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Bowl of orange colored potato soup with garnish of cilantro and pepper in a white bowl with a spoon inserted on the right

Creamy “Two” Potato Soup

  • Author: Jennifer McDaniel
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 6 1x


  • 2 T. olive oil
  • 3 garlic cloves
  • 1 medium onion, chopped
  • 1 large sweet potato, diced
  • 2 large Yukon potatoes, diced
  • 1/4 c. white wine (good enough to drink)
  • 1/8 c. fresh sage, chopped
  • 1 T. garlic powder
  • 4 c. vegetable broth
  • 1/2 c. 2% milk
  • 1/2 c. half and half
  • 1 parmesan cheese rind
  • 2 bay leaves
  • 1/2 t. salt
  • 1/2. t. black pepper


  1. Heat oil in a large stockpot over medium-high heat.  Add garlic and onion and sauté for 5 minutes, stirring occasionally, until soft.
  2. Add  potatoes, and stir until combined.  Continue cooking for 4-5 minutes watching to ensure it doesn’t burn. Deglaze with white wine.
  3. Add chopped sage, garlic powder and salt.
  4. Add broth, bay leaves, and parmesan cheese rind.
  5. Reduce heat to medium-low, cover, and simmer for about 15-20 minutes or until the potatoes are soft, stirring every few minutes so that the bottom of the pot does not burn.  (The smaller you dice your potatoes, the faster they will cook.)
  6. Once the potatoes are tender, stir in the milk and cream.
  7. Remove bay leaves and parmesan cheese rind.
  8. Using an immersion blender, blend. Or using a blend, blend in small batches.
  9. Taste, and season with additional salt or pepper if needed.
  10. Serve warm, garnished with your desired toppings.  Or, transfer to a container and refrigerate for up to 3 days.


  • Serving Size:
  • Calories: 198
  • Sugar: 6.3 g
  • Sodium: 808.8 mg
  • Fat: 7.3 g
  • Saturated Fat: 2.4 g
  • Carbohydrates: 28.9 g
  • Fiber: 3.8 g
  • Protein: 3.9 g
  • Cholesterol: 8.7 mg