I don't have many soup recipes on the blog (as of late 2022) but out of the three I have, this healthy potato soup recipe is one of the best soups!
This hearty soup is creamy, made in one pot, and topped with all the best things, like crispy bacon, shredded cheese, and lots of black pepper.
(Just imagine the perfect baked potato in soup form!)
It's the perfect comfort food during those cold winter months and it's a great way to feed a large family, too.
I originally published this creamy potato soup in 2020, but wanted to make a few small changes and rephotograph it.
With a few easy swaps and some simple tricks, you now have an extra delicious potato soup that you'll want to make again and again!
Easy to make: you're only a few steps away from your new favorite soup!
Nourishing ingredients: fresh potatoes, cauliflower, greek yogurt, and nutritional yeast, just to name a few.
Loaded with flavor: [spoiler alert] the sautéed bacon, onions, and garlic are blended into the base of the soup so you have speckles of crispy bacon IN your soup. It's life changing.
All the toppings: crispy bacon, shredded cheese, greek yogurt, green onions, and lots of black pepper. Don't skimp on the toppings!
Gluten free: you don't need any flour, corn starch, or roux to make this creamy soup. Just a blender!
You know the frozen cubed potatoes most traditional baked potato soup recipes use? Your fresh potatoes need to be diced that small. The small cubes should be NO LARGER than your thumbnail.
I know they are going to look so small, but you'll thank me when you go to take a bite of your soup. You don't want large pieces of potato!
The other benefit to dicing the potatoes extra small is that they boil faster, which means you get dinner on the table faster. Yay!
You'll also need to slice the green onions and divide into two groups: the garnish and the stems. The "stems" are the lower 50% of the green onion and the "garnish" is the top 50% that is dark green.
The stems will be sautéed with the bacon and garlic, and the garnish will be used for...garnish.
Finally, dice the slices of bacon, dice the onion, and mince the garlic.
(If you're in a pinch, you could use 1 1/2 tablespoon garlic powder, but I promise it won't be the same.)
Add the diced potatoes to a large pot of cold water and bring the pot to a boil. Once the water is boiling, set a timer for 15 minutes.
When the timer goes off, add the cauliflower florets and cook for an additional 7 minutes.
When finished, drain the vegetables using a slotted spoon and set aside on a paper towel to absorb excess moisture.
(This step can be done while the potatoes and cauliflower are cooking.) In a large saucepan, add your olive oil, bacon, onion, green onion stems, and minced garlic.
If you want a little bit of spice, you could also add a pinch of cayenne pepper or red chili flakes here.
Sauté over medium heat for 5-7 minutes until the bacon is crispy and the onions are fragrant and translucent.
This step is what makes the soup creamy without a roux! Add the aromatics (including the bacon grease), all of the cauliflower, and half the potatoes to a blender with the bone broth, almond milk, and greek yogurt. Blend until smooth.
Pour the blended soup back into your [empty] large pot and stir in the cheese, nutritional yeast, salt, and pepper until well combined. Simmer on low heat with no lid for 15-20 minutes, stirring occasionally. The soup should thicken slightly.
Divide into 6 portions and top with extra bacon, green onions, greek yogurt, shredded cheese, and black pepper. Enjoy!
The best potatoes for potato soup are red potatoes or yukon gold potatoes because they are more waxy than starchy and they will hold their shape even after being boiled or stewed.
Yes! It just takes a bit more time. Boil the potatoes and cauliflower first, then cook the aromatics in the same pot. Complete step 4 in the soup pot with an immersion blender (instead of a regular blender), then proceed with the rest of the directions. Whatever you do, do not use a potato masher. We want a smooth and blended soup, not a chunky soup.
I don't think using an Instant Pot will be faster or easier, so I don't recommend it. If you want to make this a slow cooker potato soup, follow the directions through step 4, then add everything to a slow cooker (cheeses included) and cook on LOW for an hour.
Let the soup cool to room temperature, then store in an airtight container in the fridge for up to 5 days.
You can also freeze it! Add the soup to a gallon size ziploc bag, flatten into a single layer, and freeze for up to 3 months. When ready to eat, thaw the bag in a bowl or sink of hot water, then reheat on the stove. Consume within 5 days of thawing.
Some of my favorites are steak, roasted Brussels sprouts, or homemade rolls. For over 40 recipes to serve with potato soup, check out this blog post!
Instant Pot White Chicken Chili
Vegan Roasted Tomato Basil Soup
Easy Butternut Squash Carbonara
Healthy Homemade Shepherd's Pie
Healthy Baked Salmon with Blueberry Sauce
I know the whole family will love this healthy baked potato soup recipe! It's thick and creamy, loaded with all the best baked potato toppings, and perfect for an easy weeknight meal!
Be sure to leave a star rating and review if you tried the recipe so other readers know how you liked it.
This easy baked potato soup is the healthier version of the Black Angus baked potato soup. It's made with nourishing ingredients like turkey bacon, cauliflower, bone broth, greek yogurt, and almond milk, and it's naturally gluten free too!
*See blog post for more information.
**Looking for the perfect side dish for potato soup? Click here for 40+ ideas!
Nutrition facts are a calculated estimate of 1 1/4 cup soup and do not include any additional toppings.
Serving: 1 1/2 cup / Calories: 214 / Fat: 6g / Saturated Fat: 0.8g / Carbohydrates: 34.1g / Fiber: 3.8g / Sugar: 2.3g / Protein: 16g
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