This easy, creamy cilantro lime dressing recipe is one of our favorite sauces to keep in the fridge. Use it for salads, drizzle over tacos, add to burritos, and more!

This dressing came to be when I was craving a taco salad and wanted a bright, creamy cilantro dressing to go with it. I started with our homemade ranch as a base, but swapped the herbs for a bunch of cilantro and the lemon for fresh lime juice.

The results were one of the yummiest salad dressings we’ve made. This creamy dressing is perfect for salads, but you can use it for so much more. Think tacos, burritos, rice bowls, a dip for veggie quesadillas, and even as a dip for vegetables.

Key Ingredients

• Sour Cream and Mayonnaise: I use sour cream and mayonnaise to make our ranch recipe extra creamy, so I do the same here. If you want to lighten things up a little, you can substitute the sour cream with Greek yogurt or even blended cottage cheese (weird, but it works!).
• Buttermilk or Milk: Buttermilk adds a tangy, creamy flavor that’s hard to beat. If you don’t have buttermilk, regular milk with a bit more lime juice also works. If you buy buttermilk for this recipe and have some left over, try these buttermilk pancakes (I love them!).
• Lime Juice: A splash of fresh lime juice brightens the dressing in a way that store-bought bottles can’t compete with. Plus, the lime works so well with the fresh cilantro.
• Cilantro and Green Onion: I love fresh herbs and am committed to using a lot of them whenever I buy them. That’s why you’ll be using an entire cup of cilantro leaves for this cilantro dressing. The green onion adds even more fresh flavor. I love it!
• Jalapeño: This was a last-minute addition the first time I made this, and I’ve been adding it ever since. I mince about 1 tablespoon of fresh jalapeño, and then blend it with the other ingredients. It doesn’t make it spicy. That said, you can always increase it.
• Spices: Onion powder, garlic powder, salt, and pepper round everything out and make this dressing extra delicious.

Find the full recipe with measurements below.

Tips for Making My Cilantro Lime Dressing

Tip 1: Use a blender. The quickest way to make this recipe is to add all the ingredients to a blender, hit go, and wait 30 seconds. A food processor works, too!

Tip 2: Make it ahead of time. Making your own salad dressing every night of the week is probably not ideal. That’s why I am happy to say that this one lasts when stored in an airtight container for about 4 days. The green of the cilantro may dull slightly, but not much, and the dressing will still taste great.

Ways to Use Your Dressing

I’m already using it for everything. It’s excellent for this taco salad, as a sauce for these simple chicken breasts, drizzled over roasted veggies, and I’ve added it to burrito bowls made with my favorite cilantro lime rice!

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How to make creamy dill sauce for salmon (or most seafood dishes). This recipe is easy, calls for a short list of ingredients, and lasts in the fridge for a week.

I’ve always been that person who thinks that enough sauce can make just about anything better. We’ve been enjoying this creamy dill sauce recipe over the last week, and we’re obsessed. We created it as a sauce to serve with our salmon patties, but just like our favorite tartar sauce, the serving suggestions go beyond just one recipe for this one (this lemon dill baked salmon or oven baked trout are two that immediately come to mind).

The ingredient list is short and simple, and the only trick to making it the best is to let it sit for 30 minutes so the lemon, dill, and garlic can meld and permeate the creamy sauce.

Key Ingredients

• Sour Cream and Mayonnaise: The base of this sauce is sour cream, with a little mayonnaise for extra flavor. We use this combination of sour cream and mayo for our potato salad dressing and love it. If you’re looking for a yogurt-based sauce, you can substitute the sour cream for plain thick yogurt. I like sticking with a brand that’s less tangy, like Fage or Siggi’s.
• Dill: This is a dill sauce, after all. We call for fresh dill in our recipe below, but you can use dried dill if that’s all you have on hand. When substituting dried dill for fresh, use 1/3 the amount. So, in the recipe below, you will use 1 tablespoon of dried dill instead of the 3 tablespoons of fresh dill we call for.
• Lemon: Fresh lemon is best here. We use both zest and juice to boost the lemon flavor. I love our microplane grater for zesting citrus zest, and I always zest my lemon before slicing and juicing it.
• Garlic Powder: This is my secret ingredient for our homemade ranch dressing, and it works like a charm in this sauce, too.
• Salt and Pepper: We suggest how much salt and pepper to add, but you really want to taste as you go and add enough to make your palate happy! If the sauce does not pop when you taste it, it probably needs a pinch more salt.

