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–+ servings
Amanda Patel

Potato Soup — Cozy, Reliable, Weeknight-Ready

This creamy potato soup is a weeknight-friendly comfort dish made with tender potatoes, sharp cheddar, and fresh chives. One pot, 35 minutes, endlessly cozy, and naturally gluten-free.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main, Soup
Cuisine: American, Comfort Food
Calories: 325
Ingredients Equipment Method Nutrition Notes

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
  • 1 pinch cayenne or smoked paprika (optional)

Equipment

  • heavy-bottomed pot (4–5 qt)
  • immersion blender or potato masher
  • ladle
  • cutting board and knife

Method
 

  1. 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.
  2. Add potatoes, stock, bay leaf (if using), remaining salt, and pepper. Bring to a lively simmer, then reduce heat to medium-low.
  3. Simmer for 12–15 minutes or until the potatoes are fork-tender but still hold their shape.
  4. Remove the bay leaf. Blend about ⅓ of the soup with an immersion blender (or mash) to thicken while keeping some potato chunks.
  5. Off heat, stir in the warmed milk or half-and-half. Gradually add cheddar, stirring until melted. Stir in Greek yogurt or sour cream.
  6. Fold in chopped chives. Taste and adjust salt, pepper, or add lemon juice for brightness if desired.
  7. Ladle into bowls and top with extra chives and a swirl of yogurt or sour cream if desired.

Nutrition

Calories: 325kcalCarbohydrates: 36gProtein: 11gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 620mgPotassium: 970mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 15mgCalcium: 250mgIron: 1.2mg

Notes

Use Yukon Gold for creaminess or Russet for a fluffier texture. Make dairy-free with oat milk and plant-based cheese. Warm your dairy to keep the soup glossy and smooth. Soup keeps 3–4 days in the fridge or freezes for 3 months.

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