Quick Facts
Time: 30 minutes • Yield: 4 bowls (hearty) • Skill: Beginner-friendly • Method: Stovetop or Instant Pot • Diet: Vegetarian/GF/DF adaptable
Introduction
Potato Soup is that reliable bowl you can count on when the evening gets away from you. With Yukon Gold potatoes for built-in creaminess, sautéed onion and garlic for sweet-savory depth, and a quick blend for body, it serves up spoon-coating comfort without heavy effort. Keep it classic or go Cheesy Potato Soup with a handful of cheddar; keep it light with plant milk. Chives and pepper on top, and you’re home. Whether you’re building a list of soup ideas or perfecting your Homemade Potato Soup, this version is cozy, flexible, and weeknight-ready.
On nights you want comfort fast, this Potato Soup brings mellow, buttery potato richness and gentle aromatics in about 30 minutes with simple steps and pantry-friendly ingredients.
Why You’ll Love It
- Weeknight-easy: one pot, under 10 minutes of prep.
- Flexible: leans classic, cheesy, chowdery, or vegan.
- Balanced flavor: sweet onion, savory stock, peppery finish.
- Great leftovers: thickens slightly and reheats smooth.
Potato Soup — Cozy, Reliable, Weeknight-Ready
Ingredients
Equipment
Method
- Warm olive oil over medium heat. Cook onion (and leek if using) for 5 minutes until translucent. Stir in garlic and cook for 30 seconds.
- Add diced potatoes, stock, ½ tsp salt, and smoked paprika. Simmer 12–15 minutes until potatoes are fork-tender.
- Purée partially for a creamy texture with some soft cubes or fully for a smooth soup using an immersion or countertop blender.
- Stir in milk or oat milk. Heat gently without boiling to enrich the soup.
- Off heat, fold in cheddar cheese until melted (if using).
- Season with remaining salt and pepper, and a squeeze of lemon if desired.
- Ladle soup into bowls. Top with sliced chives and freshly cracked pepper. Let sit 2–3 minutes to thicken before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 2 Tbsp olive oil
- 1 large onion, diced
- 1 leek, white/light green only, sliced (optional but lovely)
- 3 garlic cloves, minced
- 2 lb Yukon Gold potatoes, peeled or well-scrubbed, diced small
- 4 cups low-sodium vegetable or chicken stock
- 1 cup milk or unsweetened oat milk
- ¾ tsp kosher salt, divided
- ½ tsp freshly ground black pepper
- ¼ tsp smoked paprika (optional)
- ½–1 cup sharp cheddar, shredded (optional)
- Chives, thinly sliced, for garnish
What each ingredient does:
Oil: bloom aromatics. • Onion/leek: sweetness and fragrance. • Garlic: savory bass note. • Yukon Golds: velvet texture. • Stock: body and savoriness. • Milk/oat milk: creaminess. • Salt/pepper: balance. • Smoked paprika: depth. • Cheddar: classic Potato Chowder Soup feel. • Chives: fresh pop.
Pro tip: Low-sodium stock makes final seasoning easier.
Substitutions & Swaps
- Aromatics: use only onion if short on time; shallot adds gentle sweetness.
- Protein: fold in shredded cooked chicken for Chicken Potato Soup; use turkey sausage slices for Sausage Potato Soup vibes; white beans keep it vegetarian with protein.
- Dairy-free: olive oil + oat milk; add 1 Tbsp nutritional yeast for savory notes (Vegan Potato Soup).
- Gluten-free: no flour needed; the potatoes thicken naturally once blended.
- Cheesy: cheddar or a little Parmesan at the end for richness.
- Tang: a teaspoon of apple cider vinegar or lemon brightens the finish.
Equipment Notes
A medium Dutch oven (5 qt) or soup pot is ideal; an immersion blender keeps things neat. Countertop blender works—vent the lid and blend in small batches to avoid pressure.