Find the full recipe with measurements below.

How to Make Our Favorite Dill Sauce for Salmon

Tip 1: Use a spoon to stir everything together. This sauce is easy! All you need to do is add all of the ingredients to a bowl and stir them together.

Tip 2: Let it rest for 30 minutes. This sauce gets better with time. We highly recommend letting the sauce sit in the fridge for at least 30 minutes before serving. If you don’t believe me, taste it before you place it into the fridge, and then again after it’s rested. It’s completely different, and the lemon and dill will have permeated throughout the whole bowl. Worth it!

Serving Suggestions

Think of this sauce as a stand-in for times you’d see tartar sauce on a plate. It’s lovely with all kinds of seafood dishes. It’s especially good with salmon recipes, but don’t think you are limited to just salmon. Here’s a list of my top recipes to serve with this sauce:

Creamy Dill Sauce for Salmon

• PREP
  35 mins
  
• TOTAL
  35 mins
  

This creamy lemon dill sauce is excellent with fish, especially salmon. When making this, give yourself a head start and stir the sauce ingredients together about 30 minutes before you plan to serve it. This little bit of extra time allows the lemon and dill to really infuse the sauce. I especially love this sauce with our salmon patties, poached salmon, and this lemon dill baked salmon.

Makes 1 cup

You Will Need

¾ cup sour cream (170g)

2 tablespoons mayonnaise (30g)

3 tablespoons chopped fresh dill (12g)

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

½ teaspoon garlic powder

Salt and pepper, to taste

Directions

1In a medium bowl, combine all of the sauce ingredients, stir well, then taste. Stir in a pinch of salt and pepper, then refrigerate for at least 30 minutes to allow the flavors to meld (it gets much better after 30 minutes). Taste, adjust with more salt and pepper, then serve.

Adam and Joanne’s Tips

• Storing: Homemade dill sauce lasts for about a week when stored in an airtight container in the fridge. The fresh lemon and dill start to fade after that, so we recommend enjoying it within the week. Our family loves it, so we often make a double batch to have it on hand!
• Substituting yogurt: You can use plain thick yogurt as a substitute for the sour cream. When using yogurt for this sauce, I prefer a less tangy option like Siggi’s. Taste the sauce before serving to see if it needs a bit more salt.
• The nutrition facts provided are estimates.

Nutrition Per Serving
Serving Size
About 2 tablespoons
/
Calories
70
/
Total Fat
6.8g
/
Saturated Fat
2.6g
/
Cholesterol
14.2mg
/
Sodium
103.8mg
/
Carbohydrate
2g
/
Dietary Fiber
0.2g
/
Total Sugars
0.8g
/
Protein
0.8g

AUTHOR:

Joanne Gallagher

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This southern potato salad has everything you love about the classic — creamy dressing, chunky potatoes, boiled eggs, pickles — just made a little lighter with the addition of Greek yogurt and a handful of fresh veggies that add crunch and color.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Recipes You Might Like

At A Glance

• Ready In: 35 minutes + chilling time
• Serves: 6–8
• Diet: Gluten-free, nut-free
• Nutrition Highlights: Good source of protein (from eggs), high in potassium, lighter than traditional versions
• Main Ingredients: Waxy potatoes, hard-boiled eggs, light mayo, Greek yogurt, dill pickles, celery, radishes
• Flavor Profile: Creamy, tangy, lightly smoky, well-seasoned with a touch of sweetness
• Meal-Prep Friendly: Keeps for up to 4 days in the fridge — actually gets better overnight
• Best Served With: Grilled chicken, burgers, BBQ ribs, sandwiches, or anything off the grill

If you’ve been searching for a southern potato salad recipe that actually delivers on that creamy, tangy, comfort-food feeling — this is it. What makes it a little different from the usual is the dressing: instead of going all-in on mayo, I use a half-and-half blend of light mayo and plain Greek yogurt, which keeps everything creamy and rich without feeling heavy. The smoked paprika adds a subtle warmth and depth that I’ve become a little obsessed with in potato salads.

