Potato soup without milk, cream or cheese

December is full of decadent dishes, so it is nice to balance out the richness with simple and healthful meals. This potato soup recipe makes a great lunch or light supper, perfect for a cold day.

There is no milk, cream or cheese in this potato soup, because I generally prefer non-dairy soups.

I use Yukon Gold potatoes. This is important. I’ve made potato soup with white potatoes, and I wasn’t thrilled with the taste. Yukon Gold potatoes have a nice flavor. 

This recipe also incorporates the green tops of carrots. I decided recently to experiment with cooking with the tops instead of just tossing them. They work well in this soup.

Remove the stem of the greens and finely chop the leaves. Then add to the broth.

The whole recipe cooks in the slow cooker. Fix it and forget it until you are ready to enjoy. 

My Recipe

Prep Time: 15 mins
Cook Time: 3-4 hours
Yields: 4 servings


  • 6-8 Yukon Gold potatoes, diced (about six cups)
  • 1 large onion, chopped
  • 4 carrots, chopped
  • 2 tablespoons of finely chopped leaves from green tops on carrots
  • 1 tablespoon of fresh rosemary, stems removed (about three sprigs)
  • 4 cups of vegetable broth
  • Black pepper


  1. Fill slow cooker with potatoes, onion, carrots, carrot greens, rosemary, broth and a few dashes of black pepper.
  2. Cook on high for 3-4 hours.

Carrie is the author of the Wise Taste food blog.

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