Name: Creamy Potato Soup with Crispy Potato Skins Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 20 ounces Potatoes (Yukon Gold or Russet); 1 tablespoon Dairy-free butter (or olive oil, or more as needed); 4 sprigs Fresh thyme; 4 Green onions; 1 teaspoon Garlic powder (or 2-3 garlic cloves, minced); 1 teaspoon Onion powder; 1/4 teaspoon Celery salt (optional); 1 teaspoon Dijon mustard (divided into two equal parts); 1/2 cup Dry white wine; 2 cups Vegetable broth; 1/4 cup Plant-based cooking cream (or full-fat coconut cream); 1 tablespoon Lemon juice (from about 1/2 lemon); 1 tablespoon Nutritional yeast; 1 pinch Salt (to taste); 1 pinch Pepper (to taste); 4 Potato skins (set aside from peeling); 1 tablespoon Olive oil (or more as needed); 2 cloves Fresh garlic (thinly sliced); 1 pinch Flakey sea salt; 2 tablespoons Green onions (green parts only, chopped, set aside for garnish); 2 slices Sourdough bread (toasted, can be gluten-free)

Jump to Recipe· 4.3 from 80 reviews

If you crave a comforting bowl of warmth that’s both indulgent and satisfying, this Creamy Potato Soup with Crispy Potato Skins Recipe is exactly what you need. Combining velvety smooth potato soup with the irresistible crunch of crispy fried potato skins, it creates a beautiful harmony of textures and flavors. The luscious creaminess enriched with fresh thyme, brightened by lemon juice, and perfectly seasoned with a touch of garlic and Dijon mustard makes this dish an instant favorite. Whether you’re looking for a cozy weeknight dinner or a stunning starter for guests, this soup will hug your taste buds and fill you up with joy.

Ingredients You’ll Need

The image shows a collection of cooking ingredients placed on a white marbled surface. At the top left is a white bowl full of small yellow potatoes with smooth skins. To the right of the bowl, there are three fresh white and green scallions. Next to them is a white bowl filled with a yellow liquid, likely oil, with specks of seasoning on top. Below the bowl of potatoes, a green ceramic cup holds a dark green liquid. Below that, a small beige pitcher contains a creamy white liquid. In the middle, a small white dish holds four different spices in separate piles: a mustard dollop, black pepper, garlic powder, and powdered ginger or similar. To the right, a round white dish contains half a lemon, a dollop of mustard, and a light beige powdered ingredient. Next to this dish, a small white bowl holds a block of butter. At the bottom left, a white oval plate holds several sprigs of fresh green thyme. photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully simple yet essential, each playing an important role in making this Creamy Potato Soup with Crispy Potato Skins Recipe shine. From the earthy Yukon Gold potatoes that provide a buttery texture to the fresh herbs and seasonings that elevate every spoonful, you’ll see how each one contributes to creating a balance of hearty and fresh flavors.

20 ounces Potatoes (Yukon Gold or Russet): The base of the soup, providing creamy texture and subtle flavor.

1 tablespoon Dairy-free butter (or olive oil): Adds richness and helps sauté ingredients to develop flavor.
4 sprigs Fresh thyme: Adds a gentle herbal aroma that pairs perfectly with potatoes.
4 Green onions: Provides both pungency and freshness, plus some color when garnished.

1 teaspoon Garlic powder: For warm, savory depth; fresh garlic can be used instead for more punch.
1 teaspoon Onion powder: Enhances the savory quality without overpowering the soup.
1/4 teaspoon Celery salt (optional): Adds subtle complexity and balances flavors nicely.

1 teaspoon Dijon mustard (divided): Gives a mild tang that brightens the soup.
1/2 cup Dry white wine: Used to deglaze the pan, deepening the flavor profile.
2 cups Vegetable broth: The cooking liquid that infuses the potatoes and herbs.

1/4 cup Plant-based cooking cream (or full-fat coconut cream): Provides luscious creaminess and body without dairy.
1 tablespoon Lemon juice: Adds a fresh, zesty lift that cuts through the richness.
1 tablespoon Nutritional yeast: Imparts a subtle cheesy, umami nuance.

Salt and Pepper: To taste, essential for balancing all flavors.
4 Potato skins: Set aside from peeling potatoes; transformed into crispy accents.
1 tablespoon Olive oil: For frying the potato skins to golden perfection.

2 cloves Fresh garlic (thinly sliced): Adds irresistible aroma and crisp garlic flavor to the skins.
Flakey sea salt: To finish the crispy skins with a crunchy, flavorful touch.
2 tablespoons Green onion greens (chopped): Reserved for bright garnishing at the end.

2 slices Sourdough bread (optional): Toasted accompaniment to soak up every last bit of soup.

How to Make Creamy Potato Soup with Crispy Potato Skins Recipe

Inside a metal pot, there are three layers of ingredients: the bottom layer is made of yellow potato chunks with some skin on, above them lies a second layer of similar potato pieces, and the top layer features sliced green onions scattered with small sprigs of fresh herbs. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Step 1: Prepare and Sauté the Potatoes and Aromatics

Start by peeling some of your potatoes while leaving a few unpeeled for texture variety, and save those peels for later. Cube the potatoes into bite-sized pieces so they cook quickly and evenly. Melt the dairy-free butter over medium-high heat in a large nonstick pot and toss in the cubed potatoes. Sauté them for about 5 minutes to develop a tender texture with a hint of golden color, which invites that rich flavor to develop beautifully.

