Easy to make healthy potato soup recipe on the stovetop. You won’t believe this creamy soup doesn’t need any milk or cheese! Get ready to make the best potato soup ever! Only 300 calories, vegetarian option available in recipe.
I’m not sure if you saw our big potato digging harvest a few months ago, but this soup was very much inspired by me figuring out potato recipes to make with all those potatoes. That’s one of the reasons why I love having our own garden, it inspires me to get a little creative in the kitchen and try new things. If you just worked hard all Summer growing potatoes, well goodness, you’re not going to let any potato go to waste!
From time to time I make cooking videos to show the process from (urban) farm to our kitchen table. This episode shows us picking the potatoes straight from the garden and then cooking the soup. There’s a special guest appearance by Miss Enceladus too! 🙂 If you like this video check out more Brooklyn Farm Girl Episodes.
Healthy Potato Soup Ingredients
This simple recipe calls for 5 simple ingredients. I bet you already have everything in your kitchen!
- 7 cups chicken broth – you can also substitute vegetable broth for a vegetarian soup
- 8 potatoes – this is about 2 pounds potatoes
- 1 small yellow onion- diced
- 3 carrots – peeled and diced
- can of cream of mushroom soup
I love this healthy potato soup for lots of reasons, but here’s the big one. Are you ready, because it might change your life? This soup is extra creamy, but there’s no cheese in it! Can you believe it? Years ago I realized that you can make easy creamy soup with just vegetables and broth – you don’t need much more.
Lots of creamy potato soups are packed with calories, but trust me, you don’t need that for taste. This low calorie soup punches so much flavor without all the extra fat. There is only 304 calories per serving for this soup.
It’s easy to make for a weeknight meal. Crockpot Potato Soup is delicious, but sometimes I just don’t have the time to plan in the morning. For this recipe you just need 1 pot and your stove, and you’re all set. And if you have leftovers, or want to make a double batch, you can freeze it. Make sure to check out the freezing tip at the bottom of this post!
How to Make
This soup calls for lots of vegetables! You’ll need potatoes, an onion and carrots. And to make it even easier, you don’t even need to peel the potatoes! I find that the best potatoes for soup are Russet and Yukon gold potatoes.
In a large soup pot add chicken broth and bring to a boil over medium high heat. Add potatoes, onion and carrots, bringing them to a boil.
Cook for 20 minutes or until a fork easily slides into the potato.
Use a immersion blender or regular blender to blend until soup is smooth. Careful, the soup is hot! Remember we didn’t peel the potatoes? The potato skin is going to help us to make a naturally creamy potato soup.
Now this next step is up to you. If after blending the soup and you think it’s creamy enough, you can totally leave out the cream of mushroom soup. If you want to make it extra creamy (I usually do this), then add a can of cream of mushroom soup and whisk until soup is creamy, cooking on medium high for 5 more minutes. Add salt and pepper to taste.
Look at how creamy it is! Ladle soup into bowls.
Sprinkle parsley (fresh or dried) on top of each bowl. Now the best part – time to eat!
Tip! How to Freeze!
This potato soup freezes great. I often will make a double or triple batch, so I can freeze it for super easy meals. I’ll grab some French bread at the grocery store, defrost my soup and then boom – dinner is ready! Don’t you love it?
I make the soup as instructed, and then freeze in freezer safe glass containers or freezer bags (I like reusable silicone ones). When it’s time to defrost you can thaw overnight in the refrigerator or I throw it in the microwave for a few minutes. Once defrosted add soup to a pot on the stove and heat up.
I hope you love this Healthy Potato Soup recipe! Serve with Fluffy Dinner Rolls!
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Healthy Potato SoupPrint
- 7 cups chicken broth can use vegetable broth for vegetarian
- 8 potatoes about 2 pounds, unpeeled and cubed
- 1 small yellow onion diced
- 3 carrots peeled and diced
- 1 10.75 ounce can condensed cream of mushroom soup
- salt and pepper
- In a large soup pot add chicken broth and bring to a boil over medium high heat.
- Add potatoes, onion and carrots, bringing them to a boil and cook for 20 minutes or until potatoes are soft (fork easily slides in).
- Use a immersion blender or regular blender to blend until soup is smooth. Careful, soup is hot.
- Add can of cream of mushroom soup and whisk until soup is creamy, cooking on medium high for 5 more minutes. Add salt and pepper to taste.
- Serve in bowls and sprinkle parsley on top of each bowl.