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+ servings
45 degree angle of amazing + easy creamy potato soup

Amazingly Easy Creamy Potato Soup

Cozy up to the cold weather with this deliciously amazing and easy creamy potato soup - simple wholesome ingredients and absolutely so easy to make! Made priority allergens free.
Course entree, Main Course, Side Dish, Soup
Cuisine American, French, North American
Keyword allergy free, easy, healthy, quick
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 people
Calories 165kcal
Author Laila Sbeinati


  • 2-3 Tbsp olive oil, or other light tasting oil
  • 1 onion, chopped
  • 1 leek, chopped - or sub 1 small onion
  • 3 stalks celery, chopped
  • 5 large potatoes, diced (I used the yellow/gold variety)
  • 4 C chicken or vegetable broth, I used chicken
  • 2 C water, or sub broth
  • 1 Tsp+ sea salt, or to taste


  • In a large pot, heat oil on medium heat and add chopped onion, leek, and celery. Stir from time to time until vegetables are wilted. About 5 or so minutes. Try to keep them from burning (so stir often!)
  • Add diced potatoes to the pot and stir from time to time for a few minutes to help develop their flavor.
  • Add broth and water (or one of either) and bring your temperature up to high until liquid comes to a boil.
  • Once liquid is boiling, add the salt, stir a couple of times, then bring the temperature back to low, cover the pot with the lid, and cook the soup for approximately 15-20 minutes, until potatoes are fork tender.
  • Remove about half the potatoes and set aside. Then using a high emersion blender, puree the soup until silky smooth.
  • Return the potatoes back to the soup, taste to make sure the salt is to your liking, and serve!


You'll notice there aren't any seasonings in this soup recipe and the reason for this is because a ton of flavor comes from the broth. Salt is all that's needed.
However, if you don't have broth on hand, you can sub for all water and add flavorful spices like pepper, a bit of turmeric, and some oregano! But the less the better for this soup. Also, make sure you cook your vegetables (including the potatoes) for a bit longer so that you can maximize their flavors before adding the water. 
This recipe serves 4-6 people. 


Serving: 1serving | Sodium: 389mg | Calcium: 64mg | Vitamin C: 19mg | Vitamin A: 256IU | Sugar: 2g | Fiber: 4g | Potassium: 774mg | Calories: 165kcal | Saturated Fat: 1g | Fat: 6g | Protein: 7g | Carbohydrates: 23g | Iron: 5mg