And the radishes — they’re not always traditional in a southern-style potato salad, but they add this lovely peppery crunch that I really love here.

The key trick is folding the warm potatoes straight into the dressing so they soak up all that tangy, mustardy goodness as they cool. Make this the night before, and it tastes even better — the flavors settle into each other beautifully.

More Potato Salad Recipes:
• Vinegret (Ukrainian Beet Salad)
• Crispy Smashed Potato Salad
• Creamy Potato Salad with Pickles
• My Special Potato Salad with Apple, Capers & Dill
• No Mayo Potato Salad Romesco Dressing
• Green Bean And Potato Salad

What You’ll Need

How To Make Southern Potato Salad

• In a large bowl, whisk together the light mayo and Greek yogurt until smooth. Add the Dijon mustard and yellow mustard (if using), then stir in the pickle juice, salt, pepper, smoked paprika, and a small touch of sugar or honey. Taste — it should be tangy and punchy, a little stronger than you think it needs to be. It mellows once the potatoes go in.
• Add the warm potato slices straight into the bowl with the dressing and fold gently to coat. The warmth helps them soak up all that flavour. Add the chopped eggs, celery, red onion, dill pickles, and radishes, and fold everything together.
• Using a spoon, lightly press and break up a few of the potato pieces so you get that mix of intact rounds and creamy, mashed bits — roughly 80% chunky and 20% creamy. That’s the sweet spot for a proper southern feel.
• Cover and refrigerate for at least 2 hours, or overnight if you can. Before serving, stir well and taste. If it’s thickened up, loosen with a splash of pickle juice or a spoon of yogurt. Top generously with fresh chives and a good sprinkle of smoked paprika — don’t be shy with either.

Watch The Video

Recipe Tips

• Don’t overcook the potatoes. You want them fork-tender, not falling apart. Check them early — they can go from perfect to mushy fast.
• Steam-dry after draining. Letting the potatoes sit in the colander for a few minutes (or back in the warm pot, off the heat) means they absorb dressing instead of releasing water into it.
• Add the dressing while the potatoes are still warm. This is one of the most important steps. Warm potatoes are porous and soak up so much more flavor than cold ones.
• Make it ahead. This is genuinely one of those salads that gets better with time. Make it the night before if you can.
• Adjust before serving. After chilling, the potatoes will have absorbed some of the dressing. Give it a taste and loosen with a little extra pickle juice or a spoon of yogurt if needed.
• Swap the radishes for cucumber or leave them out entirely for a more traditional southern potato salad with egg.
• Make it dairy-free by using all mayo and skipping the Greek yogurt (use a dairy-free alternative or just extra mayo).
• Storage: Keeps well in an airtight container in the fridge for up to 4 days. I don’t recommend freezing potato salad.

Serving Suggestions

This southern potato salad is pretty much the perfect BBQ side — it goes with everything. I love it alongside grilled chicken, burgers, pulled pork, or ribs. It’s also great as part of a spread with coleslaw and some crusty bread. If you’re bringing it to a picnic or potluck, make it the night before and transport it cold — it travels really well. For a lighter meal, serve it alongside a simple green salad.

If you’ve tried this southern potato salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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I love this creamy cucumber salad made with fresh dill, our simple yogurt dressing, and onions! This tzatziki-inspired summer salad is super simple to make and tastes incredible.

This creamy cucumber salad recipe, inspired by our tzatziki sauce, has been on repeat lately. It’s super simple to make, goes with almost anything, and, thanks to the Greek yogurt, is healthy!

See this easy cucumber salad recipe for a vinegar-based salad, or try our chopped cucumber tomato salad!

