Quick Facts
Time: 30 minutes • Yield: 6 bowls • Skill: Easy • Method: One-pot stovetop • Diet: GF-friendly, Meat-optional
Introduction
Potato Soup is that cozy bowl you crave when the day runs long—creamy, cheesy, and showered with scallions. The flavor lands right between silky chowder and loaded baked potato, with a gentle smokiness and tangy finish from sour cream. Texture-wise, it’s velvety with tender bites of potato, perfect for dipping and even better the next day. If you’re building a list of Fall Soup Recipes and need Homemade Potato Soup that actually fits a weeknight, this is it.
Find more Soup Ideas in our collection, or pair tonight’s pot with a simple salad for a balanced dinner.
Why You’ll Love It
- Weeknight-easy: straightforward steps, clear time checks, one pot.
- Flexible: turn it into Chicken Potato Soup, Sausage Potato Soup, or go plant-based.
- Balanced flavor: salty cheddar + smoky paprika + bright finish.
- Great leftovers: thick, spoonable, and ideal for meal prep.
Potato Soup — Cozy, Reliable, Weeknight-Ready
Ingredients
Equipment
Method
- Melt butter over medium heat in a Dutch oven. Add chopped onion and a pinch of salt; cook until translucent. Stir in garlic and cook for 30 seconds more.
- Add diced potatoes and stock. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, about 10–12 minutes.
- Stir in milk gently. Return just to a simmer, avoiding boiling to prevent curdling.
- If using, stir in cornstarch slurry and simmer for 1 minute until slightly thickened and glossy.
- Turn off heat. Stir in sour cream, cheddar, smoked paprika, pepper, and most of the scallions. Adjust seasoning with salt.
- Brighten soup with lemon juice or vinegar. Ladle into bowls and garnish with extra cheddar, scallions, and turkey bacon if using.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 2 Tbsp butter or olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 lbs russet potatoes, peeled and small-diced
- 4 cups low-sodium vegetable or chicken stock
- 1 cup milk (or oat/almond milk)
- ½ cup sour cream (or plain Greek yogurt)
- 1 cup shredded sharp cheddar, plus extra for topping
- ½ tsp smoked paprika
- ¼ tsp white or black pepper
- 1 tsp kosher salt, plus more to taste
- 1 Tbsp cornstarch + 1 Tbsp water (optional, for thickening)
- 3 scallions, thinly sliced
- Optional: ½ cup crisp turkey bacon-style crumble for topping
- Finish: 1–2 tsp lemon juice or apple cider vinegar
What each ingredient does
Butter/oil coats aromatics; onion/garlic build depth; potatoes create body; stock sets baseline salt; milk and sour cream add creaminess and tang; cheddar adds umami; paprika gives gentle smoke; pepper adds warmth; cornstarch tunes thickness; scallions add freshness; lemon/vinegar sharpens the finish.
Pro tip: Shred your own cheddar—pre-shredded contains anti-caking starch that can dull melting.
Substitutions & Swaps
- Aromatics: leeks for onion; add a small carrot for sweetness.
- Protein: stir in poached shredded chicken at the end; or browned lean turkey sausage.
- Veg/Starch: corn for Potato Chowder Soup style; swap part of potatoes with cauliflower or white beans.
- Dairy-free/Vegan Potato Soup: olive oil + coconut or oat milk; DF cheese or 2–3 Tbsp nutritional yeast; vegetable stock.
- Extra-cheesy: fold in Gouda or Parmesan with cheddar.
- Time savers: leftover baked potatoes (diced), frozen onions, or premade stock.
Equipment Notes
A 5–6 qt Dutch oven is ideal; the heavy base prevents scorching. An immersion blender or potato masher helps dial in creaminess. Keep a silicone spatula handy for scraping the bottom after dairy goes in.
Step-by-Step
- Sweat aromatics: Melt butter over medium. Add onion + pinch of salt; cook until translucent. Add garlic; cook 30 seconds.
