Creamy Potato Soup With Greek Yogurt (No Cream Needed)
Servings: people
This creamy potato soup with Greek yogurt is smooth, cozy, and satisfying. Delicious comfort food made lighter, protein-rich, and easy enough for any weeknight.
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
Substitutions
- 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.