Key Ingredients

• Cucumber: I prefer thin-skinned cucumbers like Hot House or Persian varieties for this salad. Garden cucumbers are okay, too, but I peel and remove most of their seeds beforehand since they often have thicker skins.
• Yogurt: I use full-fat plain Greek yogurt for my homemade cucumber salad dressing. Icelandic-style yogurt is a good substitute as long as it’s a thicker variety. If you’d like, you can use sour cream instead, which will give you a more German-style cucumber salad.
• Vinegar and Lemon: I enjoy adding both red wine vinegar and fresh lemon juice to my dressing. They really enhance the overall flavor of the salad.
• Garlic: Since fresh garlic is a key ingredient in tzatziki sauce, I add a small clove to this salad for that extra kick.
• Dill: Dill is a must-have in my cucumber salad! I prefer fresh dill, but dried dill works just as well (I’ve included substitution tips in the recipe).
• Onion: I love the pop of color that red onion adds to this salad, but feel free to use any onion you have on hand.

How to Make Creamy Cucumber Salad

When making cucumber salads, I always salt my cucumbers. Think of it as a quick marinade for the cucumbers. Salting makes cucumbers taste better! We do the same thing with tomatoes (see our bruschetta recipe or this cherry tomato salad).

To do it, toss your cucumber slices with salt in a colander. After 30 minutes, rinse the cucumbers and shake them mostly dry. While you wait for the cucumbers, make the dressing, which also benefits from some extra time.

For the tzatziki yogurt dressing, combine Greek yogurt with garlic, red wine vinegar, lemon juice, dill, and lots of black pepper. Season with a pinch of salt, then set it aside while the cucumbers sit. Since the dressing contains garlic, the extra 30 minutes give the garlic a chance to flavor the dressing.

Since we love cucumber and onion salads, we throw in sliced red onion. Like garlic, onion adds flavor, so we add the sliced onions straight to the dressing. This way, while the cucumbers are salting, we take full advantage of the time to infuse as much flavor into the dressing as possible.

When the cucumbers are ready, toss them with the dressing and onions. You can serve the salad immediately or let it sit in the refrigerator for a day. As the salad sits, it becomes more flavorful, but the cucumbers soften. We’re not too worried about that, but it is something to remember.

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This easy creamy chicken noodle soup recipe is ready in just 40 minutes, incredibly delicious, and turns out perfectly creamy!

This is the creamy version of our popular chicken noodle soup, and it walks the line of being super silky without being too thick.

Just like our classic, the secret to this ridiculously flavorful broth is chicken thighs, which guarantee a delicious result in under 40 minutes, with most of that time being hands-off. I usually make a double batch of this homemade creamy chicken noodle soup because it’s that good!

Key Ingredients

• Chicken Thighs: These are my secret for the best creamy chicken noodle soup. They have more fat and flavor than chicken breast and are almost impossible to overcook as they simmer, guaranteeing a tender texture.
• Chicken Broth: While I recommend homemade chicken stock, store-bought chicken broth works great too. When shopping, look for darker broths or bouillon, as they typically have a richer flavor. Bone broth is a great option as well!
• Flour and Cream: A bit of flour helps thicken the soup, while a splash of cream adds richness and creaminess. Don’t substitute milk for the cream. I learned the hard way that milk can curdle and won’t give you the same richness. Half-and-half is the next best option if you’re out of cream.
• Egg Noodles: I love them, but feel free to substitute your favorite pasta.
• Veggies: I keep it simple and classic with onion, celery, carrots, and garlic. The same combination we use when making chicken pot pie.
• Herbs: Thyme, bay leaves, and parsley are all classic flavors for chicken soup.

Find the full recipe with measurements below.

How to Make the Best Creamy Chicken Noodle Soup

Tip 1: Start your veggies in butter. I always sweat my veggies in butter before adding any broth. I’m not looking to brown them. I want to give them a head start before adding the broth, so they are sweet in the soup.

Tip 2: Use flour to thicken the soup. I don’t really enjoy thick soup, but I love using a little bit of flour (just 3 tablespoons) to make the broth more silky. It works like a charm!

