This healthy creamy potato soup with Greek yogurt is cozy, nourishing, and satisfying. Delicious comfort food made lighter, with no cream needed.
For more healthy soup recipes, check out our creamy red lentil soup, Mediterranean chickpea soup, tomato lentil soup, and curry lentil soup.
A Cozy Bowl of Comfort Made Lighter
There’s nothing more comforting than a warm bowl of healthy creamy potato soup with Greek yogurt 🥔. It’s the kind of recipe that gives you all the coziness of traditional creamy soups, but with a lighter, more wholesome twist.
Instead of heavy cream, we use protein-rich Greek yogurt to create that silky, satisfying texture. This makes the soup naturally lower in saturated fat and higher in protein, turning it into a nourishing choice that keeps you full and energized.
Louise and I love making this on chilly evenings, pairing it with crusty bread and a simple salad. It’s quick enough for weeknights, yet feels special enough to share with friends. 🌿
Best of all, this recipe fits beautifully into a Mediterranean-style eating pattern—loaded with vegetables, herbs, and flavors that support a balanced diet ❤️.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Extra virgin olive oil: Adds richness and that classic Mediterranean flavor. Swap with avocado oil or light olive oil for a milder taste.
- Leeks: Sweet and delicate, they give depth to this healthy potato soup. If you’re short on time, many U.S. grocery stores sell pre-chopped, washed leeks. If unavailable, substitute with more onion or even scallions.
- White onion: A sturdy base that balances the soup. Yellow onion works too, or shallots for a slightly sweeter note.
- Yukon Gold potatoes: Naturally creamy and perfect for a vegetarian potato soup. Russet potatoes can be used for a fluffier finish.
- Vegetable broth: Keeps it plant-based and light. We usually use vegetable bouillon powder dissolved in water—it makes groceries lighter, and a small tub lasts for weeks. You can also substitute chicken broth or mushroom broth for a different flavor.
- Dried thyme: Earthy and warming, great in comfort food without cream. Oregano or Italian seasoning are good substitutes if you don’t have thyme.
- Greek yogurt: The secret to creamy potato soup with higher protein and without heavy cream. For alternatives, use skyr, non-dairy yogurt, low-fat Greek yogurt, or even half & half.
- Chives: A fresh garnish that brightens each bowl. You can substitute green onions, parsley, or fresh dill for a twist.
How to Make Creamy Potato Soup Healthier
Step 1 – Prep the Leeks and Onion
Trim off the roots and dark green tops from the leeks. Slice them in half lengthwise and rinse well under running water to remove any dirt between the layers. Thinly slice the clean leeks and the white onion. To save time, you can also buy pre-chopped, washed leeks.
Heat the olive oil in a large pot, then sauté the leeks and onion with a pinch of salt for about 5 minutes, stirring often, until they turn soft and fragrant.
Step 2 – Cook the Potatoes
Add the peeled and chopped potatoes, vegetable broth, thyme, salt, and black pepper. Bring to a simmer and cook gently for 15 to 20 minutes, or until the potatoes are fork-tender. This creates the hearty base for your low-fat potato soup.
Step 3 – Blend with Greek Yogurt
Turn off the heat and stir in the Greek yogurt. Blend everything together with an immersion blender (or in batches in a standing blender) until creamy. This is what makes it a silky, nourishing Greek yogurt potato soup.
Step 4 – Garnish and Serve
Taste and adjust seasoning. Most likely you’ll want a pinch more salt. Ladle into bowls and top with a spoonful of Greek yogurt, cracked black pepper, and fresh chives or any herbs you like. Pair with a slice of crusty bread to make it a filling, cozy dinner.
Tips
- Use pre-chopped leeks: Many U.S. grocery stores sell leeks already washed and sliced, which saves time in the kitchen.
- Sauté slowly: Let the leeks and onion cook gently until soft – this builds the flavor foundation for your soup.
- Boost flavor with bouillon: We usually use vegetable bouillon powder dissolved in water instead of packaged broth – it makes groceries lighter, and a small tub lasts for weeks. The same trick works with chicken bouillon too.
- Blend to your preference: Go fully smooth for a classic creamy feel, or leave some chunks for a rustic touch.
- Don’t skip the yogurt: Adding it at the end creates the signature silky texture of this Greek yogurt potato soup.
- Season in layers: Taste after blending – potatoes absorb salt, so you’ll likely need an extra pinch.
- Garnish generously: Fresh chives, parsley, or dill not only add brightness but also turn this into a vegetarian potato soup worth serving to guests.
Frequently Asked Questions
Yes! This healthy creamy potato soup keeps well in the fridge for 3 days. Reheat gently on the stove, adding a splash of broth if it thickens.
You can, but the texture may change slightly after thawing. For best results, freeze before adding the yogurt, then stir it in after reheating for a silky finish.
Yukon Golds are our top choice because they naturally make the soup smooth and rich. Russets also work, but they create a lighter, fluffier base.
Absolutely. Substitute Greek yogurt with a non-dairy yogurt alternative to keep it creamy while still enjoying a comfort food without cream.
Try a pinch of smoked paprika, garlic, or even mushroom broth instead of vegetable broth. It adds depth to this Mediterranean potato soup.
More Easy Soup Recipes
- Black bean soup
- Broccoli soup
- Cauliflower soup
- Carrot ginger soup
- Tofu soup
- Pastina (Italian small pasta soup)
- Lentil vegetable soup
- Butternut squash soup
If you tried this creamy potato soup recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Creamy Healthy Potato Soup (with Greek Yogurt)
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 vegetable broth or 4 cups water + bouillon powder – sub chicken broth
- ½ teaspoon dried thyme or 3 sprigs fresh thyme
- ¾ teaspoons salt or more to taste + black pepper
- ½ cup Greek yogurt plus more for topping to taste
- 2 tablespoons chives finely chopped for garnish – or your favorite fresh herb
Instructions
- Cook the Leeks and Onion: Trim and wash 1 pound leeks, then slice them with 1 large white onion. (Pre-chopped leeks save time.) Heat 2 tablespoons extra virgin olive oil in a large pot and sauté leeks and onion with a pinch of salt for 5 minutes until soft.
- Add the Potatoes and Broth: Stir in 1½ pounds potatoes (peeled and diced), 4 cups vegetable broth, ½ teaspoon dried thyme, ¾ teaspoons salt, and pepper. Simmer 15–20 minutes, until the potatoes are fork-tender.
- Blend with Greek Yogurt: Turn off the heat, add ½ cup Greek yogurt, and blend until smooth with an immersion blender (or carefully in batches in a blender)
- Taste and Serve: Season again if needed. Serve warm with extra Greek yogurt, chives, and bread on the side.
Notes
- Extra virgin olive oil → Avocado oil or light olive oil
- Leeks → Pre-chopped leeks (U.S. stores), more onion, or scallions
- White onion → Yellow onion or shallots
- Yukon Gold potatoes → Russet potatoes or sweet potatoes
- Vegetable broth → Bouillon powder + water (our favorite), chicken broth, or mushroom broth
- Dried thyme → Oregano or Italian seasoning
- Greek yogurt → Skyr, non-dairy yogurt, low-fat Greek yogurt, or half & half
- Chives → Green onions, parsley, or fresh dill
- Save time with pre-chopped leeks – many U.S. stores sell them washed and ready to use.
- Sauté low and slow – let leeks and onion soften gently for the best flavor base.
- Flavor boost with bouillon – dissolve vegetable bouillon powder in water (our go-to), or swap with chicken bouillon.
- Blend your way – smooth for a creamy soup, or leave some chunks for rustic texture.
- Add yogurt last – it gives that silky finish that makes this Greek yogurt potato soup special.
- Season, taste, repeat – potatoes soak up salt, so you may need an extra pinch after blending.
- Garnish boldly – fresh herbs lift the flavor and turn it into a vegetarian potato soup worth serving to guests.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
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So satisfying, delicious, nutritious. I used 2 lbs. of small potatoes. Plan to make it often maybe add some spicy peppers to the next batch, yum.
Fabulous, Dorothy, I am delighted to hear (sounds great with small potatoes) 😍
Thanks so much for your kind feedback. Best, Louise
My husband refuses to eat leeks what could I substitute for???
Hi there! No problem. You can skip the leeks and:
– add 1 extra medium onion (or 2–3 shallots), and
– optionally ½ small sliced fennel for that mild sweetness.
Sauté until soft, then proceed as written. I hope that this helps 🙂 Enjoy!
Louise and Nico. Another of your delicious soups. Your lentil one is so yum but I’m not going to add the salt with this one as I think the stock powder is salty already but will certainly make it some time soon. I love the way you guys create thick nourishing soups that are sooo good for you.
As matter of interest where in the world are you?