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–+ servings
Leila Moreau

Potato Soup — Cozy, Reliable, Weeknight-Ready

A silky, comforting, and flexible potato soup that comes together in about 30 minutes with pantry staples. Featuring Yukon Gold potatoes for natural creaminess, this weeknight-ready meal is endlessly customizable — from cheesy to vegan to chunky chowder-style.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 Tbsp olive oil
  • 1 large onion, diced
  • 1 leek, white/light green only, sliced (optional)
  • 3 cloves garlic, minced
  • 2 lb Yukon Gold potatoes, peeled or scrubbed, diced small
  • 4 cups low-sodium vegetable or chicken stock
  • 1 cup milk or unsweetened oat milk
  • 3/4 tsp kosher salt, divided
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp smoked paprika (optional)
  • 1/2–1 cup sharp cheddar, shredded (optional)
  • Chives, thinly sliced, for garnish

Equipment

  • medium Dutch oven or soup pot
  • immersion blender or countertop blender Vent lid and blend in batches if using countertop blender.
  • cutting board and knife
  • measuring cups and spoons
  • ladle

Method
 

  1. 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.
  2. Add diced potatoes, stock, ½ tsp salt, and smoked paprika. Simmer 12–15 minutes until potatoes are fork-tender.
  3. Purée partially for a creamy texture with some soft cubes or fully for a smooth soup using an immersion or countertop blender.
  4. Stir in milk or oat milk. Heat gently without boiling to enrich the soup.
  5. Off heat, fold in cheddar cheese until melted (if using).
  6. Season with remaining salt and pepper, and a squeeze of lemon if desired.
  7. Ladle soup into bowls. Top with sliced chives and freshly cracked pepper. Let sit 2–3 minutes to thicken before serving.

Nutrition

Calories: 280kcalCarbohydrates: 38gProtein: 7gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 640mgPotassium: 890mgFiber: 4gSugar: 4gVitamin A: 300IUVitamin C: 18mgCalcium: 140mgIron: 1.8mg

Notes

Make it your own: go cheesy with cheddar, add shredded chicken or white beans for protein, or finish with lemon for brightness. It stores well and thickens after chilling — loosen with stock to reheat. Use an immersion blender for a neater blend, and taste at three key stages: post-simmer, post-blend, and after adding dairy.

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