Tip 3: Poach the chicken in the broth. Instead of starting with a whole chicken, we use chicken thighs, which flavor our soup and turn out soft and tender when cooked. When you are happy with the broth, add the chicken thighs. Then, gently poach them in the broth. It takes about 20 minutes! This is the same method I use when making shredded chicken.

Tip 4: Finish with the noodles and cream. To prevent your noodles from overcooking, add them towards the end of the cooking process. Then finish with a generous splash of cream and plenty of fresh parsley.

More Creamy Soup Recipes

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This creamy sausage tortellini soup is rich, cozy, and packed with flavor. It’s a meal I like to make on busy nights when I want something hearty but easy.

Jump to: Overview | Ingredients | How To Make | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Comfort Soup Recipes For Dinner

At A Glance

• Ready In: 35 minutes
• Serves: 4–6
• Nutrition Highlights: High in protein, good source of fiber from veggies and spinach
• Main Ingredients: Italian chicken or pork sausage, cheese tortellini, spinach, tomato paste, broth, light cream
• Flavor Profile: Creamy, savory, slightly tangy, gently spiced
• Meal-Prep Friendly: Keeps 3 days in the fridge (see notes)
• Best Served With: Crusty bread or a simple green side salad

If you need a comforting dinner fast, this creamy sausage tortellini soup delivers big flavor with minimal effort and one pot.

The base starts with sausage (you could also use shredded chicken) and a classic veggie trio (carrot, celery, onion), which gives it that slow-cooked flavor without the wait. Cooking the tomato paste properly adds depth and a slight richness that balances beautifully with the cream.

The tortellini cooks right in the broth, soaking up all that flavor, while the spinach adds a fresh finish. It’s hearty, satisfying, and has just the right balance of creamy and savory, basically the kind of soup that disappears fast at the table.

You might also like these recipes: my creamy Italian sausage pasta, this Marry Me chicken orzo recipe, this lightened up ground beef Stroganoff recipe, or this garlic Parmesan chicken pasta.

What You’ll Need

Here is what you’ll need for this sausage tortellini soup recipe. Find the full measurements in the recipe card below.

• Cheese tortellini – hearty, comforting, and quick-cooking; I used refrigerated fresh tortellini but if using pantry stuff, allow for longer cooking time
• Italian chicken sausage – adds protein and tons of flavor (can swap for pork, turkey, or plant-based), you can use ground meat sausage or sausage links (scoop the meat out of the casings)
• Onion, carrot, celery – classic soup base that builds sweetness and depth
• Garlic – essential for that savory backbone
• Italian seasoning + red pepper flakes – warmth and a little kick
• Tomato paste – deepens flavor and adds umami (cook it properly for best results!)
• Flour – helps create that slightly thick, creamy texture
• Chicken broth – the base that ties everything together; chicken stock is fine too
• Half and half (or light cream) – makes it silky and rich
• Spinach – adds freshness and a bit of fiber; baby spinach or chopped English spinach
• Parmesan cheese – salty, nutty boost of flavor
• Fresh parsley – bright, fresh contrast

How To Make Sausage Tortellini Soup

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this creamy sausage tortellini soup.

• Heat olive oil in a large pot and cook sausage until browned, breaking it up as it cooks
• Add celery, carrot, and onion; cook until softened (about 5–7 minutes)
• Stir in garlic, seasoning, salt, and pepper; cook until fragrant
• Add tomato paste and cook for 2–3 minutes to deepen flavor
• Sprinkle in flour and cook briefly
• Gradually add chicken broth while stirring to keep it smooth
• Bring to a gentle simmer and add tortellini; cook until tender
• Stir in half and half and spinach; simmer until wilted and creamy
• Taste, adjust seasoning, and serve with Parmesan and parsley

Recipe Tips

• Cook the tomato paste properly: Let it darken slightly, this makes a big difference in flavor
• Don’t overcook the tortellini: Start checking at 3 minutes so it stays tender, not mushy. If using pantry dry tortellini, allow for longer cooking time. Fresh tortellini is best in this soup.
• Add broth gradually: This keeps the soup smooth and lump-free
• Season as you go: Layering salt builds better flavor than adding it all at the end
• Variations: Use spicy sausage for a little heat. Swap spinach for kale or Swiss chard. Add mushrooms for extra depth and texture
• Storage: Store in the fridge for up to 3 days in an airtight container. The soup will thicken as it sits (totally normal!)
• Reheating: Add a splash of broth or water to loosen it up. Heat gently on the stove for best texture
• Make-Ahead Tip: Make the soup base without tortellini. Add tortellini, cream, and spinach fresh when reheating

