This creamy potato cilantro soup is one of those recipes I’ve been making my whole life. It’s the kind of soup my mom made on weeknights because it’s fast, uses basic ingredients, and always turns out good. Potatoes, onion, cilantro, broth, done. You cook the potatoes until they’re soft, blend everything with fresh cilantro, and you get this incredibly creamy soup without adding any cream or dairy at all.
I remember growing up and listening to my mom, my aunts, and my grandmother talk about recipes. They shared them while chatting about a million other things, without specifying exact measurements. “A little of this, a handful of that.” I cook the same way for my family, estimating as I go. This soup is exactly that kind of recipe: flexible, forgiving, and it never fails.
Why this soup is so creamy (without cream)
All the creaminess comes from the potatoes themselves. When you cook them until they’re almost falling apart and then blend them, they turn into a silky, thick soup on their own. No cream, no butter, no milk needed. If you want it even creamier, use almond milk or oat milk instead of water. But honestly, just potatoes and broth does the job.
Ingredients
- Onion: sliced white or yellow onion. Leeks or shallots also work.
- Oil: olive oil or any mild vegetable oil. Butter works too.
- Potatoes: Yukon Gold or Russet are my favorites for the creamiest result. Use whatever you have.
- Cilantro: leaves and stems. The stems have a lot of flavor and blend smooth. About half a bunch.
- Vegetable broth or water: broth adds more flavor, but water is fine. You can also use chicken broth.
- Salt and pepper
How to make it
- Brown the onion. Heat the oil in a pot and cook the sliced onion for 3 to 5 minutes until translucent.
- Cook the potatoes. Add the potato chunks and cover with broth or water. Season with salt. Cover and simmer over medium low heat until the potatoes are very soft, almost falling apart, about 20 minutes.
- Blend with cilantro. Add the fresh cilantro (stems and all) and blend until smooth and creamy. Start on low speed and increase gradually. Don’t over blend or the potatoes can get gummy.
- Adjust and serve. Taste and adjust salt and pepper. Serve topped with toasted almonds or peanuts and a few fresh cilantro leaves.
Tips
- Don’t over blend. Potatoes get gummy if you blend too long. Blend just until smooth and stop.
- Control the thickness. This soup is naturally thick. Add more broth or water until it’s the consistency you like.
- Season the cooking water. Add salt when you add the broth. You can also drop in a bay leaf or marjoram (remove before blending).
- Use Yukon Gold or Russet for the creamiest result. But any potato works.
Variations
- No cilantro? Use spinach, arugula, or any leafy green you have. Celery also works great: chop it small, cook with the potatoes, and blend together.
- Creamier: use almond milk or oat milk instead of water.
- With a kick: blend in half a serrano or jalapeño pepper.
- With leeks: swap the onion for leeks. Check my guide to leeks if you haven’t cooked with them before.
How to store
Store in an airtight container in the refrigerator for up to 3 days. It will thicken as it cools, so add a splash of water or broth when reheating on the stove over low heat.
Can you freeze it? Yes. Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat on the stove. The texture may change slightly but the flavor stays great.
More soups you’ll love
- Sopa de papa (traditional Mexican potato soup with caldillo)
- Roasted red pepper and potato soup
- Mexican cabbage soup
- Caldo de queso (Sonoran cheese and potato soup)
Frequently Asked Questions
Creamy Potato Cilantro Soup
Equipment
- Pot
Ingredients
- ½ white or yellow onion sliced
- 1 tablespoon olive oil
- 3 medium potatoes Yukon Gold or Russet, peeled and cut into chunks
- ½ bunch fresh cilantro stems and leaves
- 4 cups vegetable broth or water
- Salt and pepper to taste
- To serve:
- Toasted sliced almonds or roasted peanuts
- Fresh cilantro leaves
Instructions
- Heat the oil in a pot over medium heat. Add the sliced onion and cook for 3 to 5 minutes until translucent.
- Add the potato chunks and cover with broth or water. Season with salt. Cover and simmer over medium low heat until the potatoes are very soft, about 20 minutes.
- Add the fresh cilantro (stems and all). Blend until smooth and creamy. Start on low speed and increase gradually.
- Taste and adjust salt and pepper. Serve topped with toasted almonds or peanuts and fresh cilantro.
Notes
- Yukon Gold and Russet give the creamiest result, but any potato works.
- Don’t overblend. Potatoes get gummy if blended for too long. Stop as soon as it’s smooth.
- If too thick, add more broth or water.
- For extra flavor, add a bay leaf or marjoram while cooking (remove before blending).
- Swap cilantro for spinach, arugula, or celery if preferred.
- For a creamier version, use almond milk or oat milk instead of water.
- Stores in the fridge up to 3 days. Freezes well for up to 2 months.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.