One-Pot Potato Soup – Cozy, Creamy, and Comforting
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.
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
- ½ teaspoon black pepper
- ½ teaspoon dried thyme or Italian seasoning
- ¼ 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
Instructions
- 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.