If you’re craving something cozy, nourishing, and downright delicious, then I can’t recommend this Creamy Double Potato Soup Recipe enough. It’s one of those soups that feels like a warm hug on a chilly day, packed with the natural sweetness of two kinds of potatoes and so velvety smooth you’ll wonder why you ever bothered with anything else. Trust me, once you try this recipe, it’ll quickly become your go-to comfort food for lazy weekends or when you want to impress without any fuss.
Why You’ll Love This Recipe
- Simple ingredients: You likely have everything in your kitchen already, making it a stress-free recipe to pull together.
- Rich flavor without cream: The combination of russet and sweet potatoes creates natural creaminess, no heavy cream needed.
- Make-ahead friendly: You can prep it in the crockpot and blend later, freeing your time for other things.
- Customizable spice level: The cayenne adds a subtle kick, but you can always adjust to your liking.
Ingredients You’ll Need
The magic here lies in the simple, wholesome ingredients that come together effortlessly. These potatoes create a creamy base naturally, and the baby carrots add a touch of sweetness that rounds out the flavor beautifully. When shopping, getting fresh garlic and a good-quality vegetable stock will elevate this soup even more.
- Russet Potatoes: Their starchy texture is perfect for a silky, thick soup.
- Sweet Potatoes: Adds natural sweetness and beautiful color.
- Chopped Onion: Brings a subtle savory depth that balances the potatoes.
- Baby Carrots: I use these for quicker cooking, but regular carrots work great too.
- Garlic Cloves: Fresh garlic amps up the flavor like nothing else.
- Vegetable Stock: Provides the soup’s savory backbone; low sodium is ideal so you can control saltiness.
- Nutritional Yeast: A secret ingredient for a hint of cheesy, umami richness without dairy.
- Cayenne Pepper: Adds just the right touch of warmth and spice.
- Salt and Pepper: For seasoning to taste — always add gradually and taste along the way!
Variations
I’m a big fan of playing around with this recipe to keep it fresh, especially when the seasons change. You can easily make it vegan (which it is by default!) or add some toppings for more texture. Feel free to swap things in and out to make it your own.
- Add Cream or Cheese: Sometimes I swirl in a splash of cream or sprinkle sharp cheddar on top for extra indulgence.
- Spicy Kick: If you love heat, adding a pinch of cayenne or some chipotle powder makes this soup pop.
- Loaded Potato Soup: Toss in some crispy bacon bits, chopped green onions, or even roasted corn for a heartier meal.
- Herbed Version: Fresh thyme or rosemary added while cooking gives it a fragrant twist I adore.
How to Make Creamy Double Potato Soup Recipe
Step 1: Prep and Chop Your Veggies
First things first, peel your russet and sweet potatoes and chop them roughly—I like a medium dice, so everything cooks evenly but still blends well later. Chop your onion and mince the garlic cloves so their flavors have time to mellow and infuse into the broth. This simple prep sets the foundation for that amazing comfort flavor you’ll love.
Step 2: Load Up the Crockpot
Next, toss all those veggies into your crockpot along with the vegetable stock. I pour in about 32 ounces here, which is perfect for a creamy yet thick consistency. Cook it on low for about 8 hours—this slow simmering gives the potatoes time to soften perfectly and lets the flavors develop over the day if you’re out or busy.
Step 3: Blend and Finish with Nutritional Yeast & Cayenne
Once the cooking time is up, I come home and add in my nutritional yeast for that subtle umami punch. Then, I pull out my trusty immersion blender and blend the soup right in the crockpot. This step is key to achieving that luscious, silky texture that makes this recipe so crave-worthy. Finish it off with a pinch of cayenne for warmth, then taste and season with salt and pepper based on your stock’s saltiness—don’t rush this part, taste as you go!
Pro Tips for Making Creamy Double Potato Soup Recipe
- Choose Your Potatoes Carefully: I learned that using both russet and sweet potatoes balances starch and sweetness perfectly—don’t skip one or the other!
- Don’t Overblend: Leave a little texture if you like a rustic feel; too much blending can make it gluey, which I used to do before figuring this out.
- Low and Slow Cooking: The crockpot’s low setting is your best friend for this soup—it brings out the flavors without breaking the potatoes down too much.
- Season Last: I always wait until after blending to add salt and pepper since stock sodium levels vary widely, which helps avoid over-salting.
