Is there anything quite as comforting as a warm bowl of creamy potato soup on a chilly day? This isn’t just *any* potato soup, though. We’ve elevated this classic comfort food with crispy, savory tempeh bits that add a delightful textural contrast and a boost of plant-based protein. This creamy potato soup recipe is easy to make, incredibly satisfying, and sure to become a family favorite. Ready to transform humble potatoes into a culinary masterpiece?

Imagine cozying up on the couch with a steaming bowl of this soup, the rich aroma filling the air. The smooth, velvety texture of the potatoes, perfectly seasoned and enriched with cream, is already a winner. But the real magic happens with the tempeh – browned to crispy perfection, each little piece adds a nutty, almost bacon-like flavor that complements the creamy base beautifully. It’s a comforting, hearty, and surprisingly healthy meal all in one bowl!

This recipe is also incredibly versatile. Whether you’re a seasoned cook or just starting out, you’ll find this recipe easy to follow and customize to your liking. So, let’s dive in and discover how to create this incredible creamy potato soup!

Ingredients for the Best Creamy Potato Soup

Here’s everything you’ll need to create this delicious and comforting soup. Don’t be intimidated by the ingredient list – most are pantry staples!

4 large Yukon Gold potatoes, peeled and cubed: Yukon Golds are the star of the show! Their creamy texture and slightly sweet flavor make them perfect for this soup. Other potatoes like Russets can be used, but they will yield a slightly starchier soup.
6 cups chicken broth: This provides a rich, savory base for the soup. For a vegetarian or vegan option, vegetable broth works just as well.
1 cup milk: Adds creaminess and thins the soup to the desired consistency. You can use whole milk, 2%, or even a plant-based milk like oat milk for a dairy-free version.
1/2 cup heavy cream: This is where the “creamy” in creamy potato soup really shines. It adds richness and a luxurious mouthfeel. If you’re looking to cut back on calories, you can substitute half-and-half, but the soup won’t be quite as decadent.
4 tablespoons butter: Butter adds flavor and helps to sauté the potatoes. Olive oil can be used as a substitute, but butter provides a richer taste.
1/2 teaspoon salt: Enhances the flavors of all the ingredients. Adjust to your taste.
1/4 teaspoon black pepper: Adds a touch of warmth and spice. Freshly ground black pepper is always best!
1/4 cup chopped chives: These add a fresh, oniony flavor and a pop of color as a garnish. Scallions or green onions can also be used.
1 package tempeh, crumbled: This is our secret ingredient! Tempeh adds a fantastic textural contrast and a savory, nutty flavor that complements the creamy potatoes.
2 tablespoons olive oil: Used to sauté the tempeh until crispy.

Dietary Considerations:

Vegan: Substitute vegetable broth for chicken broth, use a plant-based milk and cream alternative, and ensure your butter substitute is vegan-friendly.
Gluten-Free: This recipe is naturally gluten-free!

Step-by-Step Directions for Making Creamy Potato Soup

Ready to get cooking? Follow these simple steps to create a bowl of comforting goodness.

Melt the butter: In a large pot, melt the butter over medium heat. This creates a flavorful base for the soup. Using a heavy-bottomed pot will help prevent the potatoes from sticking and burning.
Sauté the potatoes: Add the cubed potatoes to the pot and cook for 5 minutes, stirring occasionally. Sautéing the potatoes lightly before adding the broth helps to develop their flavor. Don’t worry about cooking them through at this point; you just want to give them a head start.
Simmer in broth: Pour in the chicken broth, bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are very tender. The potatoes should be easily pierced with a fork when they are ready. This is the key to a smooth and creamy soup.
Prepare the tempeh bits: While the potatoes are simmering, prepare the tempeh bits. Heat olive oil in a skillet over medium heat. Add the crumbled tempeh and cook, stirring frequently, until browned and crispy. This usually takes about 8-10 minutes. Watch closely to prevent burning. The tempeh should be golden brown and have a slightly crunchy texture. Set aside once cooked.
Blend the soup: Once the potatoes are tender, use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches. Be very careful when blending hot liquids! Remove the center piece of the blender lid and cover with a towel to allow steam to escape.
Add milk and cream: Return the soup to the pot and stir in the milk, heavy cream, salt, and pepper. Heat gently, but do not boil. Boiling the soup after adding the cream can cause it to curdle. Just heat it through until it’s warmed to your liking.
Serve and garnish: Ladle the creamy potato soup into bowls and garnish with the crispy tempeh bits and chopped chives. The contrast of the creamy soup with the crispy tempeh and fresh chives is what makes this dish so special.

