This hearty and healthy loaded potato soup is SO delicious, especially if you're a potato lover. It has the same flavours of a loaded potato, but in a soup, so you can enjoy a bowl anytime (no need to roast your potatoes for an hour!). Plus this healthy potato soup is completely customizable to suit your needs. It's naturally gluten-free, grain-free, dairy-free and vegan depending on what toppings you add, as the base of the soup is completely vegan. So skip the heavy cream (personally my tummy says thank you) and make this healthier, creamy loaded potato soup.

Be sure to check out the substitutions I provide at the end of this post.

Why You'll Love This Healthy Potato Soup

• Ready in under 30 minutes.
• All the flavours of a loaded potato, but in soup form and ready in half the time.
• Naturally dairy-free, vegan, gluten-free but still creamy.
• Customize the toppings to suit your needs.
• Cost efficient and easy to find ingredients (most of them you probably have in your pantry).
• No waste, use the potato skins as a crispy topper. Sooooo GOOD!

Ingredients

To make the base of this soup, you only need eight ingredients, including salt. Although, the toppings are fun and IMO definitely encouraged. Feel free to make the toppings your own.

• yellow onion
• garlic cloves
• kosher salt
• smoked paprika
• ancho chili powder
• russet potatoes
• chicken broth (low sodium), or use vegetable broth
• plant-based milk (unsweetened, unflavoured)

Which Potatoes to Use for Potato Soup?

I use russet potatoes as they have a higher starch content, resulting in a creamy soup.

You can find substitutions at the end of this post.

How to Make A Healthy Potato Soup

Making this healthy creamy potato soup is seriously so easy and definitely something you can make during the week, or even prep ahead of time.

Heat a large dutch oven over medium heat and add a splash of oil (or broth). Add in the onion and cook until softened, about five to seven minutes, stirring often. Add in the garlic, salt, smoked paprika and ancho chili powder and stir. Cook for 30 seconds, until fragrant.

Toss in the potatoes and stir. Pour in the broth and milk and bring to a boil. Cook until the potatoes are fork tender, about ten minutes.

Remove about half of the soup and pour into a blender. Blend until smooth and creamy and then pour back into the pot. Simmer for ten minutes longer and then serve with the toppings.

How to Make Crispy Potato Skins

Although you don't have to make them, I think they add a lot of texture and flavour to the soup. Plus, this way you're not wasting the skins, and the skins are where many of the nutrients are, so it's a win-win!

Preheat the oven to 400℉.

Be sure to scrub the potatoes well before peeling.

If the potato skins will be sitting for a little bit, place them in a large bowl and cover with water, this will help to keep them looking fresh. Then remove and dry very well with a clean kitchen towel.

Place the potato skins in a bowl and toss with a little extra virgin olive oil and a good pinch of salt and pepper. Transfer to a large baking sheet being sure to space them out.

Bake in the oven for ten minutes, remove and give them a toss and then bake for seven to ten minutes longer, until crispy.

Substitutions

• Dairy: the base of the soup uses a plant-based milk, the toppings included shredded cheese so feel free to use a dairy-free cheddar instead.
• Vegan: use vegetable broth.
• No blender: use an immersion blender to purée some of the soup.
• No potato chunks: purée the whole soup. Personally, I like having some potato chunks remaining.
• No russet potatoes: use a different type of potato, such as red potatoes, Idaho or yukon gold.
• Low-fat potato soup: keep the base the same as directed, and omit the cheddar cheese and bacon topping.

Other Cooking Methods

The great thing about soups is how easy they are to make. You can make this healthy potato soup in one pot as directed in the recipe, in the Instant Pot, or in the crockpot.

Instant Pot

• Sauté the onion in the pressure cooker the same way, add the spices and garlic.
• Add in the potatoes, broth and milk. Close the lid and be sure it's set to sealing. Cook on high pressure for ten minutes and do a quick release.
• Purée half the soup in a blender or by using an immersion blender. Serve and top with your toppings of choice.

Crockpot

• Sauté the onion first, add the spices and garlic. This adds more flavour.
• Add in the potatoes, broth and milk. Cook on low for eight hours or high for six hours.
• Purée half the soup in a blender or by using an immersion blender. Serve and top with your toppings of choice.

Topping Options for a Healthy Potato Soup

Let's face it, when it comes to a loaded potato, the toppings are really where it's at. Feel free to pick and choose which options you'd like to use, but I highly suggest not skipping the crispy potato skins.

• Crispy potato skins
• Chopped bacon (or use a vegan bacon option, such as tempeh bacon)
• Greek yogurt or sour cream
• Cheddar cheese (dairy-free or regular)
• Fresh chives or green onions
• Hot sauce or sliced jalapeño or serrano pepper

Tips

• Blend carefully: be sure to let the soup cool a little before moving to a blender. If blending in a blender, remove the center cover piece and put a clean kitchen towel over the opening. This allows the steam to escape and prevents pressure from building.
• Don't skip the seasoning: this soup will be bland without some seasoning. Use a different mix of seasoning if you prefer such as Italian or Cajun. Personally, the smoked paprika and ancho chili are my faves.
• Make the crispy potato skins: they are SO good as the crispy topper in this healthy potato soup and provide taste and texture.
• Dry the potato skins: to get them super crispy, be sure to pat them very dry before adding oil, salt and pepper.

Which Blender Do I Use?

I've had my Vitamix for 10 years and I'm just as obsessed with it today as I was when I bought it. It's worth the price tag IMO if you use a blender a lot. I love it for making smoothies, soups, sauces and of course these green blender muffins.

This is the Vitamix I own and love.

More Soup Recipes to Try

• Healthy Chicken Tortilla Soup
• Vegan Cauliflower Soup
• Instant Pot Lentil Soup with Italian Sausage & Kale
• Instant Pot Ramen with Crispy Pork

I hope you enjoy this easy, 30 minute skinny potato soup!

If you make this healthy loaded potato soup please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!

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