Easy Creamy Potato Soup Recipe

This easy potato soup recipe is smooth, creamy, and made with simple ingredients like potatoes, onion, garlic, vegetable broth, Greek yogurt, and a touch of smoked paprika. There’s no heavy cream or flour required—the potatoes create plenty of body on their own.

I finish the soup with Greek yogurt and a splash of white wine vinegar, which gives it a creamy texture while keeping the flavor bright. Add green onions or chives on top and dinner is ready.

A Little About This Recipe

Potato soup is the kind of meal I start craving the moment the weather cools down. There is something wonderfully reassuring about taking an inexpensive bag of potatoes, an onion, and a few pantry ingredients and turning them into a pot of soup that tastes far more special than the ingredient list suggests.

I’ve made richer versions with cream, cheese, and all the traditional loaded potato soup toppings, but for an everyday dinner, I wanted something simpler. This version became my answer.

I bloom a little smoked paprika with the onion and garlic, blend the potatoes until silky, then finish everything with Greek yogurt and white wine vinegar. Those two finishing ingredients make a surprisingly big difference. The yogurt gives the soup creaminess and the vinegar wakes up all those mellow potato flavors.

It’s exactly how I like to cook: simple ingredients with one or two thoughtful additions that make the final dish much more interesting.

Why I Love This Potato Soup Recipe

• This potato soup recipe is one of those dependable dinners I can make without a complicated shopping list.
• It is naturally creamy from the blended potatoes, while Greek yogurt adds richness without needing heavy cream.
• Smoked paprika adds subtle smoky flavor, and the white wine vinegar gives the finished soup just enough acidity to keep every spoonful balanced.
• It’s also a potato soup recipe vegetarian cooks can make exactly as written because I use vegetable broth.
• And perhaps most importantly, everything comes together in one pot.

Ingredients You’ll Need

1 tablespoon butter

I start the soup with butter because it gives the onion a little extra richness. Olive oil works equally well if that’s what you have or if you want to make the soup dairy-free with an appropriate yogurt substitute.

1 onion, diced

Onion forms the flavor base of the soup. Give it about five minutes over medium heat rather than rushing this step. I want the onion soft and translucent before adding the garlic.

3 to 4 garlic cloves

I like plenty of garlic in potato soup because potatoes have such a mild flavor. Add the garlic after the onion has softened so it doesn’t spend too long in the pot and burn.

¼ teaspoon smoked paprika

This is my little addition that makes the soup taste more interesting without making it spicy. I cook the smoked paprika in the butter with the aromatics for about 30 seconds before adding the liquid. That brief step helps bring out its smoky flavor.

6 cups diced potatoes

Russet potatoes are an excellent choice for a creamy potato soup because they break down easily when cooked and blended. Yukon Gold potatoes are another great option and give the soup a naturally buttery flavor.

Whichever potato you choose, cut the pieces roughly the same size so they become tender at the same time.

4 cups vegetable broth

Vegetable broth keeps this an easy vegetarian potato soup recipe. Choose a broth you enjoy because its flavor becomes part of the final soup. Chicken broth can also be used if you don’t need the recipe to be vegetarian.

1 cup water

The water gives the potatoes enough liquid to simmer without making the broth overly strong. You can substitute additional vegetable broth for a more concentrated flavor.

¾ cup plain Greek yogurt

Greek yogurt gives this creamy potato soup recipe its smooth, tangy finish without using heavy cream. I prefer full-fat or 2% plain Greek yogurt because they give the soup a richer consistency.

1 teaspoon white wine vinegar

This may be a small ingredient, but I don’t recommend skipping it.

Potatoes and dairy are naturally rich and mellow. A splash of acidity at the end makes the whole soup taste brighter without making it taste like vinegar.

Salt and pepper, to taste

The amount of salt you need depends heavily on your vegetable broth, so I season lightly at first and adjust after blending.

