How to make the best easy vegetables loaded creamy potato soup

Let's serve some creamy yummy potato soup loaded with lots of colorful vegetables in this cool weather! This ultimate easy healthy potato soup cooked on stovetop calls for lighter ingredients and satisfies your taste buds. Grab your spoon and dig into rich, smooth, warm potato soup with a hint of parsley and lime aroma.

When the weather gets cold, I crave soups of all kinds. So, soup is constantly cooking in my kitchen during the fall and winter seasons. Likewise, cool weather during the spring season calls for nothing but a bowl of hot homemade hearty, healthy potato soup to keep you warm and full for the day.

When making a soup, other than keeping the soup base ingredients like broths or stocks, grains, or starchy vegetables to thicken up the soup, you can use any types of vegetables, proteins, legumes, nuts, fats, dairy products, spices, and herbs in the soup. And guess what, you can even make soup with fruits!

To make this potato soup recipe lighter and healthy without sacrificing the taste, I used yogurt and some cheddar cheese instead of cream and a lot of fresh and frozen vegetables.

For more simple healthy soup recipe check out Broccoli cheddar soup recipe post.

Jump to:

• Tips
• Stovetop homemade chicken broth
• Substitutes
• How to make it vegan
• How to boost the flavor of it
• Ingredients
• Instructions
• Notes
• Pin it for later
• Recipe

Tips

• Cut potatoes small to incorporate better with smaller cut mixed vegetables.
• Use fresh vegetables if possible. However, frozen small cut vegetables work fine.
• Sauté onion boosts the soup flavor. This is an extra step but worth the effort.
• Make a double batch of the soup and save some for another day.
• No need to add flour to thicken up the soup. Potatoes have lots of starch, and soup will thicken up while cooling down.
• Make your homemade chicken broth for this soup recipe.

Stovetop homemade chicken broth

I made homemade chicken broth for this recipe by using the leftover bones of a 3 lb whole chicken.

1. Add entire chicken bones to a larger pot with enough water to cover the bones.
2. Next, add three tablespoons of vinegar, three cloves of garlic, and one small chopped onion.
3. Bring it to a boil, let it simmer on low heat for a minimum of 12 hours.
4. Then, drain the broth and use it in this potato soup recipe.

Substitutes

• Substitute yellow potatoes with another type of starchy potatoes such as russet and sweet potatoes.
• You can leave vegetables out if you like. Or use another type of vegetables. For example, mushrooms, cauliflower, kale, and spinach are great examples.
• Substitute cheddar cheese with cream cheese or heavy cream for a creamier result.
• Substitute whole milk yogurt with sour cream or milk kefir.
• To boost the protein in potato soup, you can add cooked chicken or cooked chickpeas, beans, or even eggs.
• Bake the soup in the oven instead of the stovetop.
• Onion and garlic powder will work fine too.
• Substitute chicken broth with beef broth or vegetable broth. Stocks will work fine too.
• Use avocado oil or olive oil instead of butter.
• Garnish the soup with other herbs such as cilantro, chives, oregano, mint, dill, rosemary,...
• Feel free to use a dash of your favorite spices; cumin, ginger, cayenne pepper, turmeric …

How to make it vegan

• Make this potato soup vegan by substituting butter with avocado or olive oil.
• Substitute cheese and yogurt with creamy nuts butter like cashews, macadamias, or pine nuts butter.
• Substitute chicken broth with vegetable broth.

How to boost the flavor of it

• Sauté onion with butter.
• Cook potatoes in the soup with chicken broth and not separately with water.
• Season the soup with salt and pepper generously.
• Spices and herbs are an easy way to boost the flavor of a dish without increasing calories and fat.
• Add spices like cumin, ginger, cayenne pepper, turmeric...
• Use herbs like cilantro, chives, oregano, mint, dill, rosemary...
• Add fresh lime or lemon juice to lighten up the soup.

Ingredients

You will need:

• 1.5 lb small yellow potatoes
• 12 ounces of mixed small cut frozen vegetables (carrots, green beans, peas, corn)
• One medium onion
• 4 cloves of garlic
• Four cups of chicken broth
• Four ounces of cheddar cheese
• One cup whole milk yogurt
• 3 tablespoons butter
• Salt and pepper as needed
• Parsley, lime, and yogurt for garnish

Instructions

1. First, chop the onion and sauté onion with butter until soft and brown.
2. Then, cut potatoes into small pieces. No need to peel them.
3. Next, transfer all the ingredients into a pot.
4. Add chicken broth to the rest of the ingredients in the pot and mix them well, so there is no clump.
5. Season it with salt and pepper to taste.
6. Take the pot to the stovetop and bring it to boil.
7. Next, put the lid on and let the soup simmer on low heat for 45 minutes until potatoes and vegetables are cooked and soft.
8. At this point, taste the soup and adjust for seasoning.
9. Then, take half of the soup out and blend it with an immersion blender. Then add it back into soup.
10. Garnish it with parsley, lime, and yogurt.
11. ENJOY!

Notes

• Soups, in general, thickens up as cool, especially this soup with lots of potato starch, so there is no need to add flour to it.
• The cheese will melt nicely, so there is no need to shred it.
• I used an 8-quart pot to cook the soup.

What did you substitute? How did your family and kids like it? Let me know in the comment below your favorite combination.

For more simple healthy soup recipe check out Broccoli cheddar soup recipe post.

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