Quick Facts
Time: 35 minutes • Yield: 4 servings • Skill: Easy • Method: One-pot stovetop • Diet: Vegetarian, GF
Introduction
Potato Soup is what you make when the evening is chilly, the schedule is tight, and you’re craving something that actually fills you up. This version is luxuriously velvety with sharp cheddar and a shower of fresh chives, all in one pot and on the table in 35 minutes flat. The flavor balances buttery potatoes, savory onion and garlic, and the nutty tang of cheddar, with a silky texture that feels like mashed potatoes met a cozy chowder. It’s perfect for weeknights, meal prep, and budget-friendly cooking—you’ll use ingredients you likely already have. If you’ve been searching Best Potato Soup or scrolling soup recipes, this is your weeknight-ready keeper.
Why You’ll Love It
- Weeknight-easy: minimal prep, clear timing.
- Flexible: swap what’s in your fridge (different potatoes, dairy, stock).
- Balanced flavor: cheddar’s tang, gentle heat, and a bright finish of chives.
- Great leftovers: thickens slightly and reheats beautifully.
Easy Potato Soup (One-Pot, 35 Minutes)
- Total Time: 35 minutes
- Yield: 4 servings (about 2 cups each)
- Diet: Vegetarian
Description
Weeknight-easy, velvety potato soup made in one pot—creamy from Yukon Golds, sharp cheddar, and a swirl of yogurt, finished with fresh chives. Ready in about 35 minutes, budget-friendly, naturally gluten-free, and great for leftovers.
Ingredients
2 tbsp unsalted butter
1 tbsp olive oil
1 medium onion, finely diced
2 cloves garlic, minced
2 lb Yukon Gold potatoes, peeled and cut into ¾-inch chunks
4 cups low-sodium vegetable stock
¾ tsp kosher salt, plus more to taste
½ tsp ground black pepper
½ cup whole milk (or evaporated milk), warmed
1 cup freshly grated sharp cheddar (about 4 oz)
¼ cup plain Greek yogurt or sour cream, plus more for serving
¼ cup finely snipped fresh chives, plus extra for garnish
Optional: ¼ tsp smoked paprika or a pinch of cayenne
Instructions
Sauté aromatics (3–4 min): Heat butter and oil in a 4–5 qt pot over medium. Add onion and a pinch of salt; cook until translucent. Stir in garlic; cook 30 seconds.
Add potatoes & stock: Stir in potatoes, stock, ½ tsp salt, and pepper. Bring to a simmer; reduce heat to maintain gentle bubbles.
Simmer (12–15 min): Cook until potatoes are just fork-tender.
Thicken & texture: Off heat, mash ~⅓ of the potatoes in the pot for body. For silkier soup, blend briefly with an immersion blender, leaving some chunks.
Dairy & cheese (off heat): Stir in warmed milk, then cheddar by handfuls until melted and smooth. Stir in yogurt/sour cream.
Finish & serve: Mix in chives and optional smoked paprika/cayenne. Taste and adjust salt/pepper. Ladle into bowls; top with extra chives and a small dollop of yogurt.
Notes
Swaps: Use leeks/shallots for onion; evaporated milk for extra creaminess; smoked cheddar for depth.
Dietary: Vegetarian and gluten-free. For dairy-free, use unsweetened oat milk and dairy-free cheddar; skip yogurt.
Make-ahead: Prep aromatics and potatoes up to 24 hrs ahead (store potatoes in cold water).
Storage: Refrigerate 3–4 days or freeze up to 3 months. Reheat gently; whisk in warm stock/milk to loosen.
Tips: Add dairy off heat to prevent curdling; season in stages.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: soup recipes
- Method: One-pot stovetop
- Cuisine: American comfort
Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 lb Yukon Gold potatoes, peeled and cut into ¾-inch chunks
- 4 cups low-sodium vegetable stock
- ¾ tsp kosher salt, plus more to taste
- ½ tsp ground black pepper
- ½ cup whole milk (or evaporated milk), warmed
- 1 cup freshly grated sharp cheddar cheese (about 4 oz)
- ¼ cup plain Greek yogurt or sour cream, plus more for serving
- ¼ cup finely snipped fresh chives, plus extra for garnish
- Optional: ¼ tsp smoked paprika or a pinch of cayenne for warmth
What each ingredient does:
Butter + oil: savory base and even sautéing; onion/garlic: aromatic backbone; potatoes: creamy body; stock: flavorful liquid with control over salt; salt/pepper: baseline seasoning; warmed milk: silkier finish without curdling; cheddar: nutty tang and richness; yogurt/sour cream: gentle tang and creaminess; chives: fresh, oniony pop; paprika/cayenne: subtle heat.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: swap onion for leeks or shallots.
- Dairy: use evaporated milk for extra creaminess; for lighter, use 2% milk.
- Cheese: white or orange sharp cheddar both work; try smoked cheddar for depth.
- Stock: chicken-style vegetable broth works if you want a “roasty” note.
- Diet swaps: dairy-free? Use unsweetened oat milk and melt in dairy-free cheddar; skip yogurt.
