This creamy potato soup with Greek yogurt is rich and comforting yet lighter than traditional versions, giving you all the flavor without the heavy cream.
For more easy soup recipes, check out our creamy red lentil soup, Mediterranean chickpea soup, tomato lentil soup, Greek lemon and chicken soup (avgolemono).
Wholesome Flavor Meets Everyday Simplicity
Louise and I love making soups that feel cozy but still fit into a balanced Mediterranean-style eating pattern. 🥔
This creamy potato soup with Greek yogurt is our go-to when we want something warm, filling, and satisfying without being heavy. By swapping cream for Greek yogurt, you get a protein-rich soup recipe that’s naturally lighter.
It’s an easy fall soup recipe you can whip up on a weeknight, with simple pantry ingredients and lots of flavor. 🍲
Perfect for when you’re craving comfort food recipes that feel nourishing and wholesome, while still being creamy, smooth, and delicious. 🌿
Nico Pallotta
Ingredients
For quantities, see recipe card at the bottom of the page.
- Extra virgin olive oil: Adds depth and richness to the base. Substitute with butter for a more indulgent flavor or avocado oil for a lighter option.
- Leeks: Their gentle sweetness makes the soup smooth and mellow. Substitute with shallots or just use more onion if leeks aren’t available.
- White onion: Builds savory flavor. Yellow onion or even a couple of scallions can stand in as substitutes.
- Potatoes: The heart of this light potato soup. Yukon golds make it creamy, but russets or even sweet potatoes give a slightly different character.
- Chicken broth: We usually dissolve bouillon powder in hot water—groceries stay lighter, and one tub lasts weeks. Vegetable broth works too if you prefer a lighter base.
- Thyme: Brings earthy notes. Rosemary, sage, or Italian seasoning are good alternatives if you don’t have thyme.
- Salt and black pepper: Simple seasoning that brings everything together. Smoked salt or white pepper can add a fun twist.
- Greek yogurt: Creates creaminess without cream. Low-fat Greek yogurt or Icelandic Skyr make this an even more protein-rich soup recipe. Sour cream or mascarpone can also be used for a more indulgent bowl.
- Chives: A bright, fresh garnish. Parsley, dill, or green onions work just as well depending on what you have.
How to Make Creamy Potato Soup With Greek Yogurt
Soften the Leeks and Onion
Rinse the leeks well, slice them thin, and chop the onion. If you’re short on time, pre-washed and pre-chopped leeks from the store work perfectly. Warm a splash of olive oil in a large soup pot, then sauté the leeks and onion with a little salt until they turn soft and fragrant—about 5 minutes.
Add Potatoes and Broth
Stir in the diced potatoes along with chicken broth (or water mixed with bouillon powder, which we love for keeping groceries light). Add thyme, salt, and pepper, then let everything simmer gently for 15–20 minutes until the potatoes are fork-tender.
Blend with Greek Yogurt
Remove the pot from the heat, stir in Greek yogurt, and blend until silky smooth. Use an immersion blender for ease, or carefully transfer in batches to a countertop blender. This trick makes it the best creamy potato soup without cream.
Taste and Serve
Check the seasoning and adjust if needed. Serve hot, with extra Greek yogurt swirled on top, fresh chives, and some good bread for dipping. It’s one of our favorite cozy comfort food recipes for chilly nights.
Tips
- Don’t skip the sauté: Taking a few minutes to soften the leeks and onion builds a rich flavorful base for this healthy potato soup recipe.
- Cut potatoes evenly: Dice them into similar sizes so they cook fast and at the same pace and blend smoothly.
- Broth shortcut: We usually make chicken broth (or vegetable broth) by dissolving bouillon powder in hot water—it keeps groceries lighter, and a single tub lasts for weeks. You can find low-sodium and organic brands.
- Blend carefully: An immersion blender is easiest, but if you’re using a countertop blender, let the soup cool a little and blend in batches.
- Greek yogurt at the end: Stir it in after cooking, off the heat, for the creamiest texture.
- Garnish smartly: Fresh herbs, extra yogurt, or even crispy croutons turn this into one of those simple winter soup recipes that feel restaurant-worthy.
