed options.

What’s the best potato to use for creamy potato soup?

Russet potatoes are the best choice. They break down easily and help thicken the soup naturally. Yukon golds are another good option for a slightly richer texture.

Can I make this soup ahead of time for guests?

Yes, and it actually tastes better after sitting for a bit. Make it the morning of your gathering or even the night before. Reheat gently and add toppings like shredded cheese, chopped parsley, or green onions just before serving.

Creamy Potato Soup – 3 Secrets to Ultra-Creamy Homemade Bliss

Description

This creamy potato soup is thick, rich, and made without cream. Packed with flavor from fresh vegetables, herbs, and a homemade white sauce, it’s the perfect 30-minute comfort meal.

Ingredients

4 cups diced Russet potatoes (about 2 large potatoes)
1 cup diced carrots (about 2 large)
1 clove garlic, minced
3 cups water
1 tablespoon Better Than Bouillon Chicken Base
1/4 cup fresh chopped parsley (or 1 tbsp dried)
1 teaspoon kosher salt

For the white sauce:

1/2 cup butter
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
4 cups whole milk

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Instructions

Peel and dice the potatoes and carrots. Mince garlic and add all to a stock pot with water.
Add bouillon base, parsley, and salt. Bring to a boil, then simmer covered for 20 minutes until tender.
Use a potato masher to achieve your desired texture (chunky or smooth).
In a separate saucepan, melt butter over medium heat. Whisk in flour until a paste forms.
Gradually whisk in milk, one cup at a time. Stir constantly until thick and bubbling.
Add salt and pepper. Let boil for 1 minute, then remove from heat.
Pour the white sauce into the pot with the vegetables. Stir well and serve hot.
Garnish with cheddar cheese, parsley, or green onions if desired.

Notes

Do not freeze this soup—potatoes change texture and the sauce may separate.
Add protein like chicken or white beans for a fuller meal.
Swap milk for oat milk and butter for vegan butter for a dairy-free version.