- Budget/time savers: use pre-chopped frozen onions and bagged shredded potatoes (hash-browns); add them straight from frozen.
Equipment Notes
A heavy 4–5 qt pot or Dutch oven ensures even heating and prevents scorching. A ladle and wooden spoon are enough for most of the cooking. Use an immersion blender for partial blending (or a potato masher for rustic texture). If using a 10-inch vs. 12-inch pot, expect slightly different evaporation—watch thickness.
Step-by-Step
- Sauté aromatics (3–4 min): Heat butter and oil over medium. Add onion and a pinch of salt; cook until translucent. Add garlic; cook 30 seconds until fragrant. (Builds flavor.)
- Add potatoes & stock: Stir in potatoes, stock, ½ tsp salt, and pepper. Bring to a simmer, then reduce heat to maintain gentle bubbles. (Even cooking prevents splitting.)
- Simmer (12–15 min): Cook until potatoes are fork-tender but not mushy. Edges should look soft; a knife slides in easily.
- Thicken & texture: Off heat, mash about one-third of the potatoes in the pot with a masher for body. For silkier soup, blend briefly with an immersion blender, leaving some chunks.
- Dairy & cheese (off heat): Stir in warmed milk, then cheddar by handfuls until melted and smooth. Add yogurt/sour cream. (Adding off heat prevents curdling and graininess.)
- Finish: Stir in chives and a pinch of smoked paprika or cayenne if using. Taste and adjust salt/pepper.
- Serve: Ladle into bowls. Top with extra chives and a tiny dollop of yogurt if you like.
Make-Ahead, Storage & Reheating
- Make-ahead: Dice onion/garlic and peel/chop potatoes up to 24 hours ahead; store potatoes submerged in cold water in the fridge.
- Fridge: Keeps 3–4 days; soup thickens as it rests.
- Freeze: Up to 3 months. Thaw overnight; whisk in a splash of warm stock or milk after reheating to restore silkiness.
- Reheat: Low heat on the stovetop, stirring; add a little stock or milk to loosen.
How to Lighten / Make It Creamy
- Lighten: Use 1 tbsp butter, more stock, and swap half the potatoes for cauliflower florets.
- Ultra-creamy: Blend half the soup smooth; stir in extra cheddar and a spoon of Greek yogurt off heat.
Note: Temper cold dairy with a little hot soup before adding to prevent curdling.
Toppings, Garnishes & Finishes
- Crunch: garlic croutons, toasted pepitas, crispy shallots.
- Fresh: more chives, parsley, or thin-sliced scallions.
- Tang/Heat: lemon squeeze, apple cider vinegar, chili oil, or red pepper flakes.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Crusty bread or warm rolls, a crisp green salad with lemon vinaigrette, or steamed broccoli. For drinks, go sparkling water with citrus, light reds, or a crisp white.
Scaling the Recipe
To double, use a larger 6–7 qt pot; increase simmer time slightly and blend in batches. To halve, keep simmer times similar and reduce seasoning gradually; thin with stock if it reduces too quickly.
Nutrition & Dietary Notes
Potatoes offer potassium and fiber (especially with partial skins). Vegetarian and naturally gluten-free as written. For dairy-free, use plant milk and vegan cheddar.
Troubleshooting
- Too salty? Add a splash of milk, a small peeled potato cube to simmer briefly, or a squeeze of lemon.
- Too bland? Add salt to brighten, then a bit more cheddar and fresh chives.
- Too thin? Simmer to reduce or mash more potatoes.
- Too thick? Whisk in warm stock or milk.
- Grainy cheese? Cheese was added over high heat—add dairy off heat next time and use freshly grated cheddar.
FAQs
Can I use frozen/precut ingredients? Yes—frozen diced onions and refrigerated diced potatoes work great; adjust simmer time.
Best potato swaps? Yukon Golds are creamy; Russets go extra fluffy; a mix is lovely.
How do I keep it from drying out? Keep it just below a simmer after adding dairy and cover loosely to prevent evaporation.
Can I make it dairy-free/gluten-free? It’s already GF; for DF use oat milk and vegan cheddar.
How long does it keep/freeze? 3–4 days refrigerated; 3 months frozen.
Variations
- Lemony Herb: Add lemon zest and juice to taste; finish with dill and parsley.
- Spicy Chipotle: Stir in 1 tsp minced chipotle in adobo; balance with a touch of honey and lime.
- Creamy Parmesan: Replace half the cheddar with Parmesan and add a splash of cream.
Chef Notes / Test Kitchen Tips
Salting in stages matters: a pinch with the onions, another in the simmer, final adjustments after cheese and chives. The soup is typically “done” between 18–22 minutes of simmer time depending on potato size. Warming the milk and adding it off heat keeps the texture silkiest and the cheese smooth.
Conclusion
This Potato Soup works because it layers flavor quickly and treats dairy gently for a velvety finish. It keeps 3–4 days and only gets better by tomorrow’s lunch. If you make it, rate & comment—and check our Potato soup recipes for next time.
