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Creamy Potato Soup

Creamy Potato Soup is easy to make with pantry staples like potatoes, onions, leeks, and oat milk. The soup is so rich, creamy, delicious and filling – a classic comfort food that everyone will love in seconds.

A portion of the Creamy Potato Soup in a small bowl, garnished with fried bacon and chives.

I have to tell you potato and leeks are my favorite combination in a soup. Who’s with me?

Of course these ingredients have to be together in my Creamy Potato Soup.

Best potatoes for soup

Yukon gold are great for an amazing texture in a soup, but red potatoes will work, too.

You can also use potatoes like russet, but know that the result will be more on the starchier side, if you use them.

Ingredients for making the Creamy Potato Soup are assembled on a wooden board.

Why you need to try this Creamy Potato Soup recipe

As always, you get clear recipe instructions with step by step pictures.

It is a true and tried recipe, that once tried you know it is really good.

Leeks and potatoes are truly a satisfying combination, and the result is creamy and filling.

Combined view showing how first leek, onions and garlic are fried before adding the potato cubes.

What you need for this Creamy Potato Soup recipe

  • Potatoes
  • Vegan bacon bites
  • Dairy free butter
  • Garlic

 

  • Onions
  • Leeks
  • Vegan sour cream
  • Oat milk
  • Vegetable broth

Vegetable broth and plant-based milk is added to the pot and the potatoes and vegetables are cooked for about 15 minutes.

How to make Creamy Potato Soup

Heat half of the butter in a large pot. Add the bacon bites and cook them for around 3 minutes, then remove them from your pot.

Next, heat remaining butter and add the diced onions, garlic, and leek. Fry all for 2 minutes. Then add cubed potatoes, milk, broth. Only add so much of the broth that the potatoes are just covered.

Bring to a simmer and cook everything on medium heat until the potatoes are soft. They should be tender after about 15 minutes, but it may depend on your choice of potatoes.

Finally, mix in sour cream and bacon bites, and season with salt and pepper. Heat everything for 2 minutes more and serve the Creamy Potato Soup in bowls.

Showing how at the end, vegan sour cream and fried bacon are mixed into the soup.

Tips and tricks

Leftovers can be stored in the fridge for around 4 days.

If you like, you could add some more veggies like broccoli, cauliflower, carrots, or celery.

For a little kick: use some hot sauce of your liking in the Creamy Potato Soup.

Cornstarch: If you prefer an even thicker soup, you can add cornstarch. Start with 2 tsp starch add 6 tsp of water, and mix well.

Closeup view of a large soup spoon full of the Creamy Potato Soup.

Other great Soup Recipes to try

Collage of two pictures of the Creamy Potato Soup with recipe title text.

Try my Creamy Potato Soup and tag me on Facebook or Instagram with pictures of your remakes.

Enjoy, Florian.

Creamy Potato Soup

Creamy Potato Soup

Yield: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Creamy Potato Soup is easy to make with pantry staples like potatoes, onions, leeks, and oat milk. The soup is so rich, creamy, delicious and filling - a classic comfort food that everyone will love in seconds.

Ingredients

  • 2 lbs potatoes, peeled and cut into cubes
  • 3 oz vegan bacon bites
  • 3 cloves garlic, minced
  • 2 Tbsp dairy free butter
  • 1/2 cup oat milk
  • 7 oz vegan sour cream
  • 1/3 cup onions, chopped
  • 1 leek, chopped
  • 2 cups vegetable broth
  • salt, pepper to taste

Instructions

  1. Heat half of the butter in a large pot. Add the bacon bites and cook them for around 3 minutes, then remove them from your pot.
  2. Next, heat remaining butter and add the diced onions, garlic, and leek. Fry all for 2 minutes. Then add cubed potatoes, milk, broth. Only add so much of the broth that the potatoes are just covered.
  3. Bring to a simmer and cook everything on medium heat until the potatoes are soft. They should be tender after about 15 minutes, but it may depend on your choice of potatoes.
  4. Finally, mix in sour cream and bacon bites, and season with salt and pepper. Heat everything for 2 minutes more and serve in on bowls.
Nutrition Information:
Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 512Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 828mgCarbohydrates: 44gFiber: 3gSugar: 3gProtein: 11g
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