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Creamy Double Potato Soup Recipe

Creamy Double Potato Soup Recipe

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If you’re looking for a soul-soothing, hearty soup that feels like a warm hug in a bowl, you have to try my Creamy Double Potato Soup Recipe. This one’s close to my heart because it’s so simple to make, yet incredibly flavorful and comforting. I love how the combination of russet and sweet potatoes brings this silky, naturally creamy texture without any heavy cream. Trust me, once you make this soup, it’ll be your go-to for chilly nights or whenever you need a bit of cozy magic.

❤️

Why You’ll Love This Recipe

  • Simple Ingredients: You’ll love how everyday pantry staples come together to make a rich, satisfying soup.
  • Naturally Creamy: Thanks to the double potatoes, there’s no need for cream or dairy to get that velvety texture.
  • Hands-Off Cooking: Pop everything in the crockpot and let it do the work while you go about your day.
  • Customizable Heat: A dash of cayenne gives just the right zing—adjust it to your liking!
A large white bowl filled with thick orange soup, likely pumpkin or carrot, with swirls of white cream and a drizzle of oil on the surface. A wooden spoon rests in the bowl, partially dipped into the soup. Around the bowl, there is a slice of rustic bread with a light brown crust and airy inside, a small white dish with green pumpkin seeds, and some fresh green microgreens on a wooden plate. The background is a white marbled surface with a blue cloth napkin nearby. Photo taken with an iphone --ar 4:5 --v 7 this Recipe

Ingredients You’ll Need

When it comes to making the best Creamy Double Potato Soup Recipe, the magic is all in the potatoes and those little touches that bring depth—like nutritional yeast and garlic. Here’s what I always keep on hand for this recipe, and some quick tips on choosing each ingredient.

  • Russet potatoes: These are starchy and perfect for that creamy texture once blended.
  • Sweet potatoes: Bring natural sweetness and vibrant color to balance the soup.
  • Chopped onion: Adds a mellow, savory foundation to the flavor.
  • Baby carrots: I often use these for a touch of extra sweetness and nutrition, but regular carrots work fine too.
  • Garlic cloves: Fresh garlic gives a warm, aromatic punch—always worth mincing fresh!
  • Vegetable stock: Use a good-quality one since it sets the soup’s flavor base; homemade is even better if you have it.
  • Nutritional yeast: This is my secret ingredient for a subtle cheesy flavor that deepens the soup.
  • Cayenne pepper: A pinch wakes up the soup with a little heat that you can adjust as you like.
  • Salt and pepper: Essential for seasoning—remember to salt gradually since stocks vary in sodium.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One thing I truly love about this Creamy Double Potato Soup Recipe is how easy it is to customize according to what you’ve got or what you’re craving. For example, I often tweak the veggies or experiment with toppings depending on the season.

  • With bacon or pancetta: Adding crispy bacon on top really sends this recipe up a notch if you’re not keeping it vegetarian.
  • Make it vegan: Just stick to vegetable stock and nutritional yeast as is; no dairy needed but you get creamy richness.
  • Use sweet potato only: I’ve done this when I only have sweet potatoes on hand, and it’s equally delicious and a bit sweeter.
  • Load up with herbs: Fresh thyme or rosemary stirred in during cooking adds an earthy aroma that’s fantastic.

How to Make Creamy Double Potato Soup Recipe

Step 1: Prep Your Veggies with Love

First, I peel the russet and sweet potatoes and chop them roughly into chunks—no need to get fancy here since they’ll cook down. Next, I chop the onion and finely mince the garlic. This prep is quick but important: good knife skills will help everything cook evenly. I also toss in baby carrots for a lovely natural sweetness that balances the soup.

Step 2: Slow Cook Everything Together

Pop all the chopped veggies and garlic into your crockpot, pour in the vegetable stock, and stir just a bit to combine. I set my crockpot on low for 8 hours. The long, slow simmer brings out the best flavors and lets the potatoes get ultra tender. It’s such a relief to come home and just blend – no babysitting needed!

Step 3: Blend to Silky Perfection

When the cooking time is up, I add nutritional yeast and cayenne right to the pot. Then, using an immersion blender, I blend the soup right in the crockpot until it’s silky smooth. Here’s a little tip: Blend slowly and carefully to avoid splatters. Taste afterward and adjust salt and pepper, since sodium levels in store-bought broth vary a lot.

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Pro Tips for Making Creamy Double Potato Soup Recipe

  • Patience Is Key: Don’t rush the slow cooking—it really brings out the potatoes’ creamy texture.
  • Go Easy on the Salt First: Always taste before salting—some stocks are way saltier than others.
  • Use an Immersion Blender: It’s a game changer for blending directly in the crockpot without extra dishes.
  • Don’t Skip Nutritional Yeast: It gives depth and a subtle cheesiness I’ve never been able to replicate otherwise.

