Potato soup is one of the ultimate comfort foods, and this One-Pot Potato Soup makes it easier than ever. With tender potatoes, sautéed aromatics, broth, and cream all cooked in a single pot, cleanup is minimal while flavor is maximized. It’s creamy, hearty, and perfect for busy weeknights, family dinners, or cozy weekends when you want something simple yet satisfying.
What is One-Pot Potato Soup?
One-Pot Potato Soup is a streamlined version of the classic, made entirely in one pot. Potatoes, onions, garlic, broth, milk, and cream come together to make a silky, comforting soup with less fuss and fewer dishes. You can leave it chunky for a rustic feel or blend it until velvety smooth.
One-Pot Potato Soup
Equipment
- large soup pot
- wooden spoon or whisk
- ladle
- Measuring cups and spoons
- immersion blender (optional)
- Cutting board
- Chef’s knife
Ingredients
- 4 cups russet or Yukon gold potatoes, peeled and diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 4 cups chicken broth or vegetable broth
- 2 cups whole milk or half-and-half
- ½ cup heavy cream (optional)
- 1 bay leaf
- 1 tsp dried thyme or 2 tsp fresh
- to taste salt and black pepper
- 2 tbsp fresh parsley or chives for garnish
Instructions
- In a large pot, melt butter over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 1 minute more.
- Sprinkle in flour and whisk until golden, about 2 minutes.
- Add potatoes, broth, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
- Remove bay leaf. Stir in milk and heavy cream. Simmer 5 minutes, stirring often.
- Mash some potatoes in the pot for a thicker soup, or use an immersion blender for a smooth version.
- Taste and season with salt and black pepper. Garnish with parsley, cheese, or bacon.
Notes
Ingredients You’ll Need
This recipe serves 6.
- 4 cups russet or Yukon gold potatoes, peeled and diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 cups chicken broth (or vegetable broth)
- 2 cups whole milk (or half-and-half)
- ½ cup heavy cream (optional for richer soup)
- 1 bay leaf
- 1 teaspoon dried thyme (or 2 teaspoons fresh)
- Salt and black pepper to taste
- Fresh parsley or chives for garnish
Optional toppings
- Crumbled bacon
- Shredded cheddar cheese
- Sour cream
- Croutons or toasted bread cubes
Substitutions
- Dairy-free: use plant-based butter and coconut milk.
- Gluten-free: thicken with cornstarch instead of flour.
- Vegetarian: use vegetable broth and skip bacon toppings.
Step-by-Step Instructions
Step 1: Sauté aromatics
In a large pot, melt butter over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 1 minute more.
Step 2: Make roux
Sprinkle in flour and whisk until golden, about 2 minutes.
Step 3: Cook potatoes
Add potatoes, broth, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
Step 4: Add creaminess
Remove bay leaf. Stir in milk and heavy cream. Simmer 5 minutes, stirring often.
Step 5: Adjust texture
Mash some potatoes in the pot for a thicker soup, or use an immersion blender for a smooth version.
Step 6: Season and serve
Taste and season with salt and black pepper. Garnish with parsley, cheese, or bacon.
Tips for the Best Potato Soup
- Use Yukon gold potatoes for creamy texture, russets for fluffier consistency.
- Add milk slowly to avoid curdling.
- Blend partially to keep some chunks for rustic texture.
- Always taste before serving—season generously.
Variations
- Cheesy potato soup: Stir in 1–2 cups shredded cheddar.
- Loaded baked potato soup: Top with bacon, sour cream, and chives.
- Herb potato soup: Add rosemary or dill for fresh flavor.
- Spicy version: Stir in cayenne or jalapeños.
Storage and Reheating
- Refrigerator: Store in airtight container up to 4 days.
- Freezer: Freeze up to 2 months (stir well after reheating—dairy may separate slightly).
- Reheating: Warm gently on stovetop, adding splash of broth if too thick.
Serving Ideas
One-Pot Potato Soup pairs beautifully with:
- Crusty bread or biscuits
- A fresh side salad
- Roasted vegetables
- Grilled cheese sandwiches
Nutrition Breakdown
One serving has about 310–340 calories, 7 grams protein, 34 grams carbs, and 16 grams fat. Using lighter milk lowers calories while keeping it hearty.
Conclusion
One-Pot Potato Soup is a creamy, hearty dish that brings comfort with minimal cleanup. With simple ingredients and customizable toppings, it’s perfect for cozy weeknight dinners or cold-weather weekends. Whether you make it rustic and chunky or silky smooth, this recipe is guaranteed to become a family favorite.
FAQs
Can I make this without cream?
Yes, it’s still creamy with just milk.
Do I have to peel the potatoes?
No—leaving skins on adds rustic texture and nutrients.
Can I make this vegan?
Yes, use vegetable broth, plant-based butter, and coconut milk.
What’s the best potato to use?
Yukon gold for creamy texture, russets for fluffy consistency.
Can I double the recipe?
Yes, just use a larger pot and adjust cooking time slightly.