💡 At a Glance
- •The Soup: A rich, hearty vegetarian creamy potato soup loaded with fresh veggies, finished with heavy cream and sour cream for maximum coziness.
- •Time Commitment: Takes just about 30 minutes start to finish—ideal for quick weeknight dinners.
- •How it’s made: Everything cooks right in your Thermomix® before getting blended into silky, creamy perfection.
A delicious, creamy potato soup is pure comfort food in a bowl, and honestly, it hits the spot any time of year.
This hearty classic is especially amazing on chilly days—it’s super satisfying and warms you up right down to your toes!
So why not fire up your Thermomix® and let it practically do the work for you? You’ll have this incredible family favorite on the table in just 30 minutes.
Making this ultra-creamy potato soup is so foolproof that you don’t need any cooking experience at all to get amazing, restaurant-quality results!
In my easy recipe with clear step-by-step instructions, I’ll show you just how quick and simple it is to whip up an absolutely delicious bowl of homemade potato soup in no time.
What is Creamy Potato Soup?
Creamy potato soup is a simple, comforting soup made with a base of potatoes, fresh veggies, and vegetable broth.
Once everything simmers to tender perfection, it gets blended together until smooth and finished with a splash of cream for extra richness.
Why You’ll Love This Potato Soup:
- Quick and easy—ready in just 30 minutes!
- Perfect for everyday weeknight dinners.
- Hearty, flavorful, and super filling.
- Made with just a few simple, fresh ingredients.
- Budget-friendly and economical.
- Naturally vegetarian.
- A crowd-pleaser for the whole family.
- Total kid-approved favorite.
- Great as a cozy main meal or as a starter.
- Easy to customize with your favorite toppings and mix-ins.
Tips and Recipe Variations
Want to add some protein? You can easily bulk up this soup by adding sliced hot dogs or smoked sausages (like franks or kielbasa).
Just warm up the sausages separately in a pot, slice them into bite-sized rounds, and stir them right into the finished soup before serving.
Don’t have broccoli or carrots on hand? No problem! Feel free to swap in some sliced leeks or celery instead.
If you leave out the heavy cream, this soup is actually vegan! You can follow the rest of the recipe exactly as written.
Can You Make This Soup Ahead of Time?
This soup is perfect for meal prep! You can easily make it ahead and keep it in the fridge until you’re ready to serve.
It will stay fresh in the fridge for about 2 to 3 days.
Just let any leftovers cool down completely, transfer them to an airtight container, and pop them into the fridge as soon as possible.
To reheat, simply pour the soup into a pot and warm it gently over low heat on the stovetop.
Potato soup also freezes really well and will keep for several months.
Just keep in mind that the texture and flavor might change slightly after freezing and thawing.
Potato Soup FAQs
What You’ll Need for Creamy Potato Soup
- 1 lb potatoes, chopped
- 3.5 oz fresh broccoli florets
- 3.5 oz carrots, chopped
- 2 tbsp vegetable bouillon powder (or broth paste)
- 4 cups water
- 1/3 cup light cream or half-and-half (heavy cream works great, too!)
- ½ tsp dried marjoram, optional
- Salt, to taste
- Freshly ground black pepper, to taste
For Garnish:
- 2 tsp fresh or dried parsley
- 4 tsp sour cream for garnish
Note: You’ll find the exact ingredient amounts and step-by-step instructions down below in the recipe card.
How to Make Creamy Potato Soup
Prep Work:
Peel the potatoes and cut them into large chunks.
Rinse the broccoli and cut into florets.
Peel the carrots and slice them into small pieces.
Instructions:
Add all of the veggies into the mixing bowl.
Add 2 tbsp of vegetable bouillon paste or powder.
Pour 1 liter of water into the mixing bowl and cook for 20 min / 100°C (212°F) / Speed 1.
Next, pour in the heavy cream and blend the soup for 30 sec / Speed 5.
Finally, season the soup to taste with marjoram, salt, and freshly cracked black pepper.
Garnish and Serve:
Ladle the soup into bowls and top with a dollop of sour cream and a sprinkle of fresh parsley.
Enjoy!
Note: You’ll find the full list of ingredients and step-by-step instructions in the recipe card below.
The listed prep and cook times are an average estimate.
I hope you have fun making this!
If you loved this quick creamy potato soup recipe, you might also like my delicious homemade flatbread—it’s amazing served alongside this soup! 🙂
Best,
Christoph
PS: Don’t want to miss a single recipe? Make sure to follow along on Pinterest or Instagram ❣
Did you try this recipe?
If you enjoyed it, I’d love for you to leave a comment and give it a 5-star rating! 🙂
Easy Creamy Potato Soup
Click stars to rate now
Zutaten
- 500 g Potatoes cubed
- 100 g Broccoli florets fresh
- 100 g Carrots chopped
- 2 tbsp Vegetable bouillon powder
- 1 Liter Water
- 80 ml Light cooking cream 7% fat (or sub half-and-half / heavy cream)
- ½ tsp Marjoram Optional
- Salt To taste
- Black pepper To taste
For garnish:
- 2 tsp Fresh or dried parsley
- 4 tsp Sour cream For serving.
Zubereitung
Prep Work:
- Peel the potatoes and cut them into large cubes.
- Rinse the broccoli and cut into small florets.
- Peel the carrots and slice them into bite-sized pieces.
Cooking Steps:
- Add all of the prepared vegetables to the mixing bowl.
- Add 2 tbsp of vegetable bouillon powder.
- Pour in 1 liter of water and cook for 20 min / 100°C / Speed 1.
- Next, pour in the cream and blend the soup for 30 sec / Speed 5.
- Finally, season the soup with marjoram, salt, and black pepper to taste.
Serving:
- Ladle the soup into bowls and top each serving with a dollop of sour cream and a pinch of parsley.
- Enjoy!
Notes
- Feel free to use frozen veggies instead of fresh! A frozen veggie mix works great here too.
Easy Creamy Potato Soup
Click stars to rate now
Zutaten
- 500 g Potatoes cubed
- 100 g Broccoli florets fresh
- 100 g Carrots chopped
- 2 tbsp Vegetable bouillon powder
- 1 Liter Water
- 80 ml Light cooking cream 7% fat (or sub half-and-half / heavy cream)
- ½ tsp Marjoram Optional
- Salt To taste
- Black pepper To taste
For garnish:
- 2 tsp Fresh or dried parsley
- 4 tsp Sour cream For serving.
Zubereitung
Prep Work:
- Peel the potatoes and cut them into large cubes.
- Rinse the broccoli and cut into small florets.
- Peel the carrots and slice them into bite-sized pieces.
Cooking Steps:
- Add all of the prepared vegetables to the mixing bowl.
- Add 2 tbsp of vegetable bouillon powder.
- Pour in 1 liter of water and cook for 20 min / 100°C / Speed 1.
- Next, pour in the cream and blend the soup for 30 sec / Speed 5.
- Finally, season the soup with marjoram, salt, and black pepper to taste.
Serving:
- Ladle the soup into bowls and top each serving with a dollop of sour cream and a pinch of parsley.
- Enjoy!
Notes
- Feel free to use frozen veggies instead of fresh! A frozen veggie mix works great here too.
