20 Simple One Pot Potato Soup Recipes That Save Time and Dishes

You know those nights when you want comfort food without a sink full of pans? A simple, cozy bowl of one pot potato soup solves that. These recipes focus on big flavor with minimal fuss—everything cooks in a single pot, Dutch oven, Instant Pot, or slow cooker so you save time and dishes.

Inside you'll find 20 different spins on one pot potato soup: classic creamy, vegan, keto-friendly, spicy, cheesy, and even baked-potato-style. I’ll share exact measurements, timing, troubleshooting tips, and helpful gear suggestions so you get consistent results every time. Grab your favorite Dutch oven or Instant Pot—my go-to cast iron Dutch oven works great for most of these, and an immersion blender makes pureeing silky without extra dishes. Pin the ones you love and let's get cooking—soup night just got a lot easier.

1. Classic One Pot Potato Soup

Save

This is the cozy, creamy one pot potato soup you grew up loving—silky potatoes, sweet onions, crisp bacon, and melted cheddar. It’s thick, spoon-coating comfort with a bit of smoky crunch. You’ll love how the potatoes break down into a velvety base that clings to each spoonful.

I use a heavy Dutch oven so the soup simmers evenly and won’t scorch.

Ingredients

• 2 lbs russet potatoes, peeled and cut into 1-inch cubes
• 4 cups low-sodium chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 6 slices bacon, chopped
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 cup shredded sharp cheddar cheese
• 2 tbsp chopped fresh chives

Instructions

1. Heat the Dutch oven over medium. Add bacon and cook until crisp, about 6–8 minutes. Remove bacon to a paper towel-lined plate, reserve 1 tbsp fat.
2. Add butter and diced onion to the pot. Sauté until translucent, 4–5 minutes. Add garlic and cook 30 seconds until fragrant.
3. Stir in potato cubes, chicken broth, 1 tsp salt, and pepper. Bring to a boil, then lower to a simmer. Cover and cook 12–15 minutes until potatoes are fork-tender.
4. Use a potato masher or the back of a spoon to mash some potatoes in the pot for body (leave some chunks). For a smoother texture, blend half the soup with an immersion blender right in the pot.
5. Stir in milk and heavy cream. Heat gently—do not boil—until steaming, about 3–4 minutes.
6. Add shredded cheddar and stir until melted. Adjust salt and pepper. Reheat, then fold in crispy bacon (reserve some for topping).
7. Serve hot and garnish with remaining bacon and chopped chives.

How to Serve It

Serve this in deep bowls with crusty bread or cornbread. Sprinkle extra cheddar and scallions on top. Store leftovers in airtight food containers for up to 3 days and reheat gently on the stove. This soup makes great meal-prep lunches—cool before sealing containers.

2. Instant Pot One Pot Potato Soup (Ready in 30 Minutes)

Save

When you want speed without compromise, this Instant Pot one pot potato soup gets dinner on the table in about 30 minutes. Pressure cooking softens potatoes fast, while finishing with cream yields the same indulgent texture. Perfect for busy weeknights.

If you use an Instant Pot, the rice/stew setting works well—my favorite is the Instant Pot Duo.

Ingredients

• 2 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup half-and-half
• 2 tbsp unsalted butter
• 1 tsp dried thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup sour cream
• 2 tbsp chopped chives

Instructions

1. Set Instant Pot to Sauté. Melt butter and cook onion until translucent, 3–4 minutes. Add garlic and cook 30 seconds.
2. Add potato cubes, broth, thyme, salt, and pepper. Cancel Sauté. Seal lid and cook on Manual/High for 8 minutes.
3. Quick release pressure carefully. Remove lid, set pot to Sauté low. Use an immersion blender to puree until desired texture.
4. Stir in half-and-half and sour cream. Simmer 2–3 minutes until warmed through—avoid boiling. Taste and adjust seasoning.
5. Ladle into bowls and top with chives.

How to Serve It

Top with crumbled bacon, grated cheddar, or a squeeze of lemon for brightness. Store in glass meal prep containers for up to 4 days. Reheat on low in the Instant Pot using the Keep Warm/Sauté function.

3. Loaded Baked Potato One Pot Soup

Save

This one pot potato soup tastes like a loaded baked potato in spoonable form—cheddar, sour cream, and bacon folded into a creamy potato base. It’s rich and perfect when you want fork-and-spoon satisfaction without frying or baking individual potatoes.

A slotted spoon helps remove toppings easily; I keep a sturdy slotted spoon on hand.

Ingredients

• 2.5 lbs russet potatoes, peeled and cubed
• 4 cups low-sodium chicken broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 6 slices bacon, cooked and crumbled
• 1 cup shredded sharp cheddar
• 1/2 cup sour cream
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped green onions

Instructions

1. In a large pot, sauté onion in 2 tbsp butter over medium 4 minutes until soft. Add garlic and cook 30 seconds.
2. Add potatoes and chicken broth. Bring to a boil, then simmer covered for 12–15 minutes until potatoes are very tender.
3. Mash about half the potatoes in the pot for a chunky base. Add milk and cream, stir until combined and warm.
4. Remove from heat. Stir in cheddar until melted. Add sour cream and half the bacon. Taste and adjust salt and pepper.
5. Reheat gently if needed, then serve with remaining bacon and green onions.

How to Serve It

Spoon into bowls and top with extra sour cream, bacon, and chives. Serve with toasted sourdough or cornbread mix. Store in airtight containers for up to 3 days; reheat on the stove stirring frequently.

4. Vegan One Pot Potato Soup with Coconut Milk

Save

Dairy-free and cozy, this vegan one pