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–+ servings
Bowl of healthy creamy potato soup served with bread and fresh herbs.

Creamy Healthy Potato Soup (with Greek Yogurt)

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons extra virgin olive oil
  • 1 pound (450 g) leeks trimmed and sliced
  • 1 large white onion chopped
  • 1½ pounds (700 g) potatoes peeled and diced
  • 4 cups (1 L) 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 (120 g) Greek yogurt plus more for topping to taste
  • 2 tablespoons chives finely chopped for garnish - or your favorite fresh herb

  • 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.
    Step 1 Sliced leeks and onion cooking in olive oil for potato soup base.
  • 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.
    Step 2 Potatoes simmering in vegetable broth with thyme and pepper in a pot.
  • 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)
    Step 3 Smooth and creamy blended potato soup with Greek yogurt in a pot.
  • Taste and Serve: Season again if needed. Serve warm with extra Greek yogurt, chives, and bread on the side.
    Step 4 Finished potato soup in bowls garnished with Greek yogurt cracked pepper and chives.
Substitutions
  • 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
 
Tips
  • 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.
 
Storage
Store leftover potato soup in an airtight container in the fridge for 3–4 days, or freeze for up to 3 months.
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