Serving Suggestions

You can serve this with a big chunk of warm, crusty bread to soak up that creamy broth. If you want to keep things a little lighter, a simple green salad with a tangy vinaigrette balances it out nicely. It’s also great with garlic bread if you’re leaning fully into comfort mode (no judgment here).

If you’ve tried this creamy sausage tortellini soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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These creamy butter beans with spinach and leeks are rich, garlicky, and ready in one pan — the kind of white beans recipe that feels cozy but comes together fast.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Hearty Vegetarian Recipes

At A Glance

• Ready In: 30–35 minutes
• Serves: 4–6
• Diet: Vegetarian, gluten-free
• Nutrition Highlights: High in fiber, good plant-based protein, rich in iron
• Main Ingredients: Butter beans, leeks, garlic, cream, spinach, Parmesan
• Flavor Profile: Creamy, savory, lightly sweet, fresh and lemony finish
• Meal-Prep Friendly: Keeps 3–4 days in the fridge
• Best Served With: Toasted sourdough, crusty bread, or alongside grilled chicken or fish if not vegetarian.

This creamy butter beans recipe is one of those quietly impressive dishes — simple, but layered with flavor. The leeks melt down into a soft, slightly sweet base, the beans turn buttery and rich, and the cream ties everything together into a silky sauce.

What makes it really work (and not feel heavy) is the balance — a hit of lemon zest and juice at the end cuts through the richness just enough. It’s the kind of white-bean-and-spinach dish that feels comforting yet fresh and healthy.

It’s also surprisingly satisfying thanks to the fiber and plant-based protein in the beans, which makes it just as good as a main as it is a side.

You might also like these legume recipes: Greek butter beans (for non-creamy skillet meal), lentil and mushroom Bolognese, creamy coconut red lentil soup, or these creamy green beans. More bean recipe ideas here.

What You’ll Need

Here is what you’ll need for this creamy beans skillet recipe. Find the full measurements in the recipe card below.

• Leeks – soften into a sweet, silky base (don’t rush this step)
• Garlic – adds depth and that classic savory backbone
• Olive oil + butter – for richness and flavor layering
• Cream – brings everything together into a luscious sauce, I like to use light cream here.
• Parmesan – salty, nutty, and adds extra umami
• Cannellini or butter beans – creamy, high in fiber and plant protein. Swap: chickpeas work, but you’ll lose that buttery texture
• Spinach – adds color, nutrients, and balances richness, feel free to use kale or chard here.
• Lemon zest + juice – essential for brightness and a little acidity.
• Stock (veg or chicken) – builds flavor into the beans
• Optional – Pinch of nutmeg (subtle, but really lovely with cream and spinach)

How To Make Creamy Butter Beans With Leeks & Spinach

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for this one-pan white beans dish.

• Heat olive oil and butter in a large skillet over medium-low
• Add sliced leeks with salt and cook 8–10 minutes until soft and silky
• Stir in garlic and cook for 30 seconds
• Add beans and stock, simmer for 3–4 minutes
• Lightly mash some of the beans to thicken the sauce
• Stir in cream and let it gently bubble
• Add spinach and cook until wilted
• Finish with lemon zest, lemon juice, Parmesan, and black pepper
• Taste and adjust seasoning — this step matters

Watch The Video

Recipe Tips

• Don’t rush the leeks – this is where the flavor starts. Low and slow = sweet and soft
• Mash just some beans – it thickens the sauce naturally without making it stodgy
• Add lemon at the end – keeps it bright and fresh (adding too early dulls it)
• Use good Parmesan – it really makes a difference here
• Variations: Add crispy bacon or pancetta for a smoky twist or sun-dried tomatoes for little pops of tangy and sweet. Stir through mushrooms for extra depth. Use kale instead of spinach for a heartier version
• Storage: Keeps in the fridge for up to 4 days. Reheat gently on the stove with a splash of stock or water
• Make-Ahead: You can prep the leeks and garlic ahead. The whole dish reheats well, making it great for meal prep

Serving Suggestions

I love serving this straight from the skillet with thick slices of toasted sourdough — the kind you can really drag through the sauce. Sometimes, I would add a fried or soft-boiled egg for extra protein, especially when having this as a main meal or brunch.