How to Serve Creamy Double Potato Soup Recipe
Garnishes
My favorite garnishes for this soup are chopped fresh chives, a sprinkle of smoked paprika, and a drizzle of good olive oil or a swirl of vegan sour cream. These add bursts of flavor and a little texture contrast that really bring the soup to life.
Side Dishes
I usually pair this soup with crusty bread or garlic toast because the soak-up factor is off the charts. A crisp side salad or some roasted brussels sprouts on the side rounds out the meal perfectly.
Creative Ways to Present
When serving for guests, I like to ladle the soup into rustic bowls and top with a homemade herb pesto or toasted pumpkin seeds for a little crunch. It’s a simple touch that elevates the experience and always gets compliments.
Make Ahead and Storage
Storing Leftovers
I keep leftover soup in an airtight container in the fridge for up to 3 days. I’ve noticed it thickens over time, so just stir in a splash of water or stock when reheating to bring it back to the perfect creamy consistency.
Freezing
This soup freezes beautifully—just let it cool completely, then portion into freezer bags or containers. When I thaw it, I find the texture can be a touch grainy, so a quick blend right after reheating fixes that instantly.
Reheating
I usually reheat on the stove over medium-low heat, stirring often and adding a bit of water or stock to keep it creamy. This slow reheating helps keep the texture smooth and flavors fresh, so it tastes like it just came off the stove.
FAQs
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Can I make this Creamy Double Potato Soup Recipe without a crockpot?
Absolutely! You can simmer the ingredients on the stovetop in a large pot for about 45 minutes to an hour until the potatoes are tender. Just keep the heat low to avoid burning, and blend as instructed once cooked.
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What if I don’t have nutritional yeast — can I skip it?
You can skip it if needed, but nutritional yeast adds a lovely cheesy, savory undertone that enhances the soup’s depth. If you don’t have it, try a splash of soy sauce or miso paste as a umami alternative.
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Is this Creamy Double Potato Soup Recipe vegan?
Yes! This recipe is naturally vegan since it uses vegetable stock and nutritional yeast instead of dairy products, making it a great option for plant-based diets.
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How spicy is the cayenne — can I leave it out?
The cayenne is just a gentle kick to warm up the flavors, not overpowering heat. If you prefer no spice, feel free to leave it out or reduce the amount. You can always add more if you want a little zip later.
Final Thoughts
Honestly, I absolutely love how this Creamy Double Potato Soup Recipe turns out every single time. It’s simple to make, so comforting to eat, and versatile enough for any season or occasion. Whether you’re new to soup or a seasoned pro, you’ll find a lot to enjoy here — it’s like a little bowl of homemade comfort that warms your heart and tummy. Give it a try and see how quickly it earns a spot in your weekly rotation; your family and friends will thank you!
Print
Creamy Double Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegan
Description
This creamy double potato soup combines russet and sweet potatoes simmered slowly in vegetable stock with aromatic onion, garlic, and baby carrots. Finished with nutritional yeast and a hint of cayenne pepper, it delivers a silky smooth, comforting texture and a subtle spicy kick—perfect for a nourishing, hearty meal.
Ingredients
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 & Seasoning
- 32 oz. vegetable stock
- 1 tablespoon nutritional yeast
- ¼ teaspoon cayenne pepper
- Salt and pepper to taste
Instructions
- Prep the vegetables: Peel and roughly chop the russet and sweet potatoes. Chop the onion and mince the garlic cloves for even cooking and flavor infusion.
- Combine in crockpot: Place the chopped potatoes, onion, garlic, and baby carrots into the crockpot. Pour in 32 oz. of vegetable stock, ensuring ingredients are submerged.
- Cook low and slow: Set the crockpot to the low setting and cook for 8 hours to allow the flavors to meld and the vegetables to become tender.
- Add seasonings and blend: After cooking, add the nutritional yeast and cayenne pepper to the crockpot. Use an immersion blender to puree the soup directly in the crockpot until it achieves a silky smooth texture.
- Adjust seasoning and serve: Taste the soup and season with salt and pepper as needed, noting that sodium content may vary based on the stock used. Serve warm for a comforting meal.
Notes
- Use an immersion blender for easy blending directly in the crockpot without transferring hot soup.
- Adjust cayenne pepper to your preferred spice level.
- Store-bought vegetable stock sodium levels vary; season salt accordingly after tasting.
- This soup can be refrigerated for up to 3 days or frozen for longer storage.
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
