Picture this: one pot simmering away, the kitchen smells warm and buttery, and you’re minutes from a silky bowl that tastes like a hug. This One-Pot Potato Soup is all comfort, no complication—simple steps, familiar ingredients, and a method that keeps dishes to a minimum. You’ll mash part of the potatoes for creaminess, keep some chunks for texture, and finish with toppings that make every spoonful feel special. If you want an easy soup to make at home that fits busy nights and slow Sundays, you’ve found your bowl.

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📝 Ingredients (Serves 4–6)

• 2 tbsp unsalted butter (or olive oil)
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 2 ½ lbs potatoes, peeled and cut into ¾-inch cubes (Yukon Gold for silky; Russet for extra creamy)
• 4 cups low-sodium vegetable broth (or chicken broth if not vegetarian)
• 1 cup milk (whole or 2%; unsweetened oat/almond milk for dairy-free)
• ½ cup half-and-half (or more milk)
• ½ tsp kosher salt to start (add more to taste)
• ½ tsp black pepper
• ¼ tsp smoked paprika (optional, cozy vibe)
• ½ cup sour cream or plain Greek yogurt (stir in at the end)
• 1 cup shredded sharp cheddar (optional, for extra richness)
• 2 green onions, thinly sliced (plus more for topping)
• Chives, chopped (for topping)

Optional toppings: extra cheddar, a swirl of sour cream or yogurt, olive oil drizzle, fresh herbs, cracked pepper, chili flakes.

Note for leftovers: If you’re making potato soup with leftover potatoes, dice cooked baked/boiled potatoes and add them after the simmer—just warm through and mash a portion to thicken.

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👩‍🍳 How to Make One-Pot Potato Soup (Step-by-Step)

• Start the base. Melt butter in a large pot over medium. Add onion and a pinch of salt; cook 4–5 minutes until translucent. Stir in garlic for 30 seconds until fragrant.
• Add potatoes & broth. Stir in potato cubes, broth, salt, pepper, and smoked paprika. Bring to a boil, then reduce to a gentle simmer.
• Simmer to tender. Cook 12–15 minutes, stirring now and then, until potatoes are very tender when pierced.
• Cream it up. Stir in milk and half-and-half. Simmer 2–3 minutes more to warm through—don’t boil hard.
• Choose your texture. Mash some of the potatoes in the pot with a masher for thick-and-chunky, or use an immersion blender in quick bursts for a half-smooth, half-chunky bowl.
• Finish & season. Off the heat, stir in sour cream (or yogurt) and cheddar if using. Taste and add salt until the flavors pop.
• Serve. Ladle into bowls and finish with green onions, chives, extra cheddar, pepper, and a tiny dollop of sour cream.

Benefit	Why You’ll Love It
One Pot, Minimal Cleanup	Everything happens in the same pot—sauté, simmer, blend, and serve.
Creamy without Fuss	Mash some potatoes to thicken naturally; add dairy at the end for silk.
Budget-Friendly Staples	Potatoes, onion, broth, milk—simple ingredients, big comfort.
Flexible & Customizable	Dairy-free, vegetarian, extra-cheesy—adjust to your crew.
Great for Leftovers	Stays creamy on reheat—perfect for lunches and busy nights.

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✨ Why This One-Pot Method Works

Potatoes are soup’s best thickener—when they simmer and then get lightly mashed, their starch turns the broth velvety without extra flour. Sautéing onion (and garlic) first adds a gentle sweetness that balances the potato’s earthiness. Heating milk and half-and-half at the end keeps the texture smooth and prevents splitting. A final stir of sour cream or yogurt adds tang and body so the soup tastes rich, not heavy. The best part: you get cozy, spoon-soft comfort in one pot.

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🍽️ Small Batch or For Two (No Waste, All Comfort)

Cooking for a smaller table? For potato soup for 2, use:

• 1 tbsp butter, ½ onion, 1 clove garlic
• 1 lb potatoes, 2 cups broth
• ½ cup milk, ¼ cup half-and-half
• 3 tbsp sour cream or yogurt
• Season to taste; finish with herbs and pepper
  Same method, just a shorter simmer since the pot’s less full. It’s the kind of simple soups for fall you can make without a plan—just a potato or two and a pantry you already have.

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🥔 Potato Choices & Texture Tips

• Yukon Gold: Naturally creamy, hold shape a bit better—great if you like some potato pieces intact.
• Russet: Break down more for a thick, classic spoonful.
• Mix & match: Half Yukon, half Russet = silky base with soft bites.
• Cut size: ¾-inch cubes cook evenly and mash easily.
• Partial blend: A few quick pulses with an immersion blender turns good soup into “did you add cream?” level creamy.

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🌿 Vegetarian, Dairy-Free & Lighter Options

• Vegetarian: Use vegetable broth and skip bacon toppings; herbs + pepper give great finish.
• Dairy-free: Olive oil instead of butter; unsweetened oat or almond milk; skip cheddar. Stir in a spoon of nutritional yeast for savory depth.
• Lighter dairy: Use all milk and reduce sour cream to a couple tablespoons—still silky, just a bit lighter.

