Creamy Potato Soup

Cold winter weather calls for a warm, rich soup loaded with vegetables like this lightened Creamy Potato Soup.

Creamy Potato Soup

I’ve partnered with fairlife ultra-filtered milk to share my twist on their delicious recipe for Cream of Potato Soup.


Creamy Potato Soup

There are so many things that I adore about this soup especially how many vegetables it has like carrots, celery, onions, garlic, and (obviously) potatoes. Many traditional potato soups skip those first 4 veggies and only go with potatoes. The dietitian and mom in me is nodding and smiling in approval because I am always trying to add more vegetables to just about anything and everything I make. (Mom confession: we STRUGGLE to get veggies in the girls!)

I doubled the carrots, celery, and onion in my recipe for a bigger boost of nutrition but kept the same amount of potatoes (both Russet and Yukon Gold). Oh, and just a quick note on the potatoes….russet potatoes are very starchy, white and fluffy. They absorb a lot of moisture and usually don’t hold their shape in soups (making them a good thickener). Yukon Gold are a medium starch potato and are waxier. This means they’ll likely hold their shape. Plus, they have a thin skin so you don’t need to peel.

Creamy Potato Soup

How to make your soup extra creamy

But, even better than finding a way to add more vegetables is just how easy it is to make it an extremely rich and creamy soup by using fairlife ultra-filtered 2% milk. Thanks to its one of a kind filtration process, fairlife boosts the natural protein and calcium in milk and reduces the sugar. Plus, it is lactose-free which is a huge bonus for people who are unable to eat cream-based soups. Potato soup often calls for butter, cream, and/or half and half to make it rich but fairlife ultra-filtered 2% milk was all I needed to make it completely luscious. Couple the creaminess of the milk with a broth + flour slurry to thicken the soup and we have a winner!

Do you love soups in the winter? I’m a huge fan! Here are a few of my recent faves:
What soups are you making?

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Photos provided by fairlife.
creamy Potato soup

Creamy Potato Soup

  • Author: Holley Grainger
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6-8 servings 1x


Cold winter weather calls for a warm, rich soup packed with veggies like this lightened Creamy Potato Soup.



  • 3 medium Yukon gold potatoes (cubed)
  • 1 medium Russet potato (peeled and cubed)
  • 2 carrots (chopped)
  • 2 tablespoons olive oil
  • 1 medium sweet onion (chopped)
  • 2 stalks celery (chopped)
  • 2 cloves garlic (minced)
  • 4 tablespoons all-purpose flour
  • 11/2 cups low-sodium chicken stock
  • 11/2 cups fairlife® 2% ultra-filtered milk
  • 11/2 teaspoons mustard powder
  • 1 teaspoon chicken bouillon
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder


  1. Combine potatoes in a large microwave-safe bowl and cook on HIGH for 8 minutes, stirring at 4 minutes. While potatoes cook, prep veggies.
  2. In a large pot, heat olive oil over medium-high heat and sauté carrots for 2 minutes.
  3. Add onion, celery and garlic to pan and cook for 3 to 5 minutes or until vegetables are tender.
  4. In a medium bowl, whisk together flour and stock; stir until dissolved.
  5. Slowly add stock to onion mixture stirring constantly. Stir together milk, mustard powder and remaining seasonings in a medium bowl.
  6. Slowly add to soup stirring constantly.
  7. Add cooked potatoes and bring to a boil. Reduce heat and simmer 10 minutes or until soup is this and potatoes are tender.
  8. While the soup simmers, smash some of the potatoes using the back of spoon or a potato masher. Serve warm.