Potato soup without cream is a reminder that comfort food doesn’t have to be heavy to be satisfying. Long before rich dairy-based versions became popular, potato soup was made with humble ingredients, relying on the natural starch of potatoes to create body and warmth. This style of soup feels lighter, cleaner, and more nourishing, yet it still delivers that familiar cozy feeling people crave on cool days. It’s the kind of recipe that fits everyday life—easy on the stomach, budget-friendly, and built from pantry staples. Potato soup without cream proves that simplicity can be just as comforting as indulgence, and sometimes even more so.
Potato Soup Without Cream
Equipment
- Large Pot
Ingredients
Soup Base
- 2 tbsp olive oil or butter
- 1 onion diced
- 2 cloves garlic minced
- 5 potatoes peeled and diced
- 4 cups vegetable or chicken broth
- 1 tsp salt or to taste
- 1/2 tsp black pepper
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Add onion and garlic and cook until soft and fragrant.
- Add potatoes, broth, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 25–30 minutes.
- Mash or partially blend the soup to thicken before serving.
Notes
Nutrition
How to Make Potato Soup Without Cream Step by Step
Making potato soup without cream is all about letting the potatoes do the heavy lifting. Begin by heating olive oil or butter in a large pot over medium heat. Add the diced onion and cook gently until it turns soft and translucent. This step builds a mild sweetness that balances the earthiness of the potatoes. Stir in the garlic and let it cook briefly until fragrant, making sure it doesn’t brown.
Add the diced potatoes to the pot, followed by the broth, salt, and black pepper. Unlike cream-based soups, this version relies on a generous amount of potatoes to create thickness. Bring the soup to a boil, then reduce the heat to a steady simmer. Let it cook slowly for about 25 to 30 minutes, until the potatoes are very tender and beginning to fall apart.
Once the potatoes are fully cooked, it’s time to adjust the texture. Use a potato masher to mash a large portion of the potatoes directly in the pot. This creates a thick, creamy consistency without adding any dairy. If you prefer a smoother soup, blend a small portion with an immersion blender, but avoid blending everything to prevent a gluey texture.
Taste and adjust seasoning as needed. If the soup seems too thick, add a splash of broth; if too thin, let it simmer uncovered for a few more minutes. Serve hot, knowing the soup will continue to thicken slightly as it rests.
Conclusion
Potato soup without cream is proof that simple, traditional cooking still has a place at the table. Light yet filling, it delivers comfort without heaviness and flavor without excess. With just a few ingredients and careful cooking, this soup becomes a dependable, nourishing meal you can enjoy any time. When you want warmth, simplicity, and honest flavor, potato soup without cream is always a comforting choice.