Step-by-Step
- Sauté: Warm oil over medium heat. Cook onion (and leek if using) 5 minutes until translucent; stir in garlic for 30 seconds.
- Simmer: Add potatoes, stock, ½ tsp salt, and paprika. Simmer 12–15 minutes until potatoes are fork-tender.
- Blend: Purée partially for a creamy base with some soft cubes, or fully for silky smooth.
- Enrich: Stir in milk or oat milk; heat gently without boiling.
- Optional cheese: Off heat, fold in cheddar until melted.
- Finish: Season with remaining salt and pepper, a squeeze of lemon if desired.
- Serve: Ladle, top with chives and pepper; rest 2–3 minutes to thicken.
Doneness cues: glossy surface, gentle steam, spoon leaves a light trail across the top.
Make-Ahead, Storage & Reheating
- Make-ahead: chop aromatics and potatoes (store potatoes in cold water) up to 24 hours.
- Fridge: 3–4 days; it thickens—loosen with stock or water.
- Freeze: 2–3 months; blend briefly after thawing if separated.
- Reheat: low heat, splash of stock; stir frequently for a silky finish.
How to Lighten / Make It Creamy
- Lighten: use vegetable stock + oat milk, blend more for body; finish with lemon.
- Creamier: blend fully and add ¼ cup evaporated milk or a dollop of plain yogurt off heat (temper to prevent curdling).
Toppings, Garnishes & Finishes
Crunch: garlicky breadcrumbs or toasted croutons.
Fresh: chives, parsley, scallions.
Tang/Heat: lemon, apple cider vinegar, chili flakes, or chili oil.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Serve with crusty bread, mixed greens with lemon vinaigrette, or roasted carrots. Great alongside rotisserie-style chicken or a tray of roasted Brussels sprouts. Add it to your Best Potato Soup and Fall Soup Recipes collections for seasonal meal planning.
Scaling the Recipe
Double in a 6–7 qt pot; simmer a few extra minutes before blending. For half-batches, keep liquid ratios but blend to the same visual cues. Cool large batches quickly in shallow containers before refrigerating.
Nutrition & Dietary Notes
Naturally vegetarian (without meat add-ins). To make GF, avoid flour thickeners and rely on potatoes. For DF, use plant milk and olive oil. Potatoes provide potassium; aromatics add prebiotic fiber.
Troubleshooting
- Too thick? Thin with warm stock or water; simmer briefly to re-balance seasoning.
- Not creamy enough? Blend longer or whisk in a splash more milk/plant milk.
- Flat flavor? Salt in tiny pinches and add a squeeze of lemon for lift.
- Grainy? Over-blended starchy potatoes can gum up; stop as soon as smooth and glossy.
FAQs
Can I make this in the Instant Pot? Yes. Sauté aromatics on Sauté, add potatoes/stock, cook 5 minutes High Pressure, quick release, blend, then stir in milk.
Can I add sauerkraut? For a tangy Sauerkraut Soup twist, stir in ½–1 cup well-drained sauerkraut after blending; warm gently.
What potatoes are best? Yukon Golds for creaminess; russets for extra body; reds for waxier bites.
How do I avoid curdling? Add dairy off heat and don’t boil after.
How long does it keep? 3–4 days chilled; up to 3 months frozen.
Variations
- Herb & Lemon: zest + juice of ½ lemon, chopped dill and parsley.
- Smoky Paprika: extra ¼ tsp smoked paprika + pinch chili flakes.
- Loaded (Cheddar & Chive): fold in cheddar, top with more chives.
Chef Notes / Test Kitchen Tips
Taste at three checkpoints: after simmering, after blending, and after adding dairy. That last tweak of salt and lemon makes the flavor pop. Watch the texture—Yukons turn silky fast; the sweet spot is about 20 minutes total on heat.
Conclusion
When the night calls for something warm, simple, and certain, this Potato Soup shows up every time—silky, savory, and adaptable. It stores well for a few days, so lunch is solved too. If you loved this, rate it and then try our Caramelized Potato Soup.
