Creamy Low Sodium Potato Soup Recipe
This creamy low sodium potato soup recipe is a cozy, comforting, and fantastic cold-weather meal idea. Made with fresh chopped potatoes, onions, spices, and cream, this tasty soup has a wonderful flavor with no added salt.
Start by caramelizing onions and simmering them with fresh potatoes, herbs, spices, and stirring in a creamy no-salt-added broth. This one-pot meal is easy to make (and we have step-by-step photos below to help out) and is a fantastic lunch or dinner idea.
Want more low sodium soup recipes? Try our low sodium chicken noodle soup recipe, low sodium turkey chili, and our favorite low sodium egg drop soup.
Fall is officially here, and we are shifting into soup mode! I’ve been making this potato soup for a few year now (it’s one of Brett’s favorites!) and I realized I didn’t have it yet up on this site. So here you are, a fantastic creamy and comforting soup that is low in sodium!
Start by caramelizing onions until brown and delicious. Add in the potatoes, spices, and a no-salt-added broth, and cook until the potatoes are tender. Stir in cream (or see our dairy-free alternatives below) and top with fresh green onions and lemon juice for amazing flavor. I love making a big pot of this soup on Sunday, then enjoying it for lunches during the week.
Why This Recipe Works
- It’s a creamy and flavorful low sodium soup idea!
- A hearty and satisfying lunch or dinner.
- A great one-pot meal.
- It’s a fantastic cozy cold-weather soup you can enjoy from fall to spring.
- Anyone can successfully make this soup by following our step-by-step photos and directions below!
Ingredients You’ll Need
See the recipe card below for a full list of instructions and ingredient amounts!
The base of this recipe is potatoes! I used a yellow waxy potato, which I find gives this soup a wonderful texture and holds up to being boiled (and doesn’t get mushy).
I use both sweet onions to caramelize and green onions or scallions to finish the soup at the end. The onion flavor pairs well with the potatoes and cream, giving the soup baked potato vibes.
The broth of the soup is no-salt-added chicken broth and some water (although you can substitute more chicken broth instead). I also add some heavy cream at the end. You could use half and half or light cream instead if desired.
For spice, I like adding dried thyme, black pepper, and finishing the dish with fresh lemon juice for a super creamy taste.
Additions and Substitutions
This is a pretty basic potato soup, but you could add diced carrots and celery in while cooking the onions for more flavor and color.
We sometimes add sliced mushrooms to the soup for an extra earthy taste.
Add barley, farro, or wild rice for a heartier soup.
A great alternative to cream is full-fat coconut milk! Most of the time when I make this soup, I use coconut milk as it’s a great dairy-free option.
How To Make This Recipe
Step 1: To a large pot, add the olive oil and heat over medium-low heat. Add in the chopped onions, and saute for 15-18 minutes until they begin to brown and caramelize.
Step 2: Chop the potatoes into bite-sized pieces, about 1/4 inch cubes.
Step 3: Add the potatoes to the pot with the onions. Pour in the no-salt-added chicken broth, water, and thyme.
Step 4: Stir well to combine the potatoes with the spices and broth. Cover, and let simmer for 40-45 minutes until potatoes are tender.
Step 5: Add in the cream or coconut milk and the green onions to the soup, and stir well to combine.
Step 6: Squeeze in the lemon juice and add the black pepper, serve, and enjoy hot.
Recipe FAQs
Store any leftovers in an airtight container and refrigerate for up to 4 days. Reheat in the microwave or on the stovetop and enjoy hot.
For a dairy free version, you can use coconut milk instead of heavy cream. It has the same wonderful richness and a great light flavor.
Absolutely! Firm potatoes like white potatoes, red potatoes, or baby potatoes would be great to try out. Avoid using Russet potatoes as they can become mushy if cooked for too long.
Expert Tips
- When chopping the potatoes, make them roughly the same size. You want the pieces small enough to be bite-sized and consistent throughout the soup.
- For a spicier soup, you can add 1/4 teaspoon chili flakes or cayenne pepper if desired.
- This soup is great to meal prep or make ahead! Follow the cooking directions below, and portion the finished soup into individual containers to enjoy throughout the week.
More Low Sodium Potato Recipes
- Low Sodium Greek Lemon Roasted Potatoes
- Low Sodium Crispy Smashed Potatoes
- The best Low Sodium Hash Browns Recipe
- Low Sodium Twice Baked Potatoes Recipe
- Low Sodium Roasted Root Vegetables Recipe
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Low Sodium Potato Soup
Equipment
- large pot
Ingredients
- 2 tablespoons olive oil
- 2 large sweet onions sliced
- 3 lbs yellow potatoes
- 32 ounces no-salt-added chicken broth
- 3 cups water
- 1 teaspoon thyme
- 8 ounces heavy cream
- 1 bunch green onions sliced
- 2 lemons juiced
- ½ teaspoon black pepper
Instructions
- To a large pot, add the olive oil and heat over medium-low heat. Add in the chopped onions, and saute for 15-18 minutes until they begin to brown and caramelize.
- Chop the potatoes into bite-sized pieces, about 1/4 inch cubes.
- Add the potatoes to the pot with the onions. Pour in the no-salt-added chicken broth, water, and thyme.
- Stir well to combine the potatoes with the spices and broth. Cover, and let simmer for 40-45 minutes until potatoes are tender.
- Add in the cream or coconut milk and the green onions to the soup, and stir well to combine.
- Squeeze in the lemon juice and add the black pepper, serve, and enjoy hot.
Notes
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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