Q1: What is the absolute, number one secret to a creamy potato soup without using any heavy cream?

The secret is to use a high-starch potato , like a Russet, and to blend it well . The starches in the Russet potato naturally break down as they cook, which is the key that thickens the broth into a beautiful, creamy consistency. This recipe also uses the brilliant, healthy hack of adding Greek yogurt for an extra layer of richness and a pleasant, tangy flavor.

Q2: How do I keep my yogurt-based soup from curdling or separating?

The key is to temper your yogurt . By whisking your cold yogurt with a small amount of a warm liquid (like the water or the broth in this recipe) before you add it to the hot pot, you are gently and slowly raising its temperature. This prevents the yogurt from getting "shocked" by the hot liquid, which is the secret that will keep your soup beautifully smooth and creamy.

Q3: Can I make this soup ahead of time and freeze it?

Yes, this is a perfect freezer meal! This soup freezes and reheats beautifully. It is a fantastic recipe to double so you can have a quick and healthy meal ready to go in your freezer at all times.

Q4: Can I make this recipe vegan?

Yes! To make this recipe completely vegan, simply be sure to substitute the Greek yogurt with your favorite brand of a plain, unsweetened, dairy-free yogurt substitute (like a cashew or an oat-based yogurt), and be sure to use vegetable broth .

Q5: What are the best kind of potatoes to use for a creamy, blended soup?

For the absolute fluffiest, creamiest, and most naturally thick soup, a high-starch potato like a Russet potato is the number one choice. A more buttery and naturally creamy Yukon Gold potato is also a wonderful option. It is best to avoid waxy potatoes, like red potatoes, as they will not break down as well and can sometimes result in a slightly gluey texture when blended.

Creamy Potato Soup (Quick, Easy & Healthy!)

An easy and healthy recipe for a creamy potato soup. This simple, one-pot dish starts with sautéed onions, which are then simmered with peeled and cubed russet potatoes in vegetable broth until very tender. The soup gets its creamy texture from a healthy addition of plain Greek yogurt instead of heavy cream. The entire soup is then pureed with an immersion blender until velvety smooth and can be served with a variety of toppings.

Author: Evelyn

Ingredients

1 Tablespoon olive oil
1 medium yellow onion, diced
2 1/2 pounds russet potatoes, peeled and cubed
5-6 cups vegetable broth, divided
3/4 cup plain Greek yogurt
Salt and pepper to taste
Optional Garnishes:
Shredded cheddar cheese
Fresh parsley
Bacon bits

Instructions

In a Dutch oven or large stock pot, heat the olive oil and sauté the diced onion for about 5 minutes over medium heat until soft.
Add the peeled and cubed potatoes to the pot, followed by 4 cups of the vegetable broth.
Bring the soup to a simmer and cook over medium-low heat for about 20 minutes, or until the potatoes are fork-tender.
In a small bowl, whisk together the Greek yogurt and 1/4 cup of warm water to thin it slightly. Slowly pour this mixture into the pot and stir.
Use an immersion blender to blend the soup directly in the pot until it is completely smooth. Alternatively, transfer the soup in batches to a regular blender and puree.
Once blended, whisk in an additional 1-2 cups of vegetable broth to thin the soup to your desired consistency.
Season with salt and pepper to taste.
Serve warm, with optional garnishes like cheddar cheese, fresh parsley, or bacon bits.

Notes

The recipe title ‘Four Ingredient Potato Soup’ is a simplification; the actual recipe requires a few more key ingredients for flavor and texture.
Using plain Greek yogurt is a healthy way to achieve a creamy texture without the fat of heavy cream. Tempering it with warm water helps prevent it from curdling when added to the hot soup.
An immersion blender is the easiest tool for pureeing the soup, but a countertop blender will also work if done carefully in batches.

Find it online: https://cookupjoy.com/potato-soup/