Quick Facts
Time: 30 minutes • Yield: 4–6 bowls • Skill: Easy • Method: One-pot (Stovetop or Instant Pot) • Diet: Vegetarian-friendly, GF option, DF option
Introduction
Potato Soup is the answer when you want cozy comfort fast. On nights you’re racing the clock, this classic, creamy bowl leans on buttery Yukon Golds, sweet onion, and garlic for a silky texture that still feels hearty and satisfying. A quick blend creates that stick-to-your-spoon body, while a touch of milk or a dairy-free swap keeps it light yet lush. Finish with chives and cracked pepper, and you’ve got a budget-friendly dinner that warms everyone at the table. If you’re browsing soup recipes or hunting for the Best Potato Soup to keep on repeat, this one’s weeknight-ready—try it next to our Potato Soup with Cauliflower.
On nights you want comfort fast, this Potato Soup brings mellow garlic-onion warmth and creamy Yukon richness in about 30 minutes with simple steps and pantry-friendly ingredients.
Why You’ll Love It
- Weeknight-easy: minimal prep, clear timing.
- Flexible: swap what’s in your fridge (stock, dairy, toppings).
- Balanced flavor: sweet aromatics + savory stock + peppery bite.
- Great leftovers: reheats beautifully for lunches.
Easy Potato Soup (One-Pan, 30 Minutes)
- Total Time: 30 minutes
- Yield: 4–6 bowls (about 6 cups total)
Description
Creamy, cozy, and weeknight-fast. This one-pot Potato Soup uses buttery Yukon Golds, onion, and garlic, then a quick blend for a silky, satisfying texture. Keep it light with milk or go dairy-free, and finish with chives and cracked pepper. Flexible, budget-friendly, and ready in ~30 minutes.
Ingredients
2 Tbsp olive oil or butter
1 medium yellow onion, diced
2 celery ribs, diced (optional)
3 garlic cloves, minced
2 lb Yukon Gold potatoes, peeled (or well-scrubbed) and diced ½-inch
4 cups low-sodium chicken or vegetable stock
¾–1 cup milk, half-and-half, or unsweetened dairy-free milk (oat or almond)
½ tsp kosher salt, plus more to taste
½ tsp black pepper, plus more to finish
¼ tsp smoked paprika (optional)
½ cup shredded cheddar (optional)
2 Tbsp chopped fresh chives, for garnish
Instructions
Sauté aromatics: Heat oil/butter in a 4–5 qt pot over medium. Add onion and celery; cook 4–5 minutes until translucent. Stir in garlic; cook 30 seconds.
Simmer potatoes: Add potatoes, stock, salt, pepper, and smoked paprika. Bring to a boil; reduce to a lively simmer 12–14 minutes, until potatoes are fork-tender.
Blend for body: Use an immersion blender to purée to your preferred creaminess (leave some chunks for chowder-style if you like).
Add dairy: Stir in milk (or DF milk). Warm gently 1–2 minutes—do not boil.
Cheesy option: Off heat, fold in cheddar until melted.
Finish & serve: Taste and adjust salt/pepper; add a tiny squeeze of lemon if you want brightness. Ladle into bowls; garnish with chives and cracked pepper. Let rest 2 minutes to slightly thicken.
Notes
Swaps: Leeks for celery; add a carrot for sweetness. For vegetarian protein, stir in white beans.
Vegan: Use olive oil + oat/almond milk; skip cheese.
Gluten-free: Recipe is GF as written (no flour); confirm your stock is GF.
Texture tips: Reserve 1 cup potato cubes before blending for chowder vibes.
Make-ahead: Dice aromatics/potatoes 1 day ahead (store potatoes submerged in water).
Storage: Refrigerate 3–4 days; freeze up to 3 months. Thin with stock/milk when reheating.
Troubleshooting: Too salty—add a splash of milk, an extra cooked potato, or a squeeze of lemon. Too thin—simmer 3–5 minutes uncovered or blend more.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: One-pot (Stovetop; Instant Pot friendly)
- Cuisine: American
Ingredients
- 2 Tbsp olive oil or butter
- 1 medium yellow onion, diced
- 2 celery ribs, diced (optional but great for body)
- 3 garlic cloves, minced
- 2 lb Yukon Gold potatoes, peeled (or scrubbed) and diced ½-inch
- 4 cups low-sodium chicken or vegetable stock
- ¾–1 cup milk, half-and-half, or unsweetened dairy-free milk (oat or almond)
- ½ tsp kosher salt, plus more to taste
- ½ tsp black pepper, plus more to finish
- ¼ tsp smoked paprika (optional, adds “bacony” warmth)
- ½ cup shredded cheddar (optional for Cheesy Potato Soup vibe)
- 2 Tbsp chopped fresh chives, for garnish
What each ingredient does:
Olive oil/butter: sautés and adds richness. • Onion + celery: sweetness and backbone. • Garlic: savory depth. • Yukon Golds: creamy texture without loads of cream. • Stock: savory base. • Milk/DF milk: light creaminess. • Salt/pepper: balance. • Smoked paprika: warmth without meat. • Cheddar (optional): cheesy finish. • Chives: fresh lift.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: replace celery with leeks for a delicate, luxe flavor; add a chopped carrot for sweetness.
- Protein add-ins: shredded chicken (for Chicken Potato Soup), turkey sausage coins (for Sausage Potato Soup feel), or white beans for vegetarian protein.