How to Serve Creamy Double Potato Soup Recipe

The image shows a thick, smooth orange soup served in a white pan and a white bowl, both placed on a white marbled surface. The soup in both container layers is bright orange with a swirl of white cream on top, sprinkled with black pepper. The bowl's soup is decorated with green pumpkin seeds and fresh cilantro leaves on top. A wooden spoon rests in the pan with soup, lifting some soup in a smooth scoop. Beside the soup, there are slices of crusty bread placed on the marble surface with a blue cloth nearby. Small bowls with pumpkin seeds and fresh green herbs are also arranged nearby. A silver spoon lies next to the bowl, and there is a silver knife with a dark handle above the bowl. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this soup with a sprinkle of freshly chopped chives or green onions for brightness and a handful of roasted pumpkin seeds adds a wonderful crunch contrast. Sometimes I add a dollop of vegan sour cream or plain yogurt if I want a tangy twist.

Side Dishes

My favorite sides are warm crusty bread, garlic toast, or a simple mixed greens salad with a tangy vinaigrette. Those pairings balance the richness of the soup beautifully and make for a fuller, satisfying meal.

Creative Ways to Present

For a dinner party, I sometimes serve the soup in hollowed-out mini pumpkins or sourdough bread bowls—it looks festive and adds a rustic charm. You could even drizzle a little chili oil or swirl in some pesto for a pop of color and flavor.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers to airtight containers and store them in the fridge for up to 4 days. This soup thickens as it sits, so a splash of stock or water when reheating helps bring back that lovely creamy consistency.

Freezing

This soup freezes beautifully! I portion it into freezer-safe containers and find it keeps well for up to 3 months. Just thaw overnight in the fridge before reheating gently on the stove or in the microwave.

Reheating

When reheating, I stir often over medium heat and add a little extra broth if it’s too thick. Avoid boiling as it can change the texture. Using a slow and gentle approach brings back that smooth, comforting mouthfeel.

FAQs

  1. Can I make this soup without a crockpot?

    Absolutely! You can cook the potatoes, carrots, onion, and garlic in a large pot over medium heat with the vegetable stock until they’re tender—about 30-40 minutes—then blend as usual.

  2. Is nutritional yeast necessary in the Creamy Double Potato Soup Recipe?

    It’s not mandatory, but I highly recommend it for that subtle, savory depth it adds—it mimics a cheesy flavor without any dairy, boosting the soup’s richness.

  3. How spicy is the cayenne in this recipe?

    The cayenne adds a gentle kick that wakes up the flavors but isn’t overwhelming. You can easily reduce or omit it if you prefer a milder soup.

  4. Can I add other vegetables to this soup?

    Definitely! Vegetables like celery or parsnips can be great additions. Just keep in mind that they will alter the soup’s flavor, so adjust seasoning accordingly.

Final Thoughts

This Creamy Double Potato Soup Recipe feels like coming home after a long day—it’s comforting, easy to make, and hits all the right flavor notes. I’ve shared it countless times with friends and family, and everyone ends up asking for seconds. Give it a try and you’ll see why it’s one of my all-time favorite soups. Cozy up with a bowl and enjoy!

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Creamy Double Potato Soup Recipe

Creamy Double Potato Soup Recipe

4.6 from 93 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This Creamy Double Potato Soup is a comforting and nutritious dish featuring a blend of russet and sweet potatoes slow-cooked to perfection. Enhanced with garlic, onion, baby carrots, and flavorful vegetable stock, it is blended into a silky smooth texture using an immersion blender. The addition of nutritional yeast and a hint of cayenne pepper adds depth and a subtle spicy kick, making this vegan-friendly soup perfect for cozy meals year-round.

Ingredients

Units Scale

Vegetables

  • 2 russet potatoes, peeled and roughly chopped
  • 2 sweet potatoes, peeled and roughly chopped
  • 1 tablespoon chopped onion
  • 8–10 baby carrots (or 2–3 regular size), chopped
  • 3 cloves garlic, minced

Liquids & Seasonings

  • 32 oz. vegetable stock
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper to taste

Instructions

  1. Prepare vegetables: Peel and roughly chop the russet and sweet potatoes. Chop the onion and mince the garlic cloves.
  2. Add to crockpot: Place the chopped potatoes, onion, garlic, and baby carrots into the crockpot. Pour in 32 ounces of vegetable stock.
  3. Cook: Set the crockpot to cook on low for 8 hours to allow the vegetables to soften and flavors to meld.
  4. Add seasonings: After cooking, add 1 tablespoon nutritional yeast and ¼ teaspoon cayenne pepper to the crockpot.
  5. Blend soup: Use an immersion blender directly in the crockpot to blend the ingredients until the soup reaches a silky smooth texture.
  6. Season and serve: Taste the soup and add salt and pepper as needed, considering that vegetable stock sodium levels may vary. Serve warm.

Notes

  • Use an immersion blender for easy blending right in the crockpot, avoiding additional dishes.
  • Adjust cayenne pepper for desired level of spiciness or omit for a milder flavor.
  • Vegetable stock sodium content varies between brands; season with salt after blending for best control.
  • This soup is vegan and gluten-free, suitable for many dietary preferences.
  • Can be refrigerated for up to 4 days and reheated gently on the stovetop or microwave.

Nutrition

  • Serving Size: 1 serving
  • Calories: 210 kcal
  • Sugar: 8 g
  • Sodium: 991 mg
  • Fat: 0.3 g
  • Saturated Fat: 0.1 g
  • Unsaturated Fat: 0.11 g
  • Trans Fat: 0 g
  • Carbohydrates: 48 g
  • Fiber: 6 g
  • Protein: 5 g
  • Cholesterol: 0 mg