- Simmer potatoes: Add potatoes and stock; bring to a boil, then simmer until fork-tender (10–12 minutes).
- Add dairy gently: Stir in milk; bring back just to a simmer to avoid curdling.
- Thicken (optional): Stir in cornstarch slurry; simmer 1 minute until slightly glossy.
- Cheesy enrichment: Off heat, stir in sour cream, cheddar, paprika, pepper, and most of the scallions. Taste; add salt.
- Finish & serve: Brighten with lemon or vinegar. Ladle into bowls; top with extra cheddar, scallions, and turkey-bacon-style crumble if using.
Cues: Edges of potatoes intact; soup coats spoon; surface creamy and steamy.
Make-Ahead, Storage & Reheating
- Make-ahead: Chop veg up to 24 hours; store potatoes in cold water in the fridge.
- Store: 3–4 days chilled; expect thickening.
- Freeze: Up to 3 months. Thaw in the fridge; reheat gently with a splash of stock or milk, then add fresh scallions.
- Reheat: Low and slow; whisk in a squeeze of lemon to wake it up.
How to Lighten / Make It Creamy
- Lighten: Use part vegetable stock, part plant milk; swap 25–50% of potatoes with cauliflower; add white beans for fiber.
- Creamy: Blend a portion (immersion blender) or stir in ¼ cup evaporated milk off heat. Temper any dairy—add gradually and avoid boiling.
Toppings, Garnishes & Finishes
- Crunch: oven croutons, toasted sunflower seeds, crispy shallots.
- Fresh: dill, chives, parsley, scallions.
- Tang/Heat: chili crisp, smoked chili flakes, or a lemon squeeze.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Sop it up with warm bread or serve over rice for a heartier bowl. Pair with a citrusy green salad or roasted broccoli. For more cozy bowls, see our soup collection and potato-forward recipes.
Scaling the Recipe
Double everything and simmer a few minutes longer; use a larger pot to prevent spillover. Cool big batches fast in shallow pans. To halve, use the same timings and reduce seasoning slightly, tasting as you go.
Nutrition & Dietary Notes
Potatoes offer potassium and satisfying carbs; dairy and optional toppings add protein. For allergens, swap dairy for plant alternatives. Gluten-free when thickened with cornstarch.
Troubleshooting
- Too salty: Splash in milk/stock; finish with lemon.
- Too bland: Increase salt in pinches and add more acid; garnish generously.
- Too thick: Loosen with warm stock.
- Too thin: Simmer uncovered or blend a scoop of potatoes back in.
- Overcooked potatoes: Partially purée to smooth out and re-season.
FAQs
Can I use frozen or precut ingredients? Yes—frozen onions and diced potatoes are fine; just simmer until tender.
What’s the best potato? Russets for body; Yukon Golds for a silkier texture.
How do I keep dairy from curdling? Keep heat to a low simmer after adding milk or yogurt and avoid boiling.
Is it good without toppings? Absolutely—finish with scallions and paprika; the soup is flavorful on its own.
How long does it keep? 3–4 days in the fridge; freeze up to 3 months.
Variations
- Lemony Herb: zest + juice of ½ lemon, plus dill and parsley.
- Spicy Chipotle: 1 tsp chipotle in adobo; balance with a touch of honey and lime.
- Creamy Parmesan: add ½ cup grated Parmesan and a splash of cream off heat.
Chef Notes / Test Kitchen Tips
Blooming smoked paprika off heat prevents bitterness and keeps its aroma bright. Shredding cheese from a block makes the sauce silkier. Expect the sweet spot for doneness around 18–22 minutes after the potatoes go in; the soup will continue to thicken as it rests.
Conclusion
For busy nights, this Potato Soup is cozy, reliable, and weeknight-ready—cheesy, spoonable, and endlessly adaptable from Cheesy Potato Soup to Vegan Potato Soup. It keeps 3–4 days for easy lunches. If you make it, leave a rating, drop a comment, and check out another hearty favorite from our potato soups collection.
