Name: Easy Potato Soup (One-Pot, 35 Minutes)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
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 (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

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

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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