This quick and easy potato soup skips heavy cream but still delivers creamy, cozy comfort. Light, healthy, and perfect for any night of the week.

1 tablespoon olive oil

1 medium onion, diced

2 celery stalks, diced

2 cloves garlic, minced

4 medium potatoes, peeled and diced

4 cups vegetable broth (or light chicken broth)

1 cup milk (dairy or plant-based)

Salt and pepper to taste

Fresh thyme or parsley (optional)

Extra olive oil for garnish

1. In a large pot, heat olive oil over medium heat. Add diced onion and celery with a pinch of salt. Cook for 4–5 minutes until soft.

2. Add garlic and cook for another minute.

3. Add diced potatoes and pour in enough broth to cover the veggies by about an inch.

4. Bring to a boil, then reduce heat and simmer covered for 12–15 minutes until potatoes are tender.

5. Use an immersion blender to blend about half of the soup, leaving some chunks.

6. Stir in the milk and warm gently—do not boil.

7. Season with salt, pepper, and stir in fresh herbs if using.

8. Serve hot with a swirl of olive oil and extra herbs on top.

Blend only part of the soup to keep some texture.

Use oat or cashew milk for a creamy dairy-free version.

Add more broth or milk to adjust thickness.

Pairs well with bread or croutons.

Keywords: quick potato soup, dairy free potato soup, easy potato soup