If you’re craving a comforting, velvety soup that feels like a warm hug on a chilly day but want to skip the bacon, you’re in for a treat. This Creamy Potato Soup without Bacon Recipe is everything you hope for in a bowl—rich, flavorful, and ridiculously easy to make. I absolutely love how this turns out creamy and satisfying without relying on bacon, so if you’ve been searching for a cozy potato soup that’s vegetarian-friendly (and yes, still delicious), this one’s going to be your new favorite.

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Why You’ll Love This Recipe

Simple Ingredients: You don’t need anything fancy to make this soup shine—pantry staples do the trick beautifully.
No Bacon, No Problem: It’s creamy and flavorful without any bacon, perfect if you want a vegetarian or milder option.
Comfort Food Vibes: It’s the kind of homey soup that feels nostalgic and satisfying, especially on a cold day.

A single white bowl holds a thick, creamy soup with a pale yellow color, showing small bits of orange and green vegetables mixed throughout, giving it a textured look. The bowl sits on a light wooden board, with a shiny silver spoon placed beside it to the left, and part of a slice of bread visible on the upper right. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients here work wonderfully together to build layers of flavor and that perfect creamy texture you’re after. Each one plays a key role, and I love how easy they are to find at any grocery store.

Butter: It adds richness and helps soften the veggies to kick off the soup’s flavor base.
Yellow Onion: A little sweetness and depth come from cooking this until translucent.
Garlic Clove: Just a hint — pressed or finely chopped to release that comforting aroma.
Celery Stalk: Adds a subtle crunch and freshness, balancing the creaminess.
Carrot: Brings in natural sweetness, which complements the earthiness of the potatoes.
Russet Potatoes: The hero of the dish — their starchy texture helps create that smooth, thick soup without extra thickeners.
Salt: Be generous here; it unlocks all the flavors.
Vegetable Broth: Or chicken broth if you prefer — it’s the flavorful liquid that brings everything together.
Milk: I usually use whole milk to keep it creamy but you can try lighter versions or even water for a thinner soup.
Plain Yogurt: Adds a lovely tang and richness without heaviness.

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

I like to switch things up depending on the season or what’s in my fridge. This Creamy Potato Soup without Bacon Recipe welcomes all kinds of personal touches, so don’t be afraid to get creative.

Add some green: I sometimes toss in chopped kale or spinach toward the end for a bit of color and extra nutrition—it’s delicious.
Dairy alternatives: For a lighter version, try almond or oat milk instead of dairy milk, and swap yogurt for coconut cream to keep it creamy and smooth.
Herbs and spices: I discovered that a pinch of smoked paprika or a sprinkle of fresh chives on top really elevates the flavors without overpowering them.

How to Make Creamy Potato Soup without Bacon Recipe

Step 1: Sauté Your Veggie Base

Start by melting butter in your favorite soup pot over medium heat. Add the chopped onion and garlic, cooking for about 3 minutes until the onions start to turn translucent and sweet-smelling. This first step is where the magic begins—you’ll notice the kitchen instantly feels cozy. Then toss in your chopped celery and carrot and sauté for another 2 minutes to soften them just right.

Step 2: Build the Soup with Potatoes and Liquids

Add the peeled and cubed russet potatoes straight into the pot along with generous pinches of salt to bring out all those flavors. Pour in the vegetable broth and milk, giving everything a good stir. Turn the heat up to high and bring the mixture to a boil, but keep an eye on it so it doesn’t bubble over.

Step 3: Simmer and Mash for Creamy Goodness

Once boiling, reduce the heat to low and cover the pot with a lid. Let it simmer for 15 to 20 minutes, or until the potatoes are fork-tender. Here’s the fun part: gently mash the potatoes right in the pot using the back of a spatula or a potato masher. It’s how you get that luscious, creamy texture without needing extra thickeners. Then, take the pot off the heat and stir in the plain yogurt—it adds a subtle tang that brightens the soup beautifully.

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Pro Tips for Making Creamy Potato Soup without Bacon Recipe

Choose the Right Potatoes: Using russet potatoes is key—they break down nicely without turning gluey and help create that creamy texture.
Don’t Skip the Yogurt: It adds a lovely tang and creaminess that keeps the soup from feeling heavy or one-dimensional.
Mash Gently: You want some potato chunks for texture, not a pureed soup—so mash just enough to thicken it up.
Adjust Salt Gradually: Salt levels affect flavor dramatically, so taste as you go to avoid over-seasoning.

How to Serve Creamy Potato Soup without Bacon Recipe

A white bowl filled with thick, creamy, pale yellow soup that has small, soft pieces of orange carrot and green celery mixed throughout. The bowl sits on a wooden board with two slices of crusty bread placed at the top right corner. A silver spoon lies to the left side of the bowl on the wooden board. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to finish this soup with chopped fresh chives or a sprinkle of cracked black pepper to add a fresh bite. Sometimes, a swirl of extra yogurt or a drizzle of good olive oil gives it a pretty, restaurant-style touch. If you want a bit of crunch, toasted pumpkin seeds or crispy fried shallots add a lovely contrast without needing bacon.

Side Dishes

For a cozy meal, I usually serve this creamy potato soup with crusty bread, like a warm baguette or sourdough slice—you can never go wrong with dipping. A simple green salad with a bright vinaigrette balances the richness perfectly, especially if you’re serving this for lunch or a light dinner.

Creative Ways to Present

For a special occasion, I’ve served this soup in mini bread bowls which always impress guests and make the meal feel a bit more festive. Another idea is layering the soup with a few roasted veggies on top or adding a sprinkle of crispy herb croutons for texture and color contrast.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. Before refrigerating, let the soup cool completely to avoid condensation, which can make it watery. When you reheat, give it a good stir to bring back the creamy texture.

Freezing

Freezing this creamy potato soup works well if you skip adding the yogurt before freezing. I usually freeze the soup in portions, then stir in fresh yogurt when reheating. This keeps the texture fresh and avoids the yogurt separating.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring occasionally. If the soup has thickened up too much, adding a splash of milk or broth helps loosen it to your preferred consistency. After warming through, stir in a little fresh yogurt for that final creamy touch.

FAQs

Can I use other types of potatoes for this soup?

While russet potatoes are ideal because they break down nicely and create a creamy texture, you can use Yukon Golds as a substitute—they hold their shape a bit more but still work well. Avoid waxy potatoes as they won’t soften enough and may result in a less creamy texture.
Is this soup vegetarian or vegan?

This Creamy Potato Soup without Bacon Recipe is vegetarian as written, especially if you use vegetable broth. To make it vegan, substitute butter with a plant-based alternative, use non-dairy milk like almond or oat milk, and swap yogurt for coconut cream or a vegan yogurt option.
Can I make this soup thicker or thinner?

Absolutely! If you want a thicker soup, reduce the amount of milk or cook it uncovered for a few more minutes. For a thinner soup, add extra broth or milk when reheating. Adjust salt and seasoning accordingly after changing the liquid amount.
Why do you add yogurt instead of cream?

I love adding yogurt because it adds creaminess with a light tang, making the soup feel lighter and more refreshing. Plus, it’s a great way to sneak in a bit of probiotics. Cream works, too, but the yogurt gives a delightful balance I’ve grown fond of over time.

Final Thoughts

This Creamy Potato Soup without Bacon Recipe is honestly one of those little kitchen victories I enjoy sharing. When I first tried going bacon-free, I worried I’d miss that smoky flavor, but I quickly learned that simple ingredients and the right technique make all the difference. I hope you find as much comfort and deliciousness in this soup as I do—give it a try, and it might just become your go-to for cozy nights in.