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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.
Course Main Dish, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Resting time 15 minutes
Total Time 1 hour 10 minutes
Servings 6 servings


  • 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


  • 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.


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.