Green onions or chives, for serving

A little fresh green onion or chive on top provides freshness and color. They’re simple, inexpensive garnishes that make a bowl of potato soup feel finished.

Substitutions and Variations

Make Loaded Potato Soup

Turn this into a loaded potato soup by topping each bowl with crispy bacon, shredded cheese, chopped green onions, and a spoonful of sour cream.

You don’t need to change the soup itself—the toppings provide all that classic baked-potato flavor.

Use Yukon Gold Potatoes

Yukon Golds work beautifully in place of russet potatoes.

They give the soup a slightly more buttery flavor and can create a smooth, creamy consistency when blended.

Use Sour Cream

No Greek yogurt? Sour cream can be substituted for a richer, more traditional potato soup flavor. Start with a little less and add more to taste.

Make It Chunky

You don’t have to blend the entire pot. For a more rustic soup with potatoes still visible, remove some of the cooked potatoes before blending and stir them back in afterward.

Add Cheese

Stir shredded cheese into individual bowls or into the pot over low heat. Sharp cheddar is my first choice because a small amount contributes plenty of flavor.

Add Bacon

Crispy bacon works especially well with the smoked paprika. I prefer adding it as a garnish so it stays crisp rather than simmering it in the soup.

How to Make Potato Soup

1. Cook the Onion

Melt the butter in a large soup pot over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened and translucent.

I don’t rush this step. Softening the onion first creates a better flavor base for the entire soup.

2. Add the Garlic

Add the garlic and cook for another 1 to 2 minutes. Stir regularly so the garlic becomes fragrant without browning.

3. Bloom the Smoked Paprika

Add the smoked paprika and stir for about 30 seconds. This brief step lets the spice warm in the butter before the broth goes into the pot.

4. Add the Potatoes and Broth

Add the diced potatoes, vegetable broth, water, salt, and black pepper. Stir everything together and bring the soup to a gentle boil.

Reduce the heat and simmer for about 20 minutes, or until the potatoes are fork-tender.

5. Blend the Soup

Remove the pot from the heat. Use an immersion blender to carefully blend the soup until smooth and creamy.

You can also transfer the soup to a countertop blender in batches. Take extra care when blending hot liquids and don’t overfill the blender.

If you prefer some texture, stop blending while a few small pieces of potato remain.

6. Optional Extra Simmer

For a slightly thicker soup and more developed flavor, return the blended potato mixture to the stove and simmer gently for another 5 to 10 minutes. Do this before adding the Greek yogurt.

7. Finish With Greek Yogurt

Remove the soup from the heat or reduce it to very low heat. Blend or stir in the Greek yogurt until completely smooth.

I avoid bringing the soup to a hard boil after the yogurt goes in.

8. Add the White Wine Vinegar

Stir in the white wine vinegar. Taste and adjust the salt and pepper.

That final tasting step matters. If the potato soup tastes flat, it may simply need a little more salt rather than another ingredient.

9. Serve

Ladle the soup into bowls and garnish with chopped chives or green onions. Serve immediately while hot and creamy.

How to Store Leftover Potato Soup

Let the potato soup cool, then transfer it to an airtight container and refrigerate for up to 4 days.

The soup will naturally thicken as it sits because of the starch in the potatoes.

When reheating, warm it gently over medium-low heat and stir in a splash of water or vegetable broth if it has become thicker than you like. Avoid aggressively boiling the soup after the Greek yogurt has been added.

How to Make Potato Soup Ahead

This easy potato soup recipe is excellent for meal prep. You can make the entire soup a day or two ahead, refrigerate it, and gently reheat it before serving.

Keep your chives, green onions, shredded cheese, bacon, or other toppings separate until serving.

Frequently Asked Questions

What are the best potatoes for potato soup?

Russet potatoes are my first choice for this creamy potato soup recipe because they blend easily and create a smooth consistency.

Yukon Gold potatoes are also excellent and have a naturally buttery flavor.

