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ByAnn Drake
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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. There’s a secret ingredient that gives it amazing taste!
Looking for a delicious and fuss-free meal? Look no further than one-pot potato soup! This simple yet satisfying dish requires minimal effort and cleanup, making it perfect for busy weeknights or lazy weekends. With just a handful of ingredients and a single pot, you can whip up a hearty and comforting bowl of soup that’s sure to please the whole family.
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.
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!
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How To Make
- 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.
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 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.
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What Should I Serve With Potato Soup?
- Fresh-from-the-oven warm crusty round bread
- Savory quick bread recipes: garlic cheese bread or beer bread
- A side salad or apple salad
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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.
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4.84 from 6 votes
Servings: 6 servings
Author: Ann Drake
Prep Time 20 minutes minutes
Cook Time 35 minutes minutes
Resting time 15 minutes minutes
Total Time 1 hour hour 10 minutes 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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