Healthy Potato Soup is total comfort food! Paleo, Whole30 + vegan, this easy creamy potato soup can be made on the stove, in the slow cooker or instant pot.
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Click here to read my policy and more about affiliate links.
Healthy Potato Soup. I mean.. do we really need to say more?
This soup is a DREAM come true. All the flavor of regular loaded baked potato soup with WAY better ingredients, and about 1/4 the calories/fat you’d normally find in it!
This potato soup is also dairy free, gluten free, paleo, Whole30 friendly and vegan (even though it’s shown here with bacon!)
This creamy potato soup is easily customized for any diet – and I’ve listed ALL the substitutions below for you. If you love a giant bowl of potato soup – get ready for the healthier, easier version you’re going to love!
Ingredients for creamy potato soup:
This creamy potato soup is made with very simple ingredients. You’ll need: olive oil, onions, carrots, celery, potatoes, vegetable broth, garlic powder, fresh rosemary, salt + pepper and coconut milk. For ingredient substitutions, see below.
How to make healthy potato soup:
You can make this delicious potato soup in your instant pot, slow cooker or on the stovetop. Here’s how to make it in the instant pot:
First, sauté your veggies until soft. Scrape all veggies off the bottom of the pressure cooker to avoid getting a burn error. Stir in potatoes.
Add broth + stir. Set your instant pot to pressure cook for 10 minutes.
When done cooking – blend with immersion blender or regular blender.
How to make slow cooker potato soup:
You can also make this recipe in the slow cooker or on the stove top. Image 1 shows the soup in the crockpot before cooking. Image 2 shows the potato soup on the stovetop after it has cooked, but before it’s blended. Image 3 shows the potato soup in the blender.
P.S. – If you love crockpot recipes, check out these 45 Healthy Crockpot Recipes!
Which potatoes are best for soup?
You can use any potato for potato soup. Red, baby, russet, and yellow will all work. I like to make this soup with red potatoes or russet potatoes. Russet potatoes have the highest starch content in potatoes, which makes them thicken up considerably. If you love a thick, hearty bowl of potato soup – russets are your best bet.
If you prefer a creamier, lighter texture potato soup – yukon gold or red potatoes are probably a better option
How to store potato soup:
Can potato soup be frozen? Yes it can! Store your potato soup in an airtight containers. When you’re ready to eat, defrost the night before by leaving this in the fridge, or take out of the refrigerator and defrost over the stove/in the microwave. Separation is normal and ok!
Can potato soup be canned? I have not tried canning this soup. I’d check out this post and do your own research on whether canning this soup is safe.
How long does this healthy potato soup last? This soup will last for up to 5 days in the refrigerator.
Toppings for Potato soup:
There really is no wrong way for how to serve this potato soup. We love it with a loaf of crusty bread, or with a side of some veggies and chicken for a more balanced meal.
Here are some of our favorite healthy potato soup toppings:
- Bacon
- Chives
- Cheddar Cheese (skip if paleo/Whole30)
- Sour Cream (skip if paleo/Whole30)
- Cracked Black Pepper
- Crackers
Substitutions for this potato soup recipe:
There are MANY substitutions for this recipe which is what we like about it. It’s easily adaptable to your own diet/needs.
- Milk: You can use any milk you’d like in this recipe. Canned coconut milk is higher in fat, which mimics the taste/texture of heavy cream which is typically used in potato soup. The coconut milk does not taste like coconut, but if you’re worried about that or you don’t have it on hand you can use almond milk, light coconut milk, skim milk, whole milk, or even heavy cream will work in this recipe.
- Weight Watchers: The points in this recipe were calculated with the substitution of skim milk, not canned coconut milk. If you’re doing WW, do not use canned coconut milk in this recipe. If you use canned coconut milk it will be an additional 6SP per serving.
- Potatoes – You can use any potatoes in this recipe, red, baby, russet, and yellow will all work.
- Peeling potatoes – You don’t have to peel the potatoes in this recipe. I prefer them without the skins, but if you prefer them with the skins on – keep them on!
- Veggies– Feel free to add or omit more onions, celery or carrots to this recipe. Cauliflower would also be a great addition!
- Blender – You can use an immersion blender, regular blender, or food processor to make this potato soup creamy.
- To make soup chunkier – To make this soup chunkier, I recommend only pureeing some of it. You can mash some of the potatoes directly in the pot, and puree the rest. Stir the puree in with the chunks.
- Herbs – If you don’t have fresh rosemary you can use 1/4 teaspoon dried rosemary. If you don’t like rosemary, you can also use thyme or parsley.