Do I need to peel the potatoes?

For the smoothest soup, I recommend peeling russet potatoes because their skins are relatively thick. If you’re using Yukon Gold potatoes, you can leave the thin skins on if you don’t mind a slightly more rustic texture.

How do you make potato soup creamy without heavy cream?

The potatoes do most of the work. Once they’re completely tender, blending them releases their starch and creates a naturally thick, creamy base. Greek yogurt then gives this simple potato soup recipe without cream an extra layer of richness.

Can I use sour cream instead of Greek yogurt?

Yes. Sour cream makes a great substitute and gives the soup a slightly richer, tangier flavor. Add it over low heat or after removing the pot from the stove.

Can I use chicken broth?

Yes. Chicken broth works perfectly well if you don’t need a potato soup recipe vegetarian version. I use vegetable broth because it keeps the recipe meat-free while still giving the soup plenty of savory flavor.

Why is my potato soup too thick?

Potatoes contain plenty of starch, so blended potato soup can become quite thick—especially after refrigeration.

Stir in vegetable broth or water a little at a time until you reach the consistency you prefer.

Why is my potato soup too thin?

Let the blended soup simmer gently for another 5 to 10 minutes before adding the yogurt. As some of the water evaporates, the soup will naturally become thicker.

Do I need flour to thicken potato soup?

No. This recipe doesn’t use flour. Blended potatoes naturally provide enough body for a creamy soup.

Can I make potato soup without an immersion blender?

Yes. Carefully transfer the soup to a regular blender in batches and blend until smooth.

When blending hot soup, don’t fill the blender completely and make sure steam can safely escape according to your blender manufacturer’s instructions.

Can I leave some potatoes chunky?

Definitely. Remove some of the fork-tender potatoes before blending, then stir them back into the finished soup.

It’s an easy way to get a texture somewhere between smooth cream of potato soup and a chunky potato soup.

What can I serve with potato soup?

Crusty bread, garlic bread, biscuits, grilled cheese, or a simple green salad are all good choices. For a loaded-potato-inspired dinner, I also put shredded cheese, chopped chives, bacon, and sour cream on the table and let everyone add their own toppings.

Can potato soup be frozen?

You can freeze the potato base, but blended potato soups can change somewhat in texture after freezing and thawing.

For the best result, I would freeze the soup before adding the Greek yogurt. Thaw overnight in the refrigerator, reheat gently, then finish with the yogurt and vinegar.

Can I make this potato soup dairy-free?

Yes. Cook the onion in olive oil instead of butter and use a plain, unsweetened dairy-free yogurt that is suitable for savory cooking.

Taste carefully at the end because dairy-free yogurts vary significantly in sweetness and acidity.

More Soup Recipes

• The Best Creamy White Bean Soup with Parmesan Cheese
• Easy Pumpkin and Lentil Soup
• Carrot and Celery Soup (with Apples and Ginger)
• Easy White Bean Soup
• Black Bean Tortilla Soup (with Corn)

Final Thoughts

A good potato soup doesn’t need a long ingredient list to taste comforting and satisfying. This recipe starts with potatoes, onion, garlic, and vegetable broth, then gets a little extra character from smoked paprika, Greek yogurt, and white wine vinegar.

Those few additions are what make it feel special to me. The smoked paprika adds warmth, the yogurt gives you that creamy texture everyone wants from a potato soup recipe, and the vinegar brings just enough brightness to balance everything.

Serve it simply with chives or green onions, or turn it into loaded potato soup with bacon, shredded cheese, and sour cream. Either way, it’s the kind of easy stovetop dinner I want to make again and again when the weather starts to cool.

Connect With Me

Follow me on Instagram for more delicious recipes and food tips. And, join me over on Facebook where I share recipes daily!

CRAVING MORE? Sign up to my newsletter here for 2 exclusive recipes on Monday and Wednesay, plus a bonus story on Saturdays!