It also works beautifully as a side with grilled chicken, fish, or even a simple roast for non-vegetarians, or some roasted veggies or a crisp salad.

If you’ve tried this creamy butter beans with leeks & spinach or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Hearty Vegetarian Recipes

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This easy creamy vegetable soup recipe is incredibly delicious and made in one pot with a short list of healthy ingredients.

I’ve been making this creamy vegetable soup for over 15 years. It’s a staple soup for my family, the one we turn to when we need a little comfort or an easy meal.

Our recipe below is for a blended vegetable soup. For a brothy veggie soup, see this Easy Vegetable Soup.

Key Ingredients

• Vegetables: I keep this vegetable soup really simple with onions, garlic, carrots, and celery. If you have other veggies in the fridge that need to be used up, feel free to add them. I’ve added zucchini, summer squash, and even winter squash cubes to this and loved it.
• Potatoes: Instead of using a roux made with butter and flour, we add a pound of potatoes to make this soup thick and creamy. I prefer thin-skinned potatoes like Yukon Gold and don’t peel them. You can substitute sweet potatoes.
• Broth: This recipe calls for vegetable broth or chicken broth. You can make your own or buy it. When looking for store-bought veggie broth, I go for the brands that include mushrooms (these tend to have more flavor).
• Thyme and Bay Leaves: I love these for their classic flavor. You can use fresh or dried.
• Something Creamy: When the soup is blended, I stir in something creamy to make things extra delicious. I love cream or half-and-half, but you can use dairy-free coconut milk or this homemade cashew cream.

Find the full recipe with measurements below.

How to Make the Best Creamy Veggie Soup

Tip 1: Cut all the veggies to the same size. So that everything cooks quickly and evenly, chop your vegetables into similar sizes. Remember that this soup is eventually blended, so there’s no need for perfect cuts, though. I cook onions, carrots, and celery in a big pot until softened. Then, I add potatoes, garlic, broth, and herbs.

Tip 2: Remove your bay leaf before blending. The vegetables will be soft after simmering for 15 minutes. Then you will blend. Before you do, remove the bay leaf and thyme stalks (the leaves will have fallen off into the soup). Then, blend the vegetables into a creamy soup. I’ve lost count of how many times I’ve forgotten a bay leaf before blending soup. The thyme stalks and bay leaf don’t soften well enough to blend in, so it really is best to remove them!

Tip 3: Finish with something creamy. The potatoes really make this soup thick and creamy, but I still love adding a splash of cream or half-and-half just before serving. You can skip it or use a dairy-free option like coconut milk. It’s amazing all by itself, but I love topping it with some homemade croutons.

More Creamy Soup Recipes

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This homemade potato soup recipe makes the creamiest, most delicious soup. It’s easy, loaded with potatoes and veggies, and the broth is so creamy!

This is my favorite potato soup because it is pure comfort food, but not so rich that you can’t enjoy it regularly. Joanne is a major fan of this soup! We like to make this all year around and it is ridiculously easy to whip up for a quick tasty dinner.

I also love that you have two options for serving. You can keep it on the brothy side (like our photos) or blend it for a thick, creamy soup. If you love this here are two other favorites, see our sausage and potato soup or this potato and leek soup.

