There’s something special about a pot of potato soup simmering on the stove. It’s simple food that feels like a hug, and it’s easy enough for busy weeknights. This version is made in one pot from start to finish, so cleanup is painless.

The ingredients are humble, the flavor is rich, and it’s the kind of meal everyone goes back to for seconds. If you want a bowl that’s creamy, hearty, and reliably delicious, this is the one.

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What Makes This Recipe So Good

Cooking process close-up: Dutch oven on the stovetop with sautéed onions, celery, and carrots turni

One pot, minimal mess: Everything cooks in the same pot, from the sautéed aromatics to the final blend, which means fewer dishes and faster cleanup.
Comforting and customizable: Adjust the texture from silky to chunky, and top it with bacon, cheese, herbs, or nothing at all—it’s delicious either way.
Budget-friendly: Potatoes, onions, broth, and a splash of cream make a hearty meal without a long grocery list.
Weeknight-friendly: Ready in about 40 minutes with mostly hands-off simmering.
Satisfying but balanced: You control the richness. Keep it light or go all-in with extra cream and toppings.

Ingredients

2 tablespoons unsalted butter (or olive oil)
1 medium yellow onion, diced
2 celery stalks, diced (optional but recommended)
2 carrots, diced (optional)
3 cloves garlic, minced
2 pounds potatoes, peeled and cut into 1-inch chunks (Yukon Gold or Russet)
4 cups low-sodium chicken or vegetable broth
1 cup milk or half-and-half (use heavy cream for extra richness)
1 bay leaf
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon dried thyme or Italian seasoning
1/4 teaspoon smoked paprika (optional, for depth)
2 tablespoons sour cream or plain Greek yogurt (optional, for tang)
2 tablespoons chopped fresh chives or parsley, for garnish
Optional toppings: cooked crumbled bacon, shredded cheddar, extra black pepper, a drizzle of olive oil

Step-by-Step Instructions

Creamy texture detail: Close-up of one-pot potato soup mid-finish, immersion blender blending about

Prep your ingredients: Peel and chop the potatoes into even 1-inch cubes.
Dice the onion, celery, and carrots. Mince the garlic. Keep everything close by so the process moves smoothly.
Sauté the aromatics: In a large heavy pot or Dutch oven, melt the butter over medium heat.
Add onion, celery, and carrots. Cook for 5–7 minutes, stirring occasionally, until softened and slightly golden.
Add garlic and spices: Stir in the garlic, thyme, and smoked paprika. Cook for 30 seconds, just until fragrant.
Don’t let the garlic brown.
Add potatoes and broth: Add the potato chunks, bay leaf, salt, and pepper. Pour in the broth and stir. The liquid should just cover the potatoes; add a splash of water if needed.
Simmer: Bring to a boil, then reduce heat to a gentle simmer.
Cover partially and cook for 15–20 minutes, or until the potatoes are very tender when pierced with a fork.
Choose your texture: Remove the bay leaf. For a chunky soup, use a potato masher to crush some of the potatoes in the pot. For a creamier soup, blend about half the pot with an immersion blender.
You can also transfer a few ladles to a blender, blend until smooth, then return to the pot.
Stir in dairy: Add the milk or half-and-half and the sour cream or yogurt if using. Warm gently over low heat for 2–3 minutes. Do not boil after adding dairy to avoid curdling.
Taste and adjust: Add more salt and pepper to taste.
If you want a richer profile, stir in a splash of cream or a small knob of butter.
Serve and garnish: Ladle into bowls and top with chives or parsley. Add bacon, cheddar, or a drizzle of olive oil if you like.

How to Store

Refrigerator: Store in an airtight container for 3–4 days. The soup will thicken as it sits; loosen with a splash of broth or milk when reheating.
Freezer: Dairy-based soups can separate in the freezer.
For best results, freeze the soup before adding milk or cream, up to 2 months. Reheat gently, then add the dairy just before serving.
Reheating: Warm over low heat on the stovetop, stirring often. Avoid boiling after dairy is added to keep the texture smooth.

Final plated overhead: Tasty top-down shot of a bowl of finished potato soup, luxuriously creamy wit

Health Benefits

Potatoes provide potassium and fiber: Potassium supports heart health, while fiber helps with digestion and steady energy.
Vegetable boost: Onion, celery, and carrots add vitamins A and C, plus antioxidants that support immune health.
Customizable richness: Use milk instead of cream, or stir in Greek yogurt for protein and tang without heavy fat.
Gluten-free friendly: Naturally thickened by potatoes, no flour needed.

Common Mistakes to Avoid

Overboiling after adding dairy: This can cause curdling or a grainy texture.
Keep it at a gentle heat.
Cutting uneven potato chunks: Different sizes cook at different rates. Keep pieces uniform for even tenderness.
Skipping salt in layers: Season the broth and adjust at the end. Proper seasoning brings out the potato’s flavor.
Blending too aggressively: If you use a high-speed blender, pulse gently.
Over-blending can turn the texture gluey, especially with starchy potatoes.
Using only water: Broth adds depth. If you must use water, boost flavor with extra aromatics and seasoning.

Alternatives

Dairy-free: Use olive oil instead of butter. Swap milk with unsweetened oat milk or cashew milk.
Add a splash of coconut milk for creaminess if you enjoy a subtle coconut note.
Bacon-free smoky flavor: Keep the smoked paprika and finish with a drizzle of good olive oil for richness.
Extra protein: Stir in cooked shredded chicken, white beans, or diced ham during the last few minutes of simmering.
Herb twists: Try rosemary and bay for a rustic profile, or finish with dill and lemon zest for brightness.
Cheesy version: Off the heat, stir in a handful of grated sharp cheddar or Parmesan until melted and smooth.
Different potatoes: Yukon Golds yield a naturally creamy texture and hold shape. Russets are starchier and make a silkier blend but can break down more.

FAQ

Can I make this soup vegetarian or vegan?

Yes. Use vegetable broth and olive oil, and swap dairy for a plant-based milk.

For extra creaminess, blend a portion of the soup and add a spoonful of cashew cream or coconut milk.

Do I need to peel the potatoes?

You don’t have to. If using thin-skinned potatoes like Yukon Gold, the skins add texture and nutrients. If you want a very smooth soup, peel them.

How can I thicken the soup without cream?

Mash or blend some of the cooked potatoes right in the pot.

The natural starch will thicken the soup without extra fat or flour.

What’s the best way to reheat without curdling?

Use low heat and stir frequently. Add a splash of broth or milk to loosen as needed, and avoid boiling once dairy is in the pot.

Can I add cheese?

Absolutely. Stir in shredded cheddar or Parmesan off the heat to prevent clumping.

Taste and adjust salt afterward since cheese is salty.

How do I make it spicier?

Add a pinch of cayenne or crushed red pepper with the spices. A swirl of hot sauce at the end also works well.

What can I serve with potato soup?

Crusty bread, a simple green salad, or a grilled cheese sandwich are all great. For a heartier meal, add a side of roasted vegetables or a protein like baked chicken.

Wrapping Up

One-Pot Potato Soup is the weeknight hero that tastes like it took all day.

It’s flexible, affordable, and endlessly cozy. Keep it simple, or make it your own with toppings and add-ins. Either way, you’ll end up with a pot of creamy, satisfying soup that brings everyone to the table.

Keep this recipe handy—you’ll reach for it again and again.