Yogurt Potato Soup
Whip up this one-pot creamy potato soup in just 30 minutes! With yoghurt, garlic, and a handful of simple ingredients, it’s a comforting meal the whole family will love.
If you loved this quick and easy recipe for busy weeknights, you’ll also enjoy my Creamy Pepper and Spinach Chicken or Cabbage Pasta. If you’re into a sheet pan and one-pot meals, give my Smoked Pork Ribs and Cabbage Casserole a try.
For something oven-free and lighter, I recommend my Japanese Tuna Onigiri. And when you’re craving a quick dessert, don’t miss out on my Apple Cake (more apples than dough), Yogurt Cake (No Flour), or Morello Sponge Cake.
If you’re in the mood for a late weekend breakfast, my Cabbage or Potato Frittata will hit the spot!
A Delicious One-Pan Wonder for Busy Days
Who’s got time for a million dishes? Not me! This potato soup is the kind of recipe that saves your evening. With simple ingredients you probably already have in your kitchen, it comes together like magic. It’s the kind of meal that’s comforting and satisfying without making you sweat over the stove.
Plus, this recipe has a little secret weapon: a creamy yogurt topping. It’s tangy, garlicky, and bakes up beautifully golden. Even picky eaters might forget they were ever picky. And if you’re like me, the leftovers (if there are any) will be calling your name by morning.
A Little About This Recipe
This recipe is what I call “busy-day magic.” It’s hearty, quick to make, and uses pantry basics. Bonus points: it’s a hit even with picky eaters, thanks to the creamy yoghurt and the comforting potato base.
Now, I won’t lie—peeling potatoes isn’t my favourite task. But once you’ve cubed and tossed them into the pot, the soup practically cooks itself. Trust me, you’ll love how easy it is. Plus, spicy peppers on the side? Game changer.
Why You’ll Love This Recipe
- Quick and Easy: On the table in under 30 minutes.
- Minimal Ingredients: Uses staples you likely already have.
- Customizable: Adjust the spice, veggies, or yoghurt to suit your taste.
- Perfect for Cold Days: Comfort food that warms you up quickly.
Expert Tip
To avoid curdling the yoghurt, temper it with hot soup before adding it to the pot. This small step makes all the difference for a smooth, creamy result.
Ingredients in my Yogurt Potato Soup
Get everything ready before starting. Chop the onion, grate the carrots, and cube the potatoes. Crush the garlic, whisk it with yoghurt and the egg, and have the parsley chopped and waiting.
Taking a few minutes to prep upfront keeps things smooth and stress-free. Trust me, you’ll be glad when it all comes together easily!
- The best potatoes to use are:
- Yukon Gold: Creamy and perfect for smooth soups.
- Russet: Breaks down to thicken the soup.
- White Potatoes: Stay tender and hold their shape.
- Yoghurt: I often use the Greek variation for its creamy texture.
Step-by-step instructions
Making this yoghurt potato soup is quick and easy! Prep your ingredients, let the potatoes simmer, and stir in the yogurt for a creamy finish. It’s cosy, filling, and perfect for any day.
You’ll feel like a pro whipping this up—it’s simple, no fuss, and delicious. Your family might even think you’ve got secret kitchen tricks up your sleeve!
- Start with the Veggies: Heat oil in a deep pan. Sauté chopped onions until translucent, then add grated carrots. Season with salt, pepper, and the bouillon cube. Cook for 3-5 minutes, stirring occasionally.
- Add the Potatoes: Toss in the cubed potatoes and sauté for 2 minutes. Then, pour in 8 cups of water. Reduce the heat and simmer for 20 minutes, until the potatoes are tender.
- Prepare the Yogurt Mix: In a large bowl, whisk yogurt with the egg and crushed garlic.
- Temper the Yogurt: Slowly add a few ladles of hot soup to the yoghurt mix, stirring constantly. Gradually pour the tempered yoghurt mix back into the pot, stirring as you go. This step prevents curdling.
- Finish and Garnish: Let the soup simmer for another 2-3 minutes. Garnish with chopped parsley, adjust seasoning, and serve hot with spicy peppers on the side, freshly baked bread or polenta.
A full list of ingredients and instructions can be found in the recipe card below.
Tips and Tricks
- Dice Potatoes Evenly: This ensures they cook at the same rate.
- Stir Constantly: When adding the yoghurt mix to the soup, keep stirring to prevent lumps.
- Adjust Consistency: Add more water or broth if you like a thinner soup.
Substitutions
- Yoghurt: Use sour cream or a dairy-free alternative.
- Chicken Bouillon Cube: Use veggie broth for a vegetarian option.
Serving Suggestions
- Pair with crusty bread or polenta for a complete meal.
- Serve with a side of spicy pickled peppers for an extra zing.
- Add a spoonful of sour cream for a more creamier texture.
