One-Pot Potato Soup You Will Make Weekly, cozy and simple.

Welcome! If you love cozy, comforting meals that come together with almost no fuss, you are going to adore this one. This One-Pot Potato Soup is creamy, satisfying, and endlessly customizable. It is perfect for weeknight dinners, holiday side dishes, potlucks, or a fun family cooking night where everyone helps chop and stir. Read on for a warm, step-by-step guide, clever variations, troubleshooting, and pro tips so you can make this potato soup recipe again and again.

Why You’ll Love This Recipe

• Simple one-pot method, minimal cleanup and maximum comfort.
• Flexible: works with russet, Yukon Gold, or even sweet potatoes for variety.
• Family friendly: kids usually love the creamy texture and mild flavors.
• Make-ahead and freezer friendly, great for meal prep.
• Easy to customize for keto, vegetarian, or dairy-free diets.
• Uses pantry staples and fresh produce, so it is budget friendly.

how to make One-Pot Potato Soup You’ll Make Weekly

This is a simple, forgiving potato soup recipe you can make on the stove or adapt for a slow cooker. Follow the ingredients, then the step-by-step instructions below.

Ingredients You’ll Need

• 2 pounds potatoes, peeled and cut into 1-inch cubes, about 4 medium potatoes, Yukon Gold or Russet. Explanation: Yukon Gold gives creamier texture, russet gives fluffy body.
• 1 medium yellow onion, finely chopped. Explanation: adds savory sweetness.
• 2 cloves garlic, minced. Explanation: builds aromatic base.
• 3 tablespoons unsalted butter, or oil for dairy-free. Explanation: fat for flavor and saute.
• 3 tablespoons all-purpose flour, optional for thicker soup. Explanation: creates a light roux to thicken.
• 4 cups low-sodium chicken or vegetable broth. Explanation: adjust salt using low-sodium broth for control.
• 1 cup milk, dairy or plant-based. Explanation: adds creaminess without heavy cream.
• 1 cup grated cheddar cheese, optional. Explanation: adds richness and melts into soup.
• 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves. Explanation: warm herbal note.
• Salt and black pepper to taste. Explanation: seasoning to finish.
• 2 tablespoons chopped chives or green onions for garnish. Explanation: bright, fresh finish.
• Optional: cooked bacon pieces, sour cream, or a splash of hot sauce for serving.

Step-by-Step Instructions

1. Heat butter or oil in a large heavy pot over medium heat until shimmering.
2. Add the chopped onion and cook until soft and translucent, about 5 minutes, stirring occasionally.
3. Add minced garlic and cook for 30 seconds to 1 minute, until fragrant.
4. If using flour, sprinkle it over the onions and garlic and stir for 1 minute to form a light roux.
5. Add the cubed potatoes and pour in the broth so the potatoes are just covered.
6. Add thyme, then bring the pot to a gentle boil, reduce heat to a simmer, cover and cook for 12 to 18 minutes, until potatoes are tender when pierced with a fork.
7. Use an immersion blender to puree about half the soup for a creamy texture, or transfer one third to a blender, puree, and return to the pot. Do not overblend if you want chunks.
8. Stir in milk and cheese, if using, and heat gently without boiling until cheese melts and soup is warmed through.
9. Taste and season with salt and pepper. Adjust thickness with more broth or milk if needed.
10. Serve hot topped with chives, bacon, or a dollop of sour cream.

Pro Tips for Perfect Potato Soup

• Use a mix of potato types, for example 1 pound Yukon Gold + 1 pound russet, to balance creaminess and body.
• Cut potatoes into uniform pieces for even cooking.
• Do not boil vigorously after adding milk to prevent curdling; warm gently.
• For extra silky soup, remove 2 cups, blend until smooth, then stir back in.
• To make it richer, replace half the milk with light cream, or use evaporated milk.
• If you want a thicker soup without flour, mash some potatoes in the pot with a potato masher.
• Season in stages: a little when simmering, then adjust at the end for best control.
• Make it smoky: add a teaspoon of smoked paprika or stir in chopped cooked bacon at the end.

Common Mistakes and Troubleshooting

• Potatoes not tender after time listed: pieces may be too large, continue simmering 5 to 10 minutes and check.
• Soup too thin: simmer uncovered to reduce, or stir in a slurry of 1 tablespoon flour mixed with 2 tablespoons cold water, cook 3 to 5 minutes.
• Soup too thick: whisk in warmed broth or milk until desired consistency.
• Grainy or curdled texture after adding milk: avoid high heat, add milk slowly, and rewarm gently.
• Bland flavor: add salt gradually and finish with an acid like a teaspoon of lemon juice or a splash of vinegar to brighten flavors.

Variations to Try

• Vegetarian: use vegetable broth and skip bacon; add roasted mushrooms for umami.
• Vegan: use plant-based milk and vegan cheese or nutritional yeast for a cheesy hit.
• Keto: replace flour with xanthan gum (small pinch) and use heavy cream instead of milk.
• Loaded potato: top with cheddar, bacon, green onions, and a scoop of sour cream.
• Curried potato: stir in 1 tablespoon curry powder during sauté for a warm spice twist.
• Sweet potato version: swap half or all potatoes for sweet potatoes for a sweet-savory bowl.

Storage and Make-Ahead Instructions

• Refrigerator: cool to room temperature, place in airtight containers, and store up to 4 days.
• Freezer: cool completely, transfer to freezer-safe containers leaving 1 inch headspace, freeze up to 3 months. Thaw in refrigerator overnight and rewarm gently on the stove.
• Make-ahead tip: cook the soup through step 6, cool, then refrigerate. When ready to serve, reheat, finish with milk/cheese and garnishes for fresher texture.

Frequently Asked Questions (FAQs)

• Can I use frozen potatoes?
  Yes, but thaw and drain excess moisture first. Fresh cubed potatoes cook more evenly.
• How do I make this dairy-free?
  Use a plant-based milk and oil instead of butter, and skip cheese or use a vegan cheese.
• Can I use instant mash or potato flakes to speed this up?
  Yes, but add potato flakes at the end and whisk to avoid lumps; adjust liquid accordingly.
• Is this recipe suitable for meal prep?
  Yes, it stores well in the fridge and freezes nicely for up to 3 months.
• Can I make this in a slow cooker?
  Yes, combine ingredients through step 5 in a slow cooker and cook on low for 4 to 6 hours, then finish with milk and cheese.

Nutrition or Dietary Adaptations

• Low calorie: use low-fat milk or unsweetened plant milk, skip cheese, and reduce butter.
• High protein: stir in cooked shredded chicken or a scoop of unflavored protein powder suitable for cooking.
• Nut-free: avoid nut-based milks and toppings; use oat or soy milk instead.
• Low sodium: use low-sodium broth and season to taste at the end.

Equipment Recommendations

• Large heavy-bottomed pot or Dutch oven.
• Sharp chef knife and cutting board.
• Immersion blender or countertop blender for partial pureeing.
• Measuring cups and spoons.
• Wooden spoon or heatproof spatula.

Serving Suggestions

• Serve with crusty bread, a green salad, or roasted vegetables.
• Top with shredded cheddar, chopped chives, and crispy bacon for a loaded bowl.
• For a lighter meal, serve with a side of steamed green beans and lemon wedges.
• Package in mason jars for a homemade gift or potluck contribution, include garnishes on the side.

Conclusion

There you have it, a cozy, reliable potato soup recipe you will find yourself making again and again. It is forgiving, customizable, and perfect for feeding a crowd or warming up a weeknight. If you try this recipe, please leave a comment below, share a photo, or let me know your favorite variation. Happy cooking and enjoy every spoonful!