Creamy Homemade Low Sodium Potato Soup

This creamy homemade low sodium potato soup is the ultimate comfort food for chilly days. Packed with tender potatoes, caramelized onions, aromatic herbs, and a touch of cream, this soup is rich in flavor without relying on added salt. It’s simple, cozy, and perfect for a hearty lunch or dinner.

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Whether you’re looking for a weeknight meal or a make-ahead lunch option, this one-pot soup is both satisfying and easy to prepare. Using fresh ingredients and a no-salt-added broth, you get all the creamy goodness of traditional potato soup without the extra sodium.

If you love soups, you might also enjoy our other low-sodium favorites, including chicken noodle soup, turkey chili, and egg drop soup.

Why This Soup Works

There are a few reasons this low sodium potato soup stands out:

• It’s creamy, comforting, and packed with flavor.
• It makes a filling lunch or dinner with minimal effort.
• Everything cooks in a single pot, making cleanup simple.
• The recipe is beginner-friendly, and step-by-step instructions make it easy to follow.

This soup is especially perfect for fall and winter, bringing warmth and comfort to the table without compromising on taste.

Ingredients You’ll Need

The star of this soup is fresh, yellow waxy potatoes. They hold up well when cooked, giving a creamy yet chunky texture. You’ll also need sweet onions for caramelization and green onions or scallions for a fresh finish.

For the base, we use a combination of no-salt-added chicken broth and water. Cream adds richness, but you can swap it for half-and-half, light cream, or coconut milk if you prefer a dairy-free version.

The herbs and spices bring the soup to life. Dried thyme, black pepper, and a squeeze of lemon juice give depth without adding salt.

Here’s the full ingredient list:

• Olive oil
• Sweet onions
• Yellow potatoes
• No-salt-added chicken broth
• Water
• Dried thyme
• Heavy cream (or coconut milk)
• Green onions
• Lemon juice
• Black pepper

Additions and Substitutions

This is a classic potato soup, but there are plenty of ways to tweak it to your liking:

• Add diced carrots and celery while sautéing onions for extra color and flavor.
• Include sliced mushrooms for a deeper, earthy taste.
• Mix in cooked grains such as barley, farro, or wild rice to make the soup heartier.
• For a dairy-free alternative, replace cream with full-fat coconut milk, which keeps the soup rich and creamy.

These small tweaks can make the soup more versatile without straying from the low-sodium goal.

Step-by-Step Instructions

Step 1: Caramelize the onions

In a large pot, heat olive oil over medium-low heat. Add chopped onions and sauté for 15–18 minutes until they turn golden brown and develop a rich, sweet flavor. Caramelizing the onions is key to a deeply flavorful soup.

Step 2: Prepare the potatoes

While the onions cook, peel and chop the yellow potatoes into small, bite-sized cubes, about ¼ inch. Keeping them uniform ensures even cooking.

Step 3: Combine ingredients in the pot

Add the chopped potatoes to the caramelized onions. Pour in the no-salt-added chicken broth, water, and sprinkle in the dried thyme. Stir everything together to coat the potatoes in the flavorful broth and herbs.

Step 4: Simmer until tender

Cover the pot and let the soup simmer gently for 40–45 minutes, until the potatoes are tender when pierced with a fork. The simmering allows the potatoes to absorb the flavors of the broth and herbs.

Step 5: Add cream and green onions

Once the potatoes are cooked, stir in the cream (or coconut milk) and add the sliced green onions. Mix thoroughly to combine the creamy base with the lightly sharp flavor of the fresh onions.

Step 6: Finish with lemon and pepper

Finally, squeeze in fresh lemon juice and season with black pepper. Stir, taste, and adjust if needed. Serve hot, and enjoy the comforting richness of this low-sodium potato soup.

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Storage and Make-Ahead Tips

• Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave until warm.
• This soup is perfect for meal prep. Portion into containers and enjoy throughout the week for quick, hearty lunches.
• If you want a thicker consistency, blend a portion of the soup with an immersion blender before adding the cream.

Expert Tips

• Chop potatoes into consistent sizes to ensure even cooking.
• For a bit of heat, add a pinch of chili flakes or cayenne pepper.
• Using yellow waxy potatoes gives the best texture; avoid starchy Russet potatoes, as they can become mushy.
• Coconut milk can replace cream for a slightly sweeter, dairy-free version.

More Ways to Enjoy Low Sodium Potato Soup

This potato soup is incredibly versatile. Serve it as a warming main course or pair it with a fresh salad or crusty bread for a complete meal. You can also transform it into a thicker chowder by blending part of the soup, or keep it chunky for a hearty, rustic feel.

For extra flavor without adding salt, try topping your bowl with:

• Fresh herbs like parsley, dill, or chives
• Roasted garlic
• Sautéed mushrooms
• A sprinkle of black pepper or smoked paprika

This soup also freezes beautifully. Pour cooled soup into freezer-safe containers, leaving space for expansion, and it will last for up to 3 months. Reheat gently on the stove or in the microwave, stirring occasionally to maintain its creamy texture.

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