We hope you love this healthy baked potato soup as much as we do. It’s truly the ultimate comfort food, no matter how you enjoy it! Get creative and make sure to tag us and share the recipe if you try it!
Other healthy soup recipes:
- Paleo Butternut Squash Soup
- Leftover Turkey Soup
- Whole30 Italian Wedding Soup
- Lemon Chicken Soup
- Healthy Beef Barley Soup
- Healthy Paleo Chicken Soup
Healthy Potato Soup
Ingredients
- 2 tablespoons olive oil
- 1 cup onions diced
- 1 cup carrots diced
- ½ cup celery diced
- 4 cups potatoes peeled and chopped into 1 inch pieces (about 1 lb or 5-6 medium sized potatoes)
- 4 cups vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon fresh rosemary chopped finely
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 15 oz can unsweetened coconut milk
Instructions
Instant Pot Directions:
- Set the Instant Pot to sauté mode for 15 minutes. Heat olive oil. While oil is heating, chop veggies.
- Sauté onions, carrots, and celery until onions are translucent. Turn off sauté mode. Make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will get a burn notice during cooking.
- Pour in remaining ingredients, except coconut milk.
- Set the Instant Pot to sealing, pressure cook for 10 minutes on high pressure. It will take about 10 minutes for the pot to come to pressure before it starts to count down.
- Manually release pressure when timer goes off.
- Stir in coconut milk. Use an immersion blender or regular blender to make the soup smooth. Serve with your favorite toppings like bacon, chives or cheese.
Crockpot Directions:
- In a sauté pan, heat olive oil. While oil is heating, chop veggies.
- Sauté onions, carrots, and celery until onions are translucent, about 10 minutes. (This step is optional, but adds flavor)
- Add all ingredients into the crockpot, except coconut milk.
- Set the crockpot to cook for 6 hours on high, or 8 hours on low.
- Once cooked, stir in coconut milk. Use an immersion blender or regular blender to make the soup smooth. Serve with your favorite toppings like bacon, chives or cheese.
Stove Top Directions:
- In a large pot, heat olive oil. While oil is heating, chop veggies.
- Sauté onions, carrots, and celery until onions are translucent, about 10 minutes
- Add all remaining ingredients, except coconut milk.
- Bring the soup to a boil. Allow it to boil for 30 minutes, or until your potatoes are fork tender.
- Once cooked, stir in coconut milk. Use an immersion blender or regular blender to make the soup smooth. Serve with your favorite toppings like bacon, chives or cheese.
Notes
- Milk: You can use any milk you'd like in this recipe. Canned coconut milk is higher in fat, which mimics the taste/texture of heavy cream which is typically used in potato soup. The coconut milk does not taste like coconut, but if you're worried about that or you don't have it on hand you can use almond milk, light coconut milk, skim milk, whole milk, or even heavy cream will work in this recipe.
- Weight Watchers: The points in this recipe were calculated with the substitution of skim milk, not canned coconut milk. If you're doing WW, do not use canned coconut milk in this recipe. If you use canned coconut milk it will be an additional 6SP per serving.
- Potatoes - You can use any potatoes in this recipe, red, baby, russet, and yellow will all work.
- Peeling potatoes - You don't have to peel the potatoes in this recipe. I prefer them without the skins, but if you prefer them with the skins on - keep them on!
- Veggies- Feel free to add or omit more onions, celery or carrots to this recipe. Cauliflower would also be a great addition!
- Blender - You can use an immersion blender, regular blender, or food processor to make this potato soup creamy.
- To make soup chunkier - To make this soup chunkier, I recommend only pureeing some of it. You can mash some of the potatoes directly in the pot, and puree the rest. Stir the puree in with the chunks.
- Herbs - If you don't have fresh rosemary you can use 1/4 teaspoon dried rosemary. If you don't like rosemary, you can also use thyme or parsley.
Patty Tomerlin
I made this in the crock pot and it was easy and very delicious!! I like that you can substitute different ingredients if you want. I do not normally make soups, so I was happy that I was able to make this and it will be a repeat for sure!
The Clean Eating Couple
So glad you liked it, Patty! It’s a super versatile and easy soup!
Madison
I can’t even tell you how many people have told me how much they love this soup!! I love that it is dairy free, but still super creamy! It’s SO easy to make. We’ll be having this basically once a week while it’s cold!
The Clean Eating Couple
So glad you like it 😉 Thanks for the help developing this awesome recipe!!