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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