One Pot Potato Soup Recipe

Discover the ultimate comfort food with this easy one-pot potato soup recipe. Perfect for chilly nights, this creamy and flavorful dish requires minimal effort and delivers maximum satisfaction. There’s a secret ingredient that gives it amazing taste!

Craving a warm, comforting meal that’s easy to make? This one-pot potato soup is the perfect solution! Creamy, hearty, and packed with flavor, it comes together with just a few simple ingredients and minimal effort. Whether you need a quick weeknight dinner or a cozy weekend meal, this fuss-free recipe delivers big on taste while keeping cleanup to a minimum. Serve it with a side of crusty bread, and you’ve got a satisfying dish the whole family will love!

The Secret Ingredient

So…what’s the secret ingredient? The ingredient that gives this one pot potato soup recipe its amazing flavor is the addition of a leek. If you are like me, the first time I made this soup, I wasn’t sure what a leek was. It looks like a giant green onion, but has a very different taste.

How To Prepare A Leek

To prepare a leek, just chop off both ends and discard. It’s a personal choice how much of the green part to include when you prepare the leek. You should have at least a 6-8 inch piece that includes both the green and white parts. A leek has a lot of layers, so wash it very well under running water. Slice it in half length-wise, then slice each half in half again. Finely chop the pieces and add it to your pot. If the layers sort of fall apart, just keep chopping. Once the leek is in the pot, it won’t matter. 

When I first started making this potato soup, I used two pots—one for the soup and another for the roux. But recently, I discovered a way to make it all in one pot, and it’s a total game-changer. Not only does it simplify the cooking process, but it also means less cleanup. Below, I’m sharing the easy one-pot method, but no matter which way you make it, this potato soup is always delicious!

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How To Make

• Prepare the potatoes, leek, onion, and celery.
• In a large soup pot on medium heat, melt 5 tablespoons butter. Add onion, celery and leek. Saute for 5 minutes.
• Add flour and stir until well combined, about 5 minutes.
• Add chicken broth, potatoes, kosher salt, black pepper, and thyme.
• Stirring constantly, add milk and 1/2 and 1/2.
• Bring to a low boil and lower heat.
• Simmer for 15 minutes.
• Stir occasionally so the soup doesn’t stick to the bottom of your pot.
• If the soup is too thick, adjust by adding more chicken broth or milk.
• Turn off heat.
• Cover and let sit for 15 minutes. Check to make sure potatoes are tender.
• Serve in bowls with these extras: crispy bacon bits, cheddar cheese, or fresh chopped chives.

Note: soup making is not an exact science. I have made countless pots of soup, and no two have turned out the same. The measurements in all of my soup recipes are guidelines, and can easily be adjusted according to your family’s tastes.

see all my soup recipes

One Pot Potato Soup Recipe Tips

• It’s helpful to chop the vegetables, and measure out the other ingredients before assembling the soup. It makes the time spent at the stove much more pleasant!
• This one pot potato soup recipe could easily be adapted to a gluten-free dish. If you are on a gluten-free diet, but can tolerate dairy, simply substitute 1/4 cup of cornstarch for the 1/2 cup of flour.
• This soup can be stored in an airtight container in the refrigerator for up to 3 days. I recommend not freezing it. Dairy products and potatoes tend to get mushy and gritty when frozen.
• Any type of potato can be used, but red potatoes or Yukon Golds are recommended because they have a lower starch content. This helps prevent the soup from becoming overly thick.
• If your soup does get too thick, simply add more milk or chicken stock. Taste and adjust the seasoning after thinning the soup. 
• Any combination of milk products can be used as long as they equal two cups. Heavy cream, half and half, whole milk, reduced fat milk.
• Adding a small dollop of sour cream to each serving will add a lovely new taste and texture.
• Tip from a reader: store cut up leek in an airtight container in the freezer for use in soups, salads, and pastas.

This easy potato soup recipe is the ultimate comfort food…simple, hearty, and full of flavor. Whether you’re making it for a cozy night in or a quick family meal, its one-pot convenience makes it a favorite. And if you’re in the mood for something different, you can easily transform this recipe into a creamy, flavorful New England Clam Chowder with just a few extra ingredients. Pair it with a slice of crusty bread, savory garlic cheese bread, or a fresh salad for a complete meal. No matter how you serve it, this delicious soup is sure to warm you up and keep you coming back for more.

One Pot Potato Soup Recipe

4.84 from 6 votes

Discover the ultimate comfort food with our easy one-pot potato soup recipe. Perfect for chilly nights, this creamy and flavorful dish requires minimal effort and delivers maximum satisfaction.

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Resting time 15 minutes minutes

Servings 6 servings

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Ingredients

 

1x2x3x

• ▢ 1 small onion chopped
• ▢ 1 cup chopped celery
• ▢ 1 leek finely chopped
• ▢ 3 large potatoes or 6 regular size red or gold potatoes (washed and chopped into small pieces)
• ▢ 5 tablespoons butter
• ▢ 1/2 cup all purpose flour
• ▢ 2 cups chicken broth or stock
• ▢ 1 cup half and half
• ▢ 1 cup milk
• ▢ 1 teaspoon salt
• ▢ black pepper to taste
• ▢ 1 tablespoon fresh chopped thyme

Instructions

• Prepare the potatoes, leek, onion, and celery.
• In a large soup pot on medium high heat, melt 5 tablespoons butter. Add onion, celery and leek. Saute for 5 minutes.
• Add flour and stir until well combined, about 5 minutes.
• Add chicken broth, potatoes, salt, pepper, and thyme.
• Stirring constantly, add milk and 1/2 and 1/2.
• Bring to a low boil and lower heat.
• Simmer for 15 minutes.
• Stir occasionally so the soup doesn't stick to the bottom of your pot.
• If the soup is too thick, adjust by adding more chicken broth or milk.
• Turn off heat.
• Cover and let sit for 15 minutes.
• Serve with bacon bits, cheddar cheese, or fresh chopped chives.

Notes

To make New England Clam Chowder:

Drain 2 cans of clams, 6.5 oz. each, reserving the clam juice. Add the clam juice when you add the chicken broth. Add the clams at the very end before resting time.

Nutrition Label

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Ann Drake

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