Step 2: Build Flavor with Herbs and Seasonings

While the potatoes soften, prep the green onions and thyme. Chop the white and light green onions to add into the pot along with thyme leaves, garlic powder, onion powder, celery salt, and half of the Dijon mustard. Sauté these fragrant ingredients for an additional 3 minutes to unlock their aromas. Deglaze the pan by pouring in the white wine and let it reduce for 2 minutes, stirring often, to capture all those layers of flavor.

Step 3: Simmer the Soup

Pour the vegetable broth into the pot and bring the whole mixture to a boil. Lower the heat and simmer for about 10 minutes until the potatoes are fork-tender. This simmering step blends all the flavors while softening the potatoes perfectly, setting the stage for the creamy finish.

Step 4: Blend and Add the Creamy Elements

Carefully transfer the soup into a blender, whether high-speed or immersion, and add the remaining Dijon mustard, plant-based cooking cream, lemon juice, and nutritional yeast. Blend until completely smooth and silky, then pour it back into the pot. Adjust the seasonings with salt and pepper to taste, ensuring the soup is deliciously balanced with brightness and depth.

Step 5: Fry the Crispy Potato Skins

Heat olive oil in a skillet until shimmering but not smoking. Pat the reserved potato skins dry to remove any moisture, then add them to the hot oil. Fry for about 2-3 minutes, flipping to ensure even crispness and a golden hue. Toss in the thinly sliced garlic cloves and cook an additional 1-2 minutes until fragrant and crispy. Drain excess oil and sprinkle with flakey sea salt for the perfect crunchy topping.

Step 6: Combine and Garnish

Serve the creamy soup in warm bowls and adorn with a generous sprinkle of the crispy potato skins and garlic, the bright green onion tops, and a few cracks of fresh black pepper. Add toasted sourdough slices on the side if desired, creating an inviting and hearty meal that feels like homemade comfort at its finest.

How to Serve Creamy Potato Soup with Crispy Potato Skins Recipe

Garnishes

Garnishing is where this soup really shines visually and flavor-wise. Using the green onion greens that you set aside adds a pop of fresh green color and a mild, oniony bite. The crispy potato skins add irresistible crunch contrasting the silken soup, along with the crispy garlic slices that bring their own aromatic punch. A final sprinkle of cracked black pepper and flakey sea salt elevates the overall experience with bursts of bold seasoning.

Side Dishes

This soup pairs wonderfully with simple, toasted sourdough bread to soak up every last creamy drop. For a heartier meal, a fresh green salad with a lemon vinaigrette cuts the richness beautifully. Roasted vegetables or even a light grain like quinoa can round out the meal if you want some extra substance alongside your soup bowl.

Creative Ways to Present

For a dinner party or special occasion, serve this soup in individual rustic bread bowls for an impressive, edible presentation. Layer the crispy potato skins around the rim or sprinkle some crushed chips for extra texture contrast. You can also drizzle a swirl of olive oil or a splash of fresh herb oil for a glossy, gourmet finish that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Store any leftover creamy potato soup in an airtight container in the refrigerator for up to 3 days. Keep the crispy potato skins separate to maintain their crunch and reheat them just before serving to regain their perfect texture.

Freezing

This soup freezes well if you want to save time in the future. Freeze the soup in freezer-safe containers for up to 2 months. Note that the crispy skins do not freeze well, so prepare fresh ones when ready to serve.

Reheating

Reheat your soup gently on the stove over low to medium heat, stirring often to prevent sticking and ensure even heating. You may want to add a splash of vegetable broth or water if the soup thickens too much. Fry or bake fresh potato skins while reheating to preserve the ideal crispiness.

FAQs

Can I use regular cream instead of plant-based cream?

Absolutely! Regular cream will make the soup richer and creamier, but the plant-based cream keeps it dairy-free and still deliciously smooth.

What type of potatoes is best for this soup?

Yukon Gold or Russet potatoes are excellent choices as they become tender while cooking and blend into a creamy consistency without getting grainy.

How do I make the potato skins super crispy?

Make sure to dry the peels thoroughly before frying and keep the oil hot enough so the skins crisp quickly without absorbing too much oil. Flipping them regularly helps achieve even color and crunch.

Can I prepare the soup without a blender?

An immersion blender works wonderfully if you don’t have a traditional blender. Alternatively, mashing the cooked potatoes well and whisking in the liquids can work for a more rustic texture.

Is this recipe suitable for vegans?

Yes! Using dairy-free butter and plant-based cream makes this entire Creamy Potato Soup with Crispy Potato Skins Recipe completely vegan and suitable for those avoiding animal products.

Final Thoughts

This Creamy Potato Soup with Crispy Potato Skins Recipe truly feels like a warm hug in a bowl, perfect for any day you crave comfort but want a little sparkle of creativity. It’s simple to make, packed with flavor, and the crispy skins add that extra special touch that will have you making this soup again and again. Go ahead and give it a try—you might just discover your new favorite way to enjoy potatoes!