Healthy Potato Soup

This Healthy Potato Soup brings all the cozy comfort of classic potato soup—creamy texture, savory flavor, and warmth in every bite—without the heaviness. It’s loaded with vegetables, herbs, and rich, plant-based creaminess that satisfies without guilt. I love how flexible it is, whether I make it on the stovetop, in the slow cooker, or in the Instant Pot.

Why You’ll Love This Recipe

I love that this soup checks all the boxes: it’s nourishing, naturally dairy-free, and packed with flavor. The combination of rosemary, thyme, and coconut cream adds depth and richness without needing butter or cheese. I can enjoy a big bowl and feel full and energized—not weighed down. It also freezes well and makes great leftovers, so I often make a double batch.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil

• 1 medium onion, diced

• 2 medium carrots, peeled and diced (about 1 cup)

• 2 celery stalks, diced (about 1 cup)

• 4 cloves garlic, minced or grated

• 1 teaspoon minced fresh rosemary (or 1/4 teaspoon dried)

• 1 teaspoon fresh thyme leaves (or heaping 1/4 teaspoon dried)

• 2 pounds potatoes, peeled and cut into 1-inch cubes (about 5–7 medium potatoes)

• 2 tablespoons lemon juice

• 3 cups low sodium vegetable broth (or chicken stock)

• 1 cup water

• 1 ½ teaspoons kosher salt, plus more to taste

• ½ teaspoon black pepper

• 1 (14.5-ounce) can full-fat coconut cream (or 1.5 cups heavy cream)

directions

Stovetop Method:
In a large pot over medium heat, I warm the olive oil, then add onion, carrots, celery, and a pinch of salt. I cover and cook for about 10 minutes, until the onions are translucent.

I stir in the garlic, rosemary, and thyme and cook for 30 seconds. Then I add the potatoes, lemon juice, broth, water, salt, and pepper. I bring it all to a boil, reduce the heat to low, cover, and let it simmer for 30 minutes until the potatoes are tender.

Once done, I remove the pot from the heat and stir in 1 cup of coconut cream. I blend the soup either with an immersion blender or in batches, depending on the texture I want. Then I stir in the remaining coconut cream and serve it warm.

Slow Cooker Method:
I sauté the onion, carrots, celery, and salt in a skillet for 10 minutes, then transfer everything to the slow cooker. I add the remaining ingredients except the coconut cream and cook on low for 8 hours or high for 6 hours.

When it’s done, I stir in 1 cup of coconut cream and blend the soup to my preferred texture, then add the rest of the cream and serve.

Pressure Cooker (Instant Pot) Method:
I use sauté mode to cook the oil, onion, carrots, celery, and salt for 10 minutes. Then I add garlic, herbs, potatoes, lemon juice, broth, water, salt, and pepper. I stir well, seal the lid, and cook on high pressure for 10 minutes.

After a quick pressure release, I stir in 1 cup of coconut cream and blend the soup. I finish by stirring in the rest of the cream before serving.

Servings and timing

• Servings: 8 servings

• Prep Time: 15 minutes

• Cooking Time: 45 minutes

• Total Time: 1 hour

Variations

When I want a protein boost, I sometimes add white beans or shredded chicken to the soup before blending. For a smoky twist, I add a pinch of smoked paprika or top it with crumbled turkey bacon. I’ve also made this with sweet potatoes for a slightly sweeter, earthy flavor that’s delicious in colder months.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop over medium heat, stirring occasionally. If the soup thickens too much, I stir in a splash of water or broth to loosen it. It also freezes beautifully—I let it cool completely, pour it into freezer-safe containers, and freeze for up to 3 months. I thaw overnight in the fridge before reheating.

FAQs

Can I use regular cream instead of coconut cream?

Yes, I’ve used heavy cream in place of coconut cream, and it’s just as creamy and flavorful. The soup is no longer dairy-free, but still delicious.

Does it taste like coconut?

Not really. I find that the coconut flavor is very subtle and blends well with the herbs and vegetables, especially if I use full-fat coconut cream.

What are the best potatoes to use?

I prefer Yukon Gold or russet potatoes because they break down easily and create a smooth, creamy texture when blended.

Can I leave the soup chunky instead of blending?

Absolutely. Sometimes I blend just half and leave the rest chunky for a more rustic feel with bits of potato and veggies in every bite.

Is this soup kid-friendly?

Yes, I find kids usually enjoy the mild, creamy flavor. I sometimes blend it extra smooth for picky eaters and top it with crunchy croutons or cheese.

Can I add greens like spinach or kale?

Yes, I stir in a handful of chopped spinach or kale toward the end of cooking. It wilts into the soup and adds extra nutrients.

How can I make it spicier?

I add a pinch of crushed red pepper flakes or a dash of hot sauce to bring a little heat to the soup.

What toppings go well with this soup?

I love topping it with chives, nutritional yeast, or crispy chickpeas for added texture and flavor.

Can I make this soup in advance?

Yes, it tastes even better the next day. I often make it a day ahead and reheat just before serving.

What can I serve with Healthy Potato Soup?

It pairs beautifully with crusty bread, a green salad, or a simple grilled cheese sandwich for a comforting meal.

Conclusion

This Healthy Potato Soup has become one of my go-to comfort dishes. It’s warm, satisfying, and packed with veggies, and I love how easy it is to make in any cooking method. Whether I need a cozy lunch or a hearty dinner, this soup always hits the spot.

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