One Pot Potato Soup Recipe

This hearty one pot potato soup recipe has a secret ingredient that gives it amazing taste! Part of the Sunday Supper series at On Sutton Place.

potato soup in transferware bowl

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. To prepare a leek, just chop off both ends and discard.

one pot potato soup ingredients

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. 

one pot potato soup chopped potatoes

The first several times I made this potato soup recipe, I used two pots…one for the soup, and one to make the roux. Recently, I discovered that it can be made all in one large pot, which makes clean-up so much easier! What follows is the one-pot method. Either way, this potato soup recipe is delicious!

one pot potato soup in cast iron dutch oven

One Pot Potato Soup Recipe

This homemade, hearty one pot potato soup recipe has a secret ingredient that gives it amazing taste! Part of the Sunday Supper series at On Sutton Place.
4.75 from 4 votes
Course: Main Dish, Soup
Cuisine: American
Servings: 6 servings
Prep Time 20 minutes
Cook Time 35 minutes
Resting time 15 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 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 Flour
  • 2 cups chicken broth or stock
  • 1 cup half and half
  • 1 cup Milk
  • 1 teaspoon salt
  • 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.
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one pot potato soup in cast iron dutch oven

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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 kind of potato can be used, but red or gold potatoes are recommended because they have a lower starch content, therefore they won’t add any extra thickness to your soup.
  • If the soup gets too thick, simply add more milk or chicken stock. Taste and adjust the seasoning after thinning the soup. 
  • Tip from a reader: store cut up leek in an airtight container in the freezer for use in soups, salads, and pastas.
  • Get my favorite soup pot HERE, the round cutting board HERE, and Liberty Blue vintage transferware HERE.

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14 Comments

  1. Hi Ann, I have been following your blogs from time to time & have made several of your recipes. I decided to make your potato recipe with the ingredient Leek, however in the recipe you quote 1 cup half and half as an ingredient, please excuse my ignorance but I have no idea what you mean by that, I live in Australia & have never come across that term before, could you please explain to me what you mean.
    Thank you.
    P.S. love you decorating ideas also.

  2. Jean Windham says:

    Ann, I love potatoe soup and it seems we all have similar birthday t different recipes. I will certainly enjoy trying your recipe. Thank you for sharing. Jean

  3. Linda Walton says:

    5 stars
    I love potatoe soup with leeks and bacon. My intention is to make this soup today after buying the ingredients yesterday. Such flavour and rich in satisfaction. I put my bacon in the oven and bake until crispy then add crumbled bacon to the pot or slow cooker with the other ingredients. Once ready then add half n half to thicken. Yummy!

  4. 5 stars
    This was so very good! I love that you include leeks in both this recipe and the recipe for corn chowder! Leeks are unsung heroes in the soup world!! :)

  5. I am not much of a cook, but I can follow a recipe. Your potato soup was amazing! It is a definite keeper. I had never bought a leak before in my life and I’m 63. Thanks for such a delicious recipe.

    1. Ann Drake says:

      You are so welcome…I’m glad you liked it!

      1. I taught Language Arts for 33 years so I am cringing that leek was misspelled as leak in my earlier post. Stupid dictation! I should have proofread.

  6. You have so many wonderful ideas!
    Glad I found your blog🧡

  7. Is there anything to substitute the potatoes and corn starch with, as my husband and son can’t have starches right now?

    1. I make mine half and half with potatoes and cauliflower. The cauliflower cooks down and almost “melts.” You can’t taste it but helps thicken the soup so I use less flour. If you try with all cauliflower, let me know how it is. I’m definitely going to try a leek in my next pot of soup!

  8. I don’t understand no. 5. What does 1/2 and 1/2 means?Please clarify. Thank you!

    1. Half and half, the stuff usually used in coffee, found in near the coffee creamers and buttermilk.

    2. Ann Drake says:

      Hi Yvonne…half and half is found in the milk section of the grocery store. It’s half milk, and half cream. If you can’t find it, you can substitute whole milk. Thank you!

  9. DeAnn Gilkey says:

    I’m excited to make this yummy soup! Thanks for sharing.