FAQs
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended due to the yogurt, but the soup base (without yogurt) freezes well for 1 month.
Related recipes
- Roasted Vegetable Soup
- Chicken Soup You Can’t Stop Eating! Soup in 30 Minutes!
- Romanian Meatball Soup (Ciorba de perisoare)
- How to make Vegan Lentil Soup
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Creamy Potato Soup with Garlic and Yogurt: A 30-Minute Recipe
Equipment
- deep pan
- Whisk
- Ladle
Ingredients
- 3 tbsp sunflower oil or olive oil
- 1 large onion chopped
- 2 medium carrots grated
- 1 chicken bouillon cube
- 1 tsp salt
- ½ tsp black pepper
- 2.2 lbs potatoes cubed
- 2 cups plain yogurt
- 1 egg
- 5 garlic cloves crushed
- 1 bunch of frsh parsley chopped
- Optional: Spicy pickled peppers for serving
Instructions
Start with the Veggies
- Heat the oil in a deep pan over medium heat. Add the chopped onions and cook them until they turn soft and translucent, about 3-5 minutes. Stir frequently to avoid burning. Once the onions are ready, stir in the grated carrots. Sprinkle with salt and pepper, and crumble in the chicken bouillon cube. Mix everything well, letting the carrots cook for about 3-4 minutes. Keep stirring to ensure even cooking and to help the veggies release their natural sweetness, creating a flavorful base for the soup.3 tbsp sunflower oil or olive oil, 1 large onion, 2 medium carrots, 1 chicken bouillon cube, 1 tsp salt, 1/2 tsp black pepper
Add the Potatoes
- Increase the heat slightly and add the cubed potatoes to the pan. Stir them gently, ensuring they are coated in the oil and veggie mixture. Let them cook for about 2 minutes to absorb the flavors. Then, pour in 8 cups (approximately 2 liters) of water. Stir everything together, bring it to a boil, and then reduce the heat to low-medium. Cover the pan and let the soup simmer for about 20 minutes, or until the potatoes are fork-tender. Check occasionally and give it a stir to ensure nothing sticks to the bottom.2.2 lbs potatoes
Prepare the Yogurt Mix
- While the potatoes are cooking, grab a large mixing bowl. Add the yogurt, egg, and crushed garlic. Whisk the mixture until smooth and well-combined. This step ensures the yogurt mix is ready to blend seamlessly with the soup later.2 cups plain yogurt, 1 egg, 5 garlic cloves
Temper the Yogurt
- This part is key to achieving a creamy soup without curdling the yogurt. Once the potatoes are fully cooked, carefully ladle some of the hot soup broth into the yogurt mixture. Add it slowly, about 1 ladle at a time, whisking continuously to prevent lumps. Repeat this process until the yogurt mixture is warm and thinned out. Gradually pour the tempered yogurt back into the pot with the soup, stirring constantly as you do. This technique helps the yogurt integrate smoothly into the soup, creating a creamy, silky texture.
Finish and Garnish
- Allow the soup to simmer for another 2-3 minutes after adding the yogurt mixture. This helps meld all the flavors together. Taste the soup and adjust the seasoning if needed, adding a bit more salt or pepper to your liking. Remove the pan from heat and sprinkle freshly chopped parsley over the top for a fresh burst of color and flavor. Serve the soup hot with a side of spicy pickled peppers for a tangy, zesty kick that pairs beautifully with the creamy base.1 bunch of frsh parsley
Video
Notes
- Yogurt Curdling Tip: Always temper the yogurt by mixing it with hot broth before adding it to the soup. This step prevents curdling and ensures a creamy texture.
- Consistency Adjustment: If the soup is too thick for your liking, add a splash of hot water or broth to thin it out.
- Make It Vegetarian: Swap the chicken bouillon cube for a vegetable one to make the soup vegetarian-friendly.
- Garlic Intensity: Roast the garlic cloves before crushing them into the yogurt mix for a milder garlic flavour.
- Storage Advice: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, stirring frequently.
- Serving Suggestion: Spicy pickled peppers, polenta or crusty bread make excellent accompaniments.
You can never go wrong with yogurt potato soup. This looks like the perfect winter dish!
Yuuumy. What an easy and tasty soup. We live in wisconsin where it’s so cold right now, so this was the perfect warm and comforting dinner we needed. Thanks for the “Yogurt Curdling Tip” tip too. 🙂
This potato soup is so creamy love the kick with garlic yougrut together. Thanks fo sharing this recipe.
This was so quick, delicious and warming. Just what I needed after a cold day out with my horse!
This is the perfect soup for the current weather, It’s going in my regular rotation!
Katie xoxo
This soup was amazing! My family absolutly loved it!
Such an easy, hearty and delicious potato soup. It’s perfect for lunch or dinner on a chilly day