Expert Tips & Serving Suggestions for Creamy Potato Soup

Want to take your creamy potato soup to the next level? Here are some expert tips and serving suggestions to make it even more delicious.

For an even smoother soup: Pass the blended soup through a fine-mesh sieve before adding the milk and cream. This removes any remaining potato fibers and creates an ultra-smooth texture.
Add more flavor: Consider adding a bay leaf to the soup while it simmers for extra depth of flavor. Remember to remove it before blending! You can also add a pinch of nutmeg for a subtle warmth.
Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a little kick.
Make it cheesy: Stir in some shredded cheddar cheese or parmesan cheese after blending for an extra cheesy flavor.

Serving Suggestions:

Pair it with bread: Serve with a side of crusty bread for dipping. Sourdough, baguette, or even garlic bread are all great options.
Add a salad: A simple green salad with a vinaigrette dressing makes a refreshing counterpoint to the rich soup.
Make it a meal: Add a grilled cheese sandwich or a ham and cheese panini for a heartier meal. Check out our recipe for Savory Ham and Egg Crepe with Arugula Salad for a great pairing.

Storage and Reheating:

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. The tempeh bits are best stored separately to maintain their crispiness.
Reheating: Reheat the soup gently on the stovetop over medium heat, stirring occasionally. You can also reheat it in the microwave, but be sure to stir it frequently to prevent hot spots. Add the tempeh bits just before serving.
Make-ahead: You can make the soup ahead of time and store it in the refrigerator until you’re ready to serve it. The tempeh bits can also be prepared ahead of time and stored in an airtight container at room temperature.

Ready to try this amazing recipe? We’re confident you’ll love it! Don’t forget to share your creations with us on social media and let us know what you think in the comments below.

Frequently Asked Questions (FAQ) About Creamy Potato Soup

Got questions about making the perfect creamy potato soup? We’ve got answers! Here are some of the most frequently asked questions about this recipe.

Can I use a different type of potato?

While Yukon Gold potatoes are highly recommended for their creamy texture and slightly sweet flavor, you can use other types of potatoes if needed. Russet potatoes will work, but the soup will be a bit starchier. Red potatoes are another option, but they have a slightly waxier texture. Adjust the cooking time as needed, as different potato varieties may cook at different rates.

Can I make this soup vegan?

Absolutely! To make this soup vegan, simply substitute the chicken broth with vegetable broth, use a plant-based milk and cream alternative (such as oat milk or cashew cream), and ensure your butter substitute is vegan-friendly. The tempeh is already a plant-based protein source, so no changes are needed there. This is a versatile recipe that easily adapts to different dietary needs.

What if I don’t have an immersion blender?

If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches. Be extremely cautious when blending hot liquids, as they can create pressure and cause the blender lid to explode. Remove the center piece of the blender lid and cover the opening with a towel to allow steam to escape while blending. Alternatively, you can use a potato masher to create a chunkier soup.

How can I make the tempeh extra crispy?

To ensure your tempeh is extra crispy, start with a hot skillet and use enough olive oil to coat the bottom. Don’t overcrowd the pan, as this can lower the temperature and prevent the tempeh from browning properly. Cook the tempeh in batches if necessary. Stir frequently to ensure even browning and prevent burning. You can also press the tempeh before crumbling it to remove excess moisture, which will help it crisp up even more.

Can I add other vegetables to this soup?

