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.