Quick Facts
Time: 35 minutes • Yield: 4 servings • Skill: Easy • Method: One-pot stovetop • Diet: Vegetarian, GF
Introduction
Potato Soup is the bowl you reach for when you want creamy comfort without spending all night at the stove. This recipe leans into sharp cheddar for depth and finishes with bright, oniony chives so every spoonful hits rich, fresh, and satisfying. Texture-wise, think silky—with soft potato pieces suspended in a smooth base that feels like a lighter mashed potato. It’s family-friendly, affordable, and ideal for meal prep. If you collect soup recipes or crave Homemade Potato Soup, this one belongs at the top.
Why You’ll Love It
- Weeknight-easy: clear steps, minimal chopping.
- Flexible: dairy choices and potato types are forgiving.
- Balanced flavor: cheddar’s nuttiness + chives’ freshness.
- Great leftovers: reheats without splitting.
Potato Soup — Cozy, Reliable, Weeknight-Ready
Ingredients
Equipment
Method
- Melt butter with olive oil over medium heat. Add leek or onion and a pinch of salt; cook until soft and sweet, about 5 minutes. Stir in garlic and cook for 30 seconds.
- Add potatoes, stock, bay leaf (if using), remaining salt, and pepper. Bring to a lively simmer, then reduce heat to medium-low.
- Simmer for 12–15 minutes or until the potatoes are fork-tender but still hold their shape.
- Remove the bay leaf. Blend about ⅓ of the soup with an immersion blender (or mash) to thicken while keeping some potato chunks.
- Off heat, stir in the warmed milk or half-and-half. Gradually add cheddar, stirring until melted. Stir in Greek yogurt or sour cream.
- Fold in chopped chives. Taste and adjust salt, pepper, or add lemon juice for brightness if desired.
- Ladle into bowls and top with extra chives and a swirl of yogurt or sour cream if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 large leek (white/light green), sliced and rinsed (or 1 onion, diced)
- 2 cloves garlic, minced
- 2 lb Russet or Yukon Gold potatoes, peeled and cubed
- 4 cups low-sodium vegetable stock
- 1 bay leaf (optional)
- ¾ tsp kosher salt, plus more to taste
- ½ tsp black pepper
- ¾ cup whole milk or half-and-half, warmed
- 1¼ cups sharp cheddar, freshly grated
- ¼ cup plain Greek yogurt or sour cream
- ¼ cup finely chopped chives, plus extra for topping
- Optional: pinch cayenne or smoked paprika
What each ingredient does:
Oil/butter: sauté base; leek/onion & garlic: sweet-savory aroma; potatoes: body and creaminess; stock: cooking liquid; bay: subtle herbal note; salt/pepper: baseline; warmed milk: silkiness; cheddar: savory depth; yogurt: tang; chives: fresh finish; cayenne/paprika: gentle heat.
Pro tip: Warm dairy prevents the cheese from seizing and keeps the soup glossy.
Substitutions & Swaps
- Aromatics: leek ↔ onion ↔ shallot.
- Dairy: evaporated milk for richer body; light with 2% milk.
- Cheese: extra-sharp for bolder flavor; mild for kids.
- Gluten-free: already GF; no flour needed.
- Dairy-free: unsweetened oat milk + dairy-free cheddar; finish with olive oil.
- Make it “mashed potato soup”: blend smooth and finish with more cheddar.
Equipment Notes
Use a heavy-bottomed pot (4–5 qt). An immersion blender gives control—blend a portion for silkiness, leave chunks for texture. Avoid thin aluminum pots which hotspot and scorch milk.
Step-by-Step
- Sweat aromatics: Melt butter with oil over medium heat. Add leek/onion and a pinch of salt; cook until soft and sweet, 5 minutes. Stir in garlic for 30 seconds.
- Simmer base: Add potatoes, stock, bay, remaining salt, and pepper. Bring to a lively simmer, then reduce to medium-low.
- Cook to tender: Simmer 12–15 minutes until the potatoes are fork-tender but not falling apart.
- Blend for body: Remove bay. Lightly blend ⅓ of the soup (or mash) to thicken while keeping chunks.
- Dairy & cheese (off heat): Stir in warmed milk/half-and-half, then cheddar gradually until melted. Add yogurt for tang.
- Finish & adjust: Fold in chives. Taste; add salt, pepper, and a squeeze of lemon if you want extra brightness.
- Serve: Ladle into warm bowls; top with more chives and a tiny swirl of yogurt.
Make-Ahead, Storage & Reheating
Chop aromatics and potatoes a day ahead; keep potatoes submerged in cold water. Refrigerate cooked soup 3–4 days; it thickens slightly. Freeze up to 3 months; thaw gently and whisk in warm stock or milk to return it to creamy.
How to Lighten / Make It Creamy
Lighten by swapping half the potatoes for cauliflower and finishing with yogurt instead of extra cheese. For even creamier, blend half the pot and stir in additional cheddar off heat. Temper any cold dairy with a ladle of hot soup to prevent curdling.
Toppings, Garnishes & Finishes
Crunch: garlic croutons, toasted sunflower seeds.
Fresh: extra chives, parsley, or microgreens.
Tang/Heat: lemon, white wine vinegar, chili crisp, or Aleppo pepper.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Serve with buttered toast, cheesy biscuits, or a chopped salad. Pair with sparkling water + lemon, or a crisp white.
Scaling the Recipe
Double it in a 6–7 qt pot; allow a few more minutes for the pot to return to a simmer. Cool big batches quickly in shallow containers before refrigerating. Halve easily by keeping ratios the same.
Nutrition & Dietary Notes
A satisfying carbohydrate base with protein from dairy and a fresh-allium finish from chives. Naturally gluten-free; vegetarian as written. Dairy-free variation available in swaps.
Troubleshooting
- Too thin: simmer uncovered a few minutes or blend a bit more.
- Too thick: add warm stock or milk and whisk.
- Dull flavor: add salt, then a squeeze of lemon and more chives.
- Cheese clumps: heat was too high; remove from heat, whisk, and add a touch of warm milk.
FAQs
Can I use frozen/precut ingredients? Yes—frozen chopped onions and pre-cut potatoes shorten prep; simmer times vary.
Best potato choice? Yukon Gold for creamy texture; Russet for fluffier body; a 50/50 mix is excellent.
How do I keep it from separating? Add dairy off heat and avoid boiling after cheese goes in.
Can I make it dairy-free/gluten-free? Already GF; for DF use oat milk and plant-based cheddar.
How long does it keep/freeze? 3–4 days in the fridge; 3 months in the freezer.
Variations
- Herby Spring: add peas and parsley; finish with lemon zest.
- Roasted Garlic: stir in mashed roasted garlic for deep sweetness.
- Cheddar–Mustard: whisk in 1 tsp Dijon with the cheese for a pub-soup vibe.
Chef Notes / Test Kitchen Tips
The single most important tip is add dairy off heat. It preserves that glossy finish and prevents graininess. Also, grate cheese yourself—anti-caking agents in bagged cheese can interfere with melting. Expect doneness between 18–22 minutes of simmering depending on potato size.
Conclusion
In the time it takes to set the table, this Potato Soup becomes creamy, savory, and chive-fresh—exactly what busy nights ask for. It stores well for 3–4 days and reheats like a dream. If you make it, leave a note, rate the recipe, and save it to your weeknight rotation.
For more ideas, see all our potato soups.
