Soups
Creamy Potato Soup
Prep
15 minutes
Cook
40 minutes
Yield
4
This creamy potato soup has a Greek flare to it with the oregano, lemon and feta topping. It's also packed with protein from the nutritional yeast and lentils.
This creamy potato soup is a Maria spin on a classic recipe. It’s made with simple, nourishing ingredients that’ll warm you up from the inside out on a cold winter day. If you’ve been following me, you know that I’m Greek and because of that I’m inspired by the Greek cuisine in all the food I make, including this creamy potato soup which I’ve added a Greek-style, oregano, lemon, and feta topping. I told you there is a Maria twist ;)!
❤️ Why You’ll Love Creamy Potato Soup
- Easy: This recipe is made with simple, nourishing ingredients and will be ready in under an hour
- Comforting: I love a good bowl of hot soup on a cold winter day to warm me up. It’s so comforting!
- Delicious: With the Greek-style topping on top of the creamy potato soup, this will be a bowl of soup you can never get sick of
🍲 Ingredients
Nutritional Yeast: This recipe is made with the nourishing benefits of nutritional yeast flakes from Bob’s Red Mill. This should be a go-to in your pantry, especially if you are vegan or vegetarian because it’s rich in B-12 vitamins and protein. Plus you can easily throw it in any recipe. It adds a yummy, cheesy flavor.
Green Lentils: Another secret ingredient in this creamy potato soup is the French Green Lentils from Bob’s Red Mill. These add a pleasant, peppery flavor and a boost of protein. They’re so good and easy to cook with because there is no pre-soaking needed.
👩🍳 How to Make Creamy Potato Soup
- Add butter to a soup pot and turn to medium heat.
- Once the butter is melted, add minced garlic and diced onions. Cook for about 3-5 minutes until softened. Stir in flour and stir to create a paste.
- Reduce heat to medium-low and gradually pour in milk while constantly whisking; this will be somewhat thick but keep whisking to get a smooth consistency until all the milk is incorporated.
- Whisk in dried oregano, salt, and ground pepper.
- Stir in chopped potatoes and lentils. Then stir in nutritional yeast to combine.
- Add in vegetable stock paste and 5 cups of water, stirring fully to combine all ingredients. Turn back up to medium or medium-high heat to bring to a simmer. Once simmering, turn to medium-low heat and keep at a simmer.
- Simmer for 20-25 minutes until potatoes and lentils are tender. If the soup is thickening too much and the potatoes and lentils aren’t quite cooked yet, add 1-2 cups more water and continue cooking.
- Once potatoes and lentils are just tender, stir in the diced tomatoes and cook for 5 more minutes to meld the flavors. Finally, add in the zucchini and cook for 2 minutes.
- Taste and adjust seasonings with more dried oregano, salt, and pepper if needed.
- Serve topped with crumbled feta cheese, fresh oregano leaves, and a slice of lemon.
🪄 Tips and Tricks
- Vegetable Broth: If you want to use vegetable broth instead, just omit the vegetable stock paste and water, then use 5 cups of vegetable broth.
- Want to serve it with something crispy? Try making a crispy baguette. Preheat the oven to 400F. Using a bread knife, slice the baguette into 1-inch thick slices. Brush the baguette slices with olive oil on one side and place in a single layer on a baking sheet. Toast for 10 minutes total, flipping halfway through. Set aside.
🗒 Variations
There are so many spins on creamy potato soup you can take. The options are seriously endless. Here are some of the variations I’ve made:
- Curry Potato Soup
- Roasted Potato Soup with Apple and Cheddar
- Potato and Kale Soup
- Potato and Leek Soup
🗒 Best served with
👝 How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze leftovers once they’ve cooled down, in an airtight container for up to 4 months.
🤔 Common Questions
Nope! There is no need for this as long as the soup recipe has enough time for the potatoes to cook in with the other ingredients.
Most creamy soups require you to add dairy of some sort into it. If you’re finding your soup is too thin adding milk, add in cream instead, or whole milk.
Creamy Potato Soup
Ingredients
- 2 tbsp butter
- 2 garlic cloves, minced
- 1 small yellow onion, diced
- 2 tbsp Bob's Red Mill All Purpose Flour
- 1 1/2 cups milk
- 1 1/2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp ground pepper
- 1/4 cup Bob's Red Mill Nutritional Yeast
- 2 medium yellow potatoes, chopped into half-inch cubes
- 1 cup Bob's Red Mill Green Lentils
- 2 tbsp vegetable stock paste
- 5 cups water
- 14 oz can diced tomatoes
- 1 cup chopped zucchini
- 1/2 cup crumbled feta cheese
- fresh oregano
- lemon slices
Instructions
- Add butter to a soup pot and turn to medium heat.
- Once butter is melted, add minced garlic and diced onions. Cook for about 3-5 minutes until softened. Stir in flour and stir to create a paste.
- Reduce heat to medium low and gradually pour in milk while constantly whisking; this will be somewhat thick but keep whisking to get a smooth consistency until all the milk is incorporated.
- Whisk in dried oregano, salt and ground pepper.
- Stir in chopped potatoes and lentils. Then stir in nutritional yeast to combine.
- Add in vegetable stock paste and 5 cups of water, stirring fully to combine all ingredients. Turn back up to medium or medium-high heat to bring to a simmer. Once simmering, turn to medium-low heat and keep at a simmer.
- Simmer for 20-25 minutes until potatoes and lentils are tender. If soup is thickening too much and the potatoes and lentils aren't quite cooked yet, add 1-2 cups more water and continue cooking.
- Once potatoes and lentils are just tender, stir in the diced tomatoes and cook for 5 more minutes to meld the flavours. Finally add in the zucchini and cook 2 minutes.
- Taste and adjust seasonings with more dried oregano, salt and pepper if needed.
- Serve topped with crumbled feta cheese, fresh oregano leaves and a slice of lemon.