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🌶️ Flavor Twists (Same Pot, New Bowl)

• Roasted garlic: Stir in 1–2 mashed cloves for mellow depth.
• Herb & lemon: Finish with dill and chives plus a small squeeze of lemon.
• Smoky corn: Add 1 cup corn kernels for sweet pop and color.
• Jalapeño-cheddar: Sauté a diced jalapeño with onion; finish with pepper jack.
• Bacon & cheddar: If you’re not keeping it vegetarian, crisp bacon in the pot first, then use the fat to sauté the onion for a diner-style vibe.

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🧊 Make Ahead, Store & Freeze

• Store: Airtight container up to 4 days in the fridge.
• Reheat: Warm gently over medium-low; add a splash of milk or broth to re-gloss.
• Freeze: Potato soups can get slightly grainy. If freezing, blend smooth, cool completely, and freeze in portions. Thaw overnight and reheat gently with a little milk.

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🥣 Using Leftover Potatoes (Fast-Track Dinner)

If you have baked or boiled potatoes:

• Start the recipe at the onion step.
• Add diced leftover potatoes after the broth comes to a simmer; heat through 5–7 minutes.
• Mash a portion to thicken; finish as written.
  This is the “no excuses” route to an easy soup with potatoes when time is tight.

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🍞 What to Serve with One-Pot Potato Soup

You don’t need much—this bowl is filling—but small touches make it shine.

• Crunch: Garlic bread, buttered toast, or croutons
• Green contrast: Lemon-dressed arugula, chopped salad, or simple slaw
• Protein boost: Rotisserie chicken on the side (if not vegetarian) or crisp chickpeas
• Cheese board moment: Sharp cheddar or gouda, apple slices, and crackers
  Planning a cozy spread? These are classic side dishes to serve with soup that keep plates light but satisfying.

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🧰 Troubleshooting (Quick Fixes)

• Too thin? Simmer uncovered 5 minutes or mash/blend a bit more.
• Too thick? Stir in warm milk or broth a splash at a time.
• Flat flavor? Add a pinch of salt, cracked pepper, and a squeeze of lemon.
• Dairy curdling? Heat too high; next time add dairy at a gentle simmer and avoid boiling.
• Cheese clumping? Remove from heat to stir in cheese; use freshly shredded.

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🥄 Meal Prep Notes & Freezer Tips

• Batch once, eat twice: Make a full pot, cool half for lunches.
• Freeze smart: Freeze in 1–2 cup portions for quick thawing.
• Reheat refresh: Add fresh chives or green onions and an extra grind of pepper right before serving to brighten the bowl.

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🍛 Turn It Into New Meals (Leftover Magic)

• Loaded mash bowl: Reheat thick soup, spoon over baked potatoes as a sauce.
• Shepherd’s pie shortcut: Reduce on the stove until quite thick; spoon over cooked veggies and bake with a little cheese.
• Chicken-potato stew: Stir in shredded rotisserie chicken and peas; simmer 3–4 minutes.
• Toast topper: Thick soup over toasted sourdough with herbs and olive oil—surprisingly great.

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🥕 Quick Add-Ins (More Veg, Same Comfort)

• Carrots & celery: Sauté with onion for a classic soup base.
• Spinach or kale: Stir in during the last 2–3 minutes to wilt.
• Cauliflower: Add small florets with potatoes; blend partly for extra creaminess without more dairy.
• Leeks: Swap onion for sliced leeks (clean them well) for a sweeter, softer base.

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🧪 Little Science, Big Payoff

Why does this get so creamy? Potatoes release starch as they cook. When some of those cooked cubes are mashed or blended, that starch disperses and thickens the liquid—no roux needed. Keeping dairy to the end prevents that starch-dairy mix from turning grainy, and finishing with a tangy element (yogurt/sour cream) keeps the flavor bright.

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📦 Where This Fits in Your Rotation

File this under potato soup one pot you’ll actually make midweek. It’s the kind of simple soups for fall that feel special with almost no effort—great for a night in, easy to scale down for two, and friendly to freezing for future you. If you lean vegetarian often, this is a potato soup recipe vegetarian readers love because it stays creamy and balanced without relying on heavy cream.

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❓ FAQs

Can I make it gluten-free?
Yes, it’s naturally gluten-free—just check your broth and toppings.

Can I skip dairy entirely?
Use olive oil, plant milk, and nutritional yeast for savory depth. Blend a bit more for body.

How do I keep the soup from sticking?
Medium heat, occasional stirring, and avoid high heat after adding milk.

Can I use red potatoes?
Yes. They hold shape well; blend a little more if you prefer a silkier base.

Does it freeze well?
Blend smooth before freezing for the best texture on reheat.

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🔗 Related Recipes

• Loaded Potato Soup
  Creamy base, melty cheddar, and all the classic toppings—cozy and customizable.
• Baked Sweet Potato
  Fluffy centers and crisped skins with simple topping ideas—hands-off perfection.
• Easy Roasted Sweet Potato Cubes
  Caramelized edges and tender centers—an all-purpose side for bowls and plates.
• Southwest Sweet Potato, Black Bean & Rice Skillet
  One-pan, bold flavors with tender sweet potatoes, beans, and bright lime.

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