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healthy potato soup recipe

Healthy Potato Soup

This healthy potato soup is easy, delicious, and made in just one pot. Made without cream, it is gluten-free but still creamy, super flavorful, and one of the best comforting soup recipes. You'll have this potato soup on repeat all winter long—make ahead for the week or freeze for later.
4 from 1 vote
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Course: dinner, dinner recipe
Cuisine: American
Keyword: healthy potato soup, healthy potato soup recipe, light potato soup
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 people
Calories: 316kcal


  • 5 1/2 quart soup pot or dutch oven
  • Immersion blender or potato masher


  • 1.5 lbs Yukon gold potatoes about 4-5 medium-sized potatoes (about 4 cups chopped)
  • 1 tablespoon extra virgin olive oil
  • ½ cup chopped white onion chopped
  • 1/2 cup chopped carrots 2-3 medium-sized carrots
  • 1/2 cup chopped celery 2-3 celery stalks
  • 4 garlic cloves chopped
  • 4 cups chicken broth
  • 2 cups 1% milk
  • 1/4 cup sour cream
  • 1 tablespoon butter
  • 1/2 teaspoon salt more to taste
  • 1/4 teaspoon black pepper
  • 4 slices bacon cooked and crumbled
  • 1/2 cup shredded cheddar cheese
  • Sliced green onions


  • Chop the potatoes into chunks and prep the rest of the ingredients.
  • In a large soup pot or dutch oven, sauté onion, carrots, and celery in olive oil until translucent, about 4-5 minutes over medium-high heat.
  • Add the garlic cloves and continue cooking for another 1-2 minutes until it becomes fragrant.
  • Pour the chicken broth into the soup pot and bring it to a boil.
  • Reduce heat to a simmer, add in the potatoes, and cook for 20 – 30 minutes until the potatoes and vegetables are fork-tender. 
  • Stir in the milk and cook for another 3-4 minutes until the soup is hot.
  • Remove from heat, and using a potato masher, mash the potato and vegetables until chunky. Or using a hand-blended puree the soup slightly. You want the soup to be smooth but also a little chunky.
  • Cook for another 5-10 minutes until it's lightly cooked down and thickened up.
  • Stir in sour cream, butter, salt, and pepper. Cook for another 5 minutes or until hot.
  • Ladle into bowls and serve with crumbled bacon, shredded cheddar cheese, and green onion.


Serving size is about 1 1/2 cups with shredded cheese and crumbled bacon.
Storage tips
For the week
After the soup cools, place it into airtight containers and refrigerate for five days. I find it helpful to portion out into individual containers making it easier to grab for lunches.
To freeze
After the soup cools, place into airtight containers and freeze for up to 3 months. You can also freeze into portions using Souper Cubes. 
Check out my tutorial for more tips on freezing soups.


Serving: 1g | Calories: 316kcal | Carbohydrates: 29g | Protein: 15g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 457mg | Fiber: 4g | Sugar: 9g