- Dairy/fats: use olive oil only and oat milk for Vegan Potato Soup vibes; swirl ¼ cup plain yogurt off heat for tang.
- Texture: want chowder style (Potato Chowder Soup)? Reserve 1 cup potato cubes before blending.
- Cheesy: stir in ½–1 cup cheddar to lean Cheesy Potato Soup.
- Budget/time savers: use frozen diced onions, pre-minced garlic, or boxed stock.
Equipment Notes
- Required: 4–5 qt soup pot or Dutch oven; immersion blender (or countertop blender).
- Nice-to-have: ladle, silicone spatula, and a small skillet for quick aromatic sautés.
- Size notes: a 5-qt pot prevents splashes when blending.
- Cleanup: if using a blender, blend in batches and rinse immediately to avoid starch film.
Step-by-Step
- Sauté aromatics (build flavor): Heat oil/butter in pot over medium. Add onion and celery; cook 4–5 minutes until translucent. Add garlic; cook 30 seconds until fragrant.
- Simmer potatoes (tender base): Add potatoes, stock, salt, pepper, and smoked paprika. Bring to a boil; reduce to a lively simmer 12–14 minutes, until potatoes are fork-tender but not mushy.
- Blend for body (silky texture): Using an immersion blender, purée to your preferred creaminess. For chowder texture, blend 70% smooth, leaving some cubes.
- Add dairy (creaminess without curdling): Stir in milk (or DF milk). Warm gently 1–2 minutes—do not boil.
- Cheesy option (indulgent finish): Off heat, fold in cheddar until melted.
- Finish & season: Taste; adjust salt, pepper, and acid (a squeeze of lemon if needed).
- Serve: Ladle into bowls; garnish with chives and fresh cracked pepper. Rest 2 minutes to thicken slightly.
Doneness cues: soup coats the spoon, potatoes tender through, surface glossy and lightly steaming.
Make-Ahead, Storage & Reheating
- Make-ahead: dice aromatics/potatoes 1 day ahead; store potatoes submerged in water in the fridge.
- Fridge: 3–4 days in airtight containers. Starch may thicken—loosen with stock or water.
- Freeze: up to 3 months. Blend again after thawing if texture separates; add a splash of stock.
- Reheat: gentle stovetop over low with a splash of stock or milk; stir to restore silkiness.
How to Lighten / Make It Creamy
- Lighten: use olive oil, vegetable stock, and unsweetened almond milk; add extra celery for body.
- Ultra creamy: blend more of the soup; swirl ¼ cup evaporated milk or plain yogurt off heat. Temper yogurt with a little hot soup to avoid curdling.
Toppings, Garnishes & Finishes
Crunch: toasted croutons, crispy shallots.
Fresh: chives, parsley, thinly sliced scallions.
Tang/Heat: lemon squeeze, white wine vinegar splash, chili flakes or chili oil.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Serve with warm bread, a light green salad, or roasted broccoli. For a heartier spread, pair with a simple grilled chicken or a platter of roasted vegetables. Link it with your Fall Soup Recipes and Homemade Potato Soup collections for easy meal planning.
Scaling the Recipe
To double, use a larger pot (6–7 qt) and allow a few extra minutes to return to simmer after adding stock. To halve, keep blending time the same for consistent texture. For batch cooking, spread leftovers shallowly to cool quickly before refrigerating.
Nutrition & Dietary Notes
Naturally a good source of potassium and fiber (with skins). Gluten-free if you skip flour thickeners and rely on blending; dairy-free if using plant milk. Allergen-wise, check stock labels for hidden gluten.
Troubleshooting
- Too salty? Add a splash of milk/DF milk, extra potato, or a squeeze of lemon.
- Too bland? More salt + fresh pepper; finish with chives and a tiny acid hit.
- Too thin/watery? Simmer uncovered 3–5 minutes to reduce, or blend a bit more.
- Overcooked potatoes? Blend smoother and brighten with herbs to refresh the flavor.
FAQs
Can I use frozen or precut ingredients? Yes—frozen diced onions and precut potatoes save time; adjust simmer until potatoes are tender.
Best swaps if I’m out of Yukon Golds? Russets for extra starch and silk; red potatoes for a slightly waxier bite.
How do I keep it from drying out when reheating? Add a splash of stock or milk and warm gently while stirring.
Dairy-free? Use olive oil and unsweetened almond or oat milk; it stays creamy.
Gluten-free? Skip flour and rely on blending; or use a cornstarch slurry.
How long does it keep/freeze? 3–4 days in the fridge; 3 months in the freezer.
Variations
- Lemony Herb: finish with lemon zest/juice and dill-parsley.
- Spicy Chipotle: blend in 1 tsp chipotle in adobo; balance with a touch of honey and lime.
- Creamy Parmesan: stir in ½ cup grated Parmesan and a splash of cream.
Chef Notes / Test Kitchen Tips
The biggest flavor boost came from salting in stages—once after the simmer and again after adding dairy. Yukon Golds hit a perfect creamy window between 18–22 minutes total cook time; blending beyond smooth can get gluey, so go slow and stop when glossy.
Conclusion
This weeknight Potato Soup delivers creamy comfort with minimal effort and a flexible ingredient list you already have. It keeps 3–4 days for easy lunches, and it’s a perfect anchor for your Fall Soup Recipes lineup. If you make it, leave a rating and Before you go, browse more Potato soup recipes.