- Protein boost: Using low-fat Greek yogurt or Skyr makes this an even more high protein soup recipe.
Frequently Asked Questions
Yes! It keeps well in the fridge for 3–4 days and reheats beautifully, making it one of the best weeknight soup ideas.
Absolutely—just let it cool first, then freeze in airtight containers for up to 3 months. Stir well when reheating to bring back the creamy texture.
Not necessarily. Peeling gives a smoother finish, but leaving the skin on adds extra fiber and rustic charm.
You can, but Greek yogurt (or Skyr) makes it creamier and adds more protein.
Chives are classic, but parsley, dill, crumbled feta, grated parmesan, or even crispy bacon make it a true comfort food recipe.
More Easy Dinner Recipes
- Creamy Marsala butter beans
- One pot orzo with chickpeas and kale
- Curry lentil eggplant soup
- Creamy chicken and spinach (one-skillet)
- One-pot lemon orzo with zucchini
- Butter bean stew with honey marinated feta
- Marry me orzo
- Mushroom orzo
Tried this creamy potato soup recipe? We'd love to hear what you think! Leave a 🌟 star rating and drop a comment below—we read every single one. 💬💛
Recipe
Creamy Potato Soup With Greek Yogurt (No Cream Needed)
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound leeks trimmed and sliced
- 1 large white onion chopped
- 1½ pounds potatoes peeled and diced
- 4 cups chicken broth sub water + bouillon powder or vegetable broth
- ½ teaspoons dried thyme or 3 sprigs fresh thyme
- ¾ teaspoons salt or more to taste + black pepper
- ½ cup Greek yogurt plus more for topping
- 2 tablespoons chives finely chopped or another fresh herb
Instructions
- Soften the Leeks and Onion: Rinse and slice the leeks (you need 1 pound leeks after trimming), then chop the 1 large white onion. Heat 2 tablespoons extra virgin olive oil in a large pot, add the leeks and onion with a pinch of salt, and cook about 5 minutes until soft.
- Add Potatoes and Broth: Stir in 1½ pounds potatoes (peeled and diced) and 4 cups chicken broth.Add ½ teaspoons dried thyme, ¾ teaspoons salt, and pepper. Simmer 15–20 minutes until the potatoes are tender.
- Blend with Greek Yogurt: Take the pot off the heat, stir in ½ cup Greek yogurt, and blend until smooth with an immersion blender (or carefully in a regular blender).
- Taste and Serve: Adjust seasoning to taste. Serve warm with extra yogurt, 2 tablespoons chives, and bread for dipping.
Notes
- Extra virgin olive oil → Butter for richer flavor, or avocado oil for a lighter option.
- Leeks → Shallots or more onion if leeks aren’t available.
- White onion → Yellow onion or a couple of scallions.
- Potatoes → Yukon golds for creaminess, russets for fluffiness, or sweet potatoes for a twist.
- Chicken broth → Bouillon powder dissolved in hot water (our go-to for lighter groceries), or vegetable broth.
- Thyme → Rosemary, sage, or Italian seasoning.
- Salt and black pepper → Smoked salt or white pepper for extra depth.
- Greek yogurt → Low-fat Greek yogurt, Icelandic Skyr (extra protein), sour cream, or mascarpone.
- Chives → Parsley, dill, or green onions.
- Sauté first → Softening leeks and onion builds a rich base.
- Even cuts → Dice potatoes the same size so they cook evenly and blend smooth.
- Broth shortcut → Dissolve bouillon powder in hot water—lighter to carry, lasts weeks, and comes in low-sodium options.
- Blend with care → Use an immersion blender, or let soup cool slightly before blending in batches.
- Yogurt at the end → Add it off the heat for the creamiest finish.
- Garnish game → Herbs, a swirl of yogurt, or croutons make this a simple winter soup recipe that feels fancy.
- Protein boost → Low-fat Greek yogurt or Skyr turn it into an even higher protein soup recipe.
IOANNA says
Light, comfort and full of flavor
Louise Vestergaard says
Fabulous, Ionna, thanks so much for your feedback 🙂