Old Fashioned Potato Soup Without Milk

This lightened upwardly version of potato soup is one creamy, delicious bowl of comfort nutrient that won't leave yous feeling guilty.

Fabricated from scratch and flavored with yellowish onions sautéed in butter, my tasty murphy soup recipe only takes 30 minutes start to finish !

It actually is possible to make delicious, thick and creamy irish potato soup with less cream!

Most potato soup recipes call for using whole milk or heavy cream which contribute to more calories. My version simply uses one cup of milk, yet it'south withal flavorful and creamy without a ton of calories.

To compare, this lightened upwards potato soup is only 192 calories per basin while loaded potato soup averages 335 calories per serving. What's even amend? It tastes delicious! Go catch a spoon!

Old-Fashioned Potato Soup: behind the recipe

If you're like me, you probably take addicted memories of your grandma'south potato soup. Laden with plenty of butter and cream, potato soup was equally comforting AND filling on common cold, snowy days.

Consuming all those calories to caput out to play in the snowfall was only fine, but now not and then much. The trouble is I don't burn calories at the aforementioned rate as I did back then! That's why I fix out to trim a few calories and make my potato soup recipe a little healthier.

Key ingredients and substitutions

• Potatoes — I prefer Yukon Golden potatoes for soup because their texture is naturally creamy, however yous may use any other white potato in this recipe.
• Butter — Yes, I use butter for flavor, only less of it!
• Onion — Every savory dish starts with onion! Feel free to use frozen chopped onions to save time if you lot similar.
• Chicken goop — Instead of all milk, use chicken broth for about of the liquid to trim calories without sacrificing flavour.

How to make potato soup from scratch

STEP i | Saute onions

• Showtime past melting butter and olive oil over medium heat in either a soup pot or a large Dutch oven.
• Melt diced yellow onions until tender and so stir in chopped garlic and fresh thyme leave and cook some other minute or and so until the mixture is fragrant. This starts edifice a base of delicious flavor for the soup.

STEP 3 | Cook the potatoes

• Cascade in the chicken broth and add the potatoes and bring it all to a boil, cooking for about 10 minutes. Y'all want to cook the potatoes until they are fork-tender so that they will mash up easily.
• Reduce the heat to a low simmer and use a tater masher or an immersion blender to cream up the potatoes, leaving some small chunks.

tip

• I like to prep potatoes ahead of fourth dimension and permit them soak in water in the refrigerator until I'thou ready to put this soup together. Sometimes, I'll even peel and dice potatoes the day earlier. The potatoes volition not plow brown every bit long as they are completely covered with h2o and refrigerated. When ready to cook, bleed off the starchy h2o and requite them a quick rinse.

STEP 3 | Thicken the soup & serve

• Whisk a tablespoon of cornstarch into a cup of 2% milk and pour it into the simmering soup. Melt for another few minutes until the soup becomes thick and creamy.
• At this point, season the soup with salt and pepper to taste. To serve, garnish with more than fresh thyme leaves and freshly cracked black pepper.

"Delicious and like shooting fish in a barrel. This recipe is a keeper."
—Joanne

Lighten information technology upward!

Grandma'southward recipe included a whole stick of butter and a mixture of whole milk and cream. Yes, it was delicious, but information technology was rich and heavy in calories, too. Here'south how I trim calories and make my potato soup recipe a little healthier:

• Use a mixture of butter and extra-virgin olive oil for the fat (only ii tablespoons each).
• Peel and cut the potatoes and permit them soak in cool water to remove some of the starch. This helps eliminate a few carbs.
• Bleed and rinse the potatoes, then melt them in depression-sodium chicken broth to add together flavour.
• Only use i loving cup of two% milk.

Frequently asked questions

What kind of potatoes are best to apply in soup?

Yukon Golden are the potatoes I prefer for this recipe considering of their waxy, creamy texture. Idaho potatoes are also a practiced option for plain spud soup with their neutral potato flavor and fluffy texture.

What's the all-time way to thicken this soup?

Traditional potato soup recipes utilise whole milk, enriched evaporated milk, or heavy cream to thicken the soup. This lightened upward version is thickened by whisking a tablespoon of cornstarch into a cup of milk, and so calculation it to the simmering pot of soup. Keep cooking another v minutes or until the soup is thick and creamy.

Serving suggestions

This soup is succulent served with a piece of crusty bread for soaking upwards all the yummy potato goop.

You can also serve Old-Fashioned Potato Soup topped with a dollop of light sour foam, bacon crumbles, and shredded cheddar cheese for a lighter version of baked spud soup.

More Winter soup recipes

• Creamy Craven Florentine Soup
• Pork Meatball and Wild Rice Soup
• Skinny Taco Soup
• Easy-Cheesy Chicken Enchilada Soup
• Italian Tater Broccoli Soup
• 30-Infinitesimal Bulky Vegetable Soup

Delight share!

Your shares are how this site grows and I appreciate each 1. Exercise you know someone who would enjoy this recipe? I'd love information technology if you lot would share it on Facebook or on your favorite Pinterest lath!

Best Potato Soup

Made from scratch and flavored with fresh thyme and yellowish onions sautéed in butter, this like shooting fish in a barrel tater soup recipe merely takes xxx minutes start to finish!

Servings viii servings

Form Soups & Stews

Cuisine American

Keyword comfort food, soup, vegetarian, Yukon gold potatoes

Prep Time 10 minutes

Cook Time xx minutes

Total Time thirty minutes

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• i loving cup onion chopped
• 1 garlic clove chopped
• one teaspoon fresh thyme leaves
• two-1/2 lbs. peeled and diced Yukon Gold potatoes nigh 5 cups
• iv cups chicken broth
• i cup milk
• i tablespoon cornstarch
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• fresh thyme leaves for garnish

• Cook 2 tablespoons butter with 2 tablespoons olive oil over medium oestrus in a large Dutch oven or soup pot until the butter is foamy.

• Add diced onions and cook for about 5 minutes, until tender and translucent. Stir in the chopped garlic and fresh thyme leaves and cook until fragrant, most 1 infinitesimal.

• Add the craven goop and diced potatoes to the pot. Subsequently the mixture begins to eddy, melt for x minutes or until the potatoes are fork-tender.

• Decline the heat and employ a tater masher to coarsely mash the potatoes, leaving some bigger chunks.

• Whisk one tablespoon cornstarch into the cup of milk with a fork, then add it to the pot of soup. Go along cooking for about five minutes, or until the soup is thickened and flossy. Season with salt and pepper, to taste.

• Serve with more fresh thyme, if desired.

• Yukon Gold are the potatoes I prefer for this recipe considering they have a flossy texture when they are cooked. However, this recipe volition too work with other varieties of potatoes.
• Serve this potato soup topped with a dollop of light sour cream, bacon crumbles and cheese for a lighter version of baked potato soup.

Serving: 1 thou | Calories: 192 kcal | Carbohydrates: 28 yard | Protein: 5 chiliad | Fatty: vii thousand | Saturated Fat: 3 m | Polyunsaturated Fat: 4 g | Cholesterol: xiii mg | Sodium: 754 mg | Fiber: 3 one thousand | Sugar: 3 g

About Sheila Thigpen

Recipe Developer, Nutrient Photographer, Food Writer

Sheila Thigpen is the publisher of Life, Dearest, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The v-Ingredient Fresh and Piece of cake Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her hubby live near the cute Smoky Mountains and accept a precious petty granddaughter who has stolen their hearts. Equally an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY'S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more than.

Share this post