Loaded Potato Blender Soup Recipe

Recipe Classifications

Cuisine:

American

Meal:

Lunch, Dinner, Side Dish

Diet:

Gluten-Free, Nut-Free, Vegetarian, Kid-Friendly, Soy-Free

Rainbow:

Brown / White, Green

Freezes well:

Yes

Prep Time  (total time):

Under 30 Minutes  (Over 1 Hour)

Loaded Potato Blender Soup Recipe

This Loaded Potato Blender Soup Recipe features a creamy goodness that’s so irresistible. It’s also gluten-free, guilt-free, and absolutely healthy!

Potatoes are easy to cultivate and propagate in the soil. Hence, it’s very abundant and we should be all grateful for it. Everyone loves their texture, lightness of taste, mild sweetness, and softness in the mouth.

Potato is a versatile vegetable. There are just so many recipes you can come up with the humble potato. Its innate flavor wonderfully absorbs the seasonings, spices, and other ingredients you incorporate it with. 

With this recipe, there’s also no need to worry about unhealthy fats and sugar. Potatoes contain a good amount of carbs and fiber, as well as vitamins C and B6, potassium, and manganese. 

Boiled potatoes that are mixed with Greek yogurt then whizzed in the blender become buttery and creamy, just like the rich and hearty soups we’ve all grown up with.

Loaded Potato Blender Soup Recipe

Indeed, this Loaded Potato Blender Soup Recipe provides loads of flavor, nutrients, and health benefits! It also lists just a few ingredients that are easy to gather and might be already in your pantry. It’s the soup for the soul on cold nights and just about any time of the year!

Anyhow, this soup recipe calls for a blender. If your blender features a heating capacity, it’ll save you a lot of time preparing, cooking, and of course, cleaning up, as you’ll only need this piece of equipment to whip this up. Otherwise, you can use a regular blender along with your chosen cookware.

If you’re curious or interested in blenders with heating capacity, this blender buying guide absolutely helps! Happy blending!

Loaded Potato Blender Soup

A yummy, gluten-free potato soup recipe that’s hearty and creamy even without using heavy cream– the perfect healthy meal to warm up any cold night! Slow cooking this soup maximizes its nutritional benefits. However, if you don’t have that much time, you can use an Instant Pot or the stovetop. Best of all, if you have access to a blender with heating capacity, you can save a lot of time and whip this up in 20 minutes, using only one piece of equipment. Not to mention that it’s a lot easier to clean up too!
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 6 servings
Calories 189kcal

Equipment

  • blender
  • Slow Cooker/ Instant Pot (Optional)

Ingredients

  • 2 to 2 ½ pounds russet potatoes washed, unpeeled, and diced into ½-inch cubes
  • ½ medium yellow onion diced
  • 5 cloves garlic minced
  • ½ tablespoon seasoned salt
  • 3 to 4 cups homemade, unsalted chicken broth
  • 8 ounces low-fat Greek yogurt
  • Optional garnishes: fresh parsley basil, and/or green onions

Instructions

Recommended: Using a blender with heating capacity

  • Combine all the ingredients, except yogurt and optional garnishes, into the blender. Press the “Cook” then “High” button and wait for the mixture to boil, about 3 to 5 minutes. Then, change the heat to “low” and simmer for about 15 minutes or until the potatoes are fork-tender.
  • Pulse until the mixture is well-blended. Add in yogurt and pulse one or two times.
  • Transfer to a serving bowl, garnish with some fresh herbs, and enjoy!

Using a slow cooker and blender without heating capacity

  • Combine all the ingredients, except yogurt and optional garnishes, in a slow cooker.
  • Cook on “high” for 6 hours or “low” for 10 hours.
  • Making sure that the blender doesn’t get filled more than halfway (because blending hot liquids can make the mixture climb thereby causing the blender’s lid to pop off), transfer the mixture, and purée in batches, until smooth.
  • Pour all the purée batches into one large bowl, cool it down slightly, add yogurt, and stir well.
  • Transfer to a serving plate, top with your choice of garnish, serve, and enjoy!

Using Instant Pot and blender without heating capacity

  • Combine all the ingredients, except yogurt and optional garnishes, into an Instant Pot (Ideally, the 6 or 8-quart size).
  • Close the lid and set the vent to “Sealing.” Press “Manual” then “Pressure” until the light on “High Pressure” lights up. Then, adjust the “+/-” buttons until the time is set at 5 minutes then cook. Once the time is up, do natural pressure release for about 10 minutes.
  • Making sure that the blender doesn’t get filled more than halfway (because blending hot liquids can make the mixture climb thereby causing the blender’s lid to pop off), transfer the mixture, and purée in batches, until smooth.
  • Pour all the purée batches into one large bowl, cool it down slightly, add yogurt, and stir well.
  • Transfer to a serving plate, top with your choice of garnish, serve, and enjoy!

Using stovetop and blender without heating capacity

  • Combine all the ingredients, except yogurt and optional garnishes, into a large stockpot.
  • Cook on medium-high heat, uncovered, until the mixture reaches a soft boil. Reduce heat to low and simmer for about 15 minutes or until the potatoes are fork-tender.
  • Making sure that the blender doesn’t get filled more than halfway (because blending hot liquids can make the mixture climb thereby causing the blender’s lid to pop off), transfer the mixture, and purée in batches, until smooth.
  • Pour all the purée batches into one large bowl, cool it down slightly, add yogurt, and stir well.
  • Transfer to a serving plate, top with your choice of garnish, serve, and enjoy!

Notes

  • For extra smoky and caramelized flavor, you may sauté onions and garlic in a tablespoon of olive oil, over medium heat, until tender and fragrant, before adding them into the remaining ingredients and continuing with the recipe.
  • Feel free to add more broth to thin out the soup. Contrastingly, simmer the soup more to thicken it up.
  • For the vegan and/or vegetarian version, replace the chicken broth and Greek yogurt with equal amounts of vegetable broth and vegan yogurt like coconut or almond yogurt.
  • The optional garnishes are not included in the nutritional information.

Nutrition

Calories: 189kcal | Carbohydrates: 35g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 642mg | Potassium: 834mg | Fiber: 2g | Sugar: 3g | Vitamin A: 22IU | Vitamin C: 11mg | Calcium: 78mg | Iron: 2mg

Love this recipe? Share your thoughts and experience in the comments section down below!

Recommended products

Nutribullet Blender Combo

5/5

Vitamix A3500 Ascent Series Smart Blender

4.5/5

Instant Pot Duo Nova Pressure Cooker 7 in 1

5/5

Instant Pot Duo

4.5/5

The Husband

The Husband

Hi! I’m Mike. I’m happily married and have a young daughter. I’ve lived all over the world and have learned a lot from seeing others’ perspectives. I’ve also had many life altering health challenges. Fortunately, my lovely and brilliant wife helped save me by finding a new and better way for us to live. We started The Healthy Treehouse to share what we’ve learned and to learn from others, too.
 

Let's Be Friends