Name: Easy Potato Soup (One-Pan, 30 Minutes)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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

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

Cook Mode Prevent your screen from going dark

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