Yes, you can definitely add other vegetables to this soup! Carrots, celery, and onions are classic additions that can be sautéed with the potatoes for extra flavor. Other vegetables like leeks, garlic, and even roasted cauliflower can also be added. Just be sure to adjust the cooking time as needed to ensure all the vegetables are tender.

How do I prevent the soup from curdling?

To prevent the soup from curdling, avoid boiling it after adding the milk and heavy cream. Heat the soup gently over medium-low heat until it’s warmed through. If you’re using a plant-based milk or cream alternative, be aware that some varieties are more prone to curdling than others. Oat milk and cashew cream tend to hold up well in soups, while some soy milks may curdle. Consider adding a tablespoon of cornstarch mixed with cold water to the soup before adding the milk and cream to help stabilize it.

Can I freeze this soup?

While you can freeze this soup, the texture may change slightly upon thawing. Dairy-based soups often become grainy when frozen and thawed. To minimize this, allow the soup to cool completely before freezing it in an airtight container. When thawing, thaw it slowly in the refrigerator and reheat it gently over low heat, stirring frequently. You may need to add a little extra milk or cream to restore the desired consistency. The tempeh bits are best added fresh after reheating, as they may become soggy when frozen.

How can I make this soup healthier?

There are several ways to make this soup healthier. You can use low-sodium chicken or vegetable broth, substitute half-and-half for heavy cream, and use a smaller amount of butter or olive oil. You can also add more vegetables to boost the nutrient content and fiber. Instead of using all potatoes, consider adding some cauliflower or sweet potatoes. These options are also great for those following diabetic diets since potatoes raise blood sugar quickly; cauliflower and sweet potatoes are a more healthy option.

What kind of bread goes best with this soup?

Crusty bread is the perfect accompaniment to creamy potato soup. Sourdough, baguette, or a rustic loaf of bread are all great choices. Garlic bread adds extra flavor, while a simple slice of toast is a comforting option. The bread is perfect for dipping into the soup and soaking up all the delicious flavors. You might also enjoy our Rosemary Olive Oil Focaccia alongside this flavorful soup!

Can I add cheese to this soup?

Absolutely! Adding cheese to creamy potato soup can enhance its flavor and richness. Cheddar cheese, parmesan cheese, and Gruyère cheese are all excellent choices. Stir in shredded cheese after blending the soup until it’s melted and smooth. You can also top the soup with shredded cheese before serving. A sprinkle of crumbled blue cheese or goat cheese can also add a unique flavor twist.

Is this recipe suitable for meal prepping?

Yes, this recipe is perfect for meal prepping! You can make a large batch of soup on the weekend and store it in individual containers in the refrigerator for easy lunches or dinners during the week. The tempeh bits can also be prepared ahead of time and stored separately to maintain their crispiness. Just add the tempeh bits to the soup just before serving. This is a great way to ensure you have a healthy and delicious meal ready to go when you’re short on time.

Can I use pre-crumbled tempeh?

Yes, you can use pre-crumbled tempeh to save time. However, crumbling the tempeh yourself allows you to control the size of the pieces and ensure they’re evenly sized. Pre-crumbled tempeh may also be more processed and have a different texture than tempeh you crumble yourself. If you do use pre-crumbled tempeh, be sure to check the ingredients list to avoid any unwanted additives.

Conclusion: Enjoy Your Creamy Potato Soup!

There you have it – a delicious and comforting creamy potato soup recipe with a delightful twist of crispy tempeh bits! This soup is perfect for cozy nights in, quick weeknight dinners, or even a satisfying lunch. The combination of creamy potatoes, savory broth, and crispy tempeh is a flavor explosion that you won’t want to miss.

We hope you enjoy making and savoring this recipe as much as we do. Don’t be afraid to experiment with different variations and add your own personal touch. Whether you add more vegetables, spice it up with some hot sauce, or make it vegan with plant-based ingredients, this soup is incredibly versatile and adaptable to your preferences.

Now it’s your turn! Head to the kitchen and whip up a batch of this incredible creamy potato soup. And don’t forget to share your creations with us on social media using #EasyRecipesChef. We can’t wait to see your photos and hear your feedback in the comments below. Happy cooking!