Ingredients
- Potatoes: 2 pounds, Yukon Gold or Russet potatoes are excellent choices. Yukon Golds offer a naturally creamy texture, while Russets become wonderfully fluffy when cooked. For a truly “light” soup, I recommend peeling them, although you can leave the skins on for added fiber and nutrients if you prefer a slightly rustic texture. Just be sure to scrub them thoroughly!
- Onion: 1 medium yellow onion, diced. Onions are the aromatic foundation of so many great soups, and this one is no exception. Yellow onions provide a mild, sweet flavor that builds depth in the soup.
- Garlic: 2-3 cloves, minced. Garlic adds a pungent, savory kick that complements the potatoes and onions beautifully. Freshly minced garlic is always best, but you can use pre-minced garlic from a jar in a pinch.
- Vegetable Broth: 6 cups, low sodium. Vegetable broth forms the liquid base of our soup. Using low-sodium broth allows you to control the saltiness of the final dish. You can also use chicken broth if you prefer, but for a vegetarian and lighter option, vegetable broth is ideal.
- Milk: 1 cup, 2% milk or unsweetened almond milk for a dairy-free option. This is where we create that creamy texture without relying on heavy cream. 2% milk provides a nice balance of creaminess and lightness. Unsweetened almond milk is a fantastic dairy-free alternative that is significantly lower in calories and fat. Other plant-based milks like oat milk or soy milk would also work well.
- Light Cream Cheese: 4 ounces, softened. This is the secret ingredient to achieving a creamy texture without the heaviness of traditional cream. Light cream cheese adds richness and body to the soup, but with fewer calories and fat than heavy cream or regular cream cheese. Make sure it’s softened for easy blending.
- Olive Oil: 2 tablespoons, extra virgin. Olive oil is our healthy cooking fat. Extra virgin olive oil is rich in antioxidants and adds a subtle fruity flavor. It’s used for sautéing the onions and garlic, building flavor from the very beginning.
- Bay Leaf: 1 bay leaf. Bay leaf is a subtle but essential aromatic that infuses the soup with a delicate, herbaceous flavor. Don’t skip it! Remember to remove it before blending.
- Dried Thyme: 1 teaspoon. Thyme adds a warm, earthy, and slightly lemony flavor that pairs perfectly with potatoes. Dried thyme is convenient, but fresh thyme (about 1 tablespoon, chopped) can also be used if you have it on hand.
- Salt: To taste. Salt is crucial for enhancing the flavors of all the ingredients. Start with a teaspoon and adjust to your preference at the end of cooking.
- Black Pepper: Freshly ground, to taste. Freshly ground black pepper adds a pungent, aromatic bite that complements the savory flavors of the soup.
- Optional Garnishes: Chopped fresh chives, green onions, parsley, a swirl of light sour cream or Greek yogurt, croutons, shredded cheese (cheddar, Monterey Jack), bacon bits (turkey bacon for a lighter option). Garnishes are a great way to customize your soup and add extra flavor and texture.
Instructions
- Prepare the Potatoes and Onions: Begin by washing and peeling your potatoes (if desired). Dice them into roughly ½-inch cubes. This size ensures they cook evenly and quickly. Next, dice the yellow onion into small pieces. Mince the garlic cloves and set them aside. Having all your vegetables prepped beforehand will make the cooking process smoother.
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5-7 minutes, or until softened and translucent. Stir occasionally to prevent browning. Once the onions are softened, add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. Sautéing the onions and garlic in olive oil is crucial for building a flavorful base for the soup.
- Add Potatoes, Broth, and Seasonings: Pour the vegetable broth into the pot with the sautéed onions and garlic. Add the diced potatoes, bay leaf, and dried thyme. Season generously with salt and freshly ground black pepper. Start with about 1 teaspoon of salt and ½ teaspoon of black pepper, and adjust to taste later. The bay leaf and thyme will infuse the soup with aromatic depth as it simmers.
- Simmer Until Potatoes are Tender: Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the potatoes are fork-tender. To check for doneness, insert a fork into a potato cube; it should slide in easily without resistance. The simmering time may vary slightly depending on the size of your potato cubes and the type of potatoes you are using.
- Remove Bay Leaf and Blend (Carefully!): Once the potatoes are tender, remove the bay leaf from the soup and discard it. Now, it’s time to create that creamy texture. You have a few options for blending:
- Immersion Blender: The easiest method is to use an immersion blender (also known as a stick blender) directly in the pot. Carefully blend the soup until it reaches your desired consistency. You can blend it completely smooth for a velvety texture or leave it slightly chunky if you prefer some potato pieces.
- Regular Blender (in Batches): If you don’t have an immersion blender, you can use a regular blender. Important Safety Tip: Never fill a blender more than halfway full with hot soup, as the steam can cause pressure to build up and the lid to pop off. Work in batches, carefully ladle the hot soup into the blender, secure the lid tightly, and vent the lid slightly (remove the center cap or crack the lid open slightly with a towel placed over it) to allow steam to escape. Blend until smooth, and repeat with the remaining soup.
- Potato Masher (for Chunky Soup): For a chunkier soup with a creamier base, you can use a potato masher to partially mash some of the potatoes directly in the pot. This will release starch and thicken the soup without making it completely smooth.
- Stir in Milk and Cream Cheese: After blending the soup, return the pot to low heat (if using a regular blender, pour the blended soup back into the pot). Stir in the milk (or almond milk) and softened light cream cheese. Stir continuously until the cream cheese is fully melted and incorporated into the soup, creating a smooth and creamy texture. Heat through gently; do not boil after adding the dairy or dairy alternative.
- Season to Taste and Serve: Taste the soup and adjust the seasoning as needed. Add more salt and pepper if desired. You can also add a squeeze of lemon juice for brightness, or a pinch of red pepper flakes for a touch of heat. Once seasoned to your liking, ladle the Light Potato Soup into bowls and serve hot. Garnish with your favorite toppings (see “How to Serve” section below).
Nutrition
- Serving Size: one normal portion
- Calories: 200-250
- Fat: 8-10 grams
- Carbohydrates: 30-35 grams
- Fiber: 2-4 grams
- Protein: 5-7 grams