Key Ingredients

• Potatoes: You can use any potato in our recipe, but I highly recommend Yukon Gold potatoes. There’s no need to peel them, and when cooked, they are buttery and almost melt in your mouth.
• Veggies: This is potato soup, but we love adding a few cups of extra veggies. Onions are a must, carrots add color and some sweetness, and chopped celery adds flavor and texture.
• Garlic and rosemary: Make this the tastiest potato soup I’ve made. I’ve found some potato soup recipes too rich or lacking in flavor, but that’s not a problem with this easy potato soup. I love rosemary, garlic, and potato together.
• Butter and flour: The combination of butter and flour thickens our soup. Unsalted butter or salted butter works just fine for this recipe. You will need to season with salt to taste. I’ve added tips for omitting the flour in the recipe below for gluten-free potato soup.
• Stock or broth: For the best potato soup, use good-quality chicken stock from the store or homemade. When reaching for store-bought broth, we go for low sodium. We also look for a store-bought broth that’s darker in color (usually means more flavor), and since it usually has more of a backbone, we like to buy boxed bone broth (we use homemade bone broth sometimes, too).
• Cream: We add a little cream to this soup. The chicken stock adds flavor, and the cream makes the broth creamy and more luxurious. You can also try half-and-half, sour cream, or plain yogurt.
• Cheese: This is optional, but if you have some on hand, it adds a lovely richness to the soup. Use sharp cheddar for cheesy potato soup that rivals cheesy baked potatoes. We also love stirring in Gruyère or parmesan.

Find the full recipe with measurements below.

How to Make the Best Potato Soup

Tip 1: Cook veggies in flavored butter. We love to cook our vegetables with garlic and rosemary in butter. The kitchen will smell incredible and this adds so much flavor.

Tip 2: Thicken with a little flour. So that our soup thickens nicely, you’ll stir in some flour and cook until toasty. The mixture of butter and flour helps thicken the soup. Then, it’s time to add the broth and potatoes and simmer until tender, which takes about 20 minutes.

Tip 3: Finding the perfect blend. Finish by stirring in cream and some cheese if you plan to add it. You can serve the brothy soup or blend some to thicken it even more. I like to blend a portion of the soup (about 2 cups). Then, I add the blended mixture back into the soup.

What to Serve with Potato Soup

I love serving this potato soup with bread for dipping. A few favorites from the blog are this homemade focaccia bread, this roasted garlic bread, and our beer bread! Consider a light salad on the side to balance the soup’s richness. I love this strawberry balsamic salad or this easy chopped salad.

As for topping potato soup, I love scattering over fresh herbs (especially chives), but you can add more cheese, cooked bacon, sour cream, or crispy fried shallots.

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Stop what you are doing right now, and make this Crack Chicken and Rice soup! With tender chicken, rice, creamy cheese, crispy bacon, and bold ranch flavor, this easy one-pot recipe is addictively delicious!

Crack Chicken & Rice Soup Ingredients

• Cream Cheese: Use softened and cubed cream cheese so it melts evenly into the soup.
• Rice Alternative: You can use Orzo or cauliflower rice for a low-carb option. Note that the cooking time will be reduced to 8-12 minutes.
• Bacon: I love using pre-cooked bacon because it’s so quick and convenient.
• Chicken: Leftover rotisserie chicken is great for this recipe. Any pre-cooked chicken will work.

How to Make Crack Chicken and Rice Soup

If you love my classic crack chicken soup, you’re going to adore this version with hearty rice added in. It’s just as creamy, cheesy, and flavorful, but a little more filling thanks to the tender rice.

1. Sauté Veggies: Heat a large pot over medium-high heat and then melt the butter. Add diced yellow onion, celery, and carrots to the pot. Cook the vegetables until they are softened, about 5 minutes. Add minced garlic and cook for 1 minute.
2. Stir: Add chicken broth, dry ranch seasoning mix, and black pepper to the pot and stir to combine.
3. Simmer: Bring to a boil, then stir in uncooked long-grain white rice. Reduce the heat, and simmer for 20-25 minutes, until the rice is tender.
4. Add: Add cooked shredded chicken, softened cream cheese, shredded cheddar cheese, and cooked bacon to the pot. Cook and stir until the cheeses are melted and everything is combined. Serve crack chicken and rice soup warm.

More Delicious Soup Recipes

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Award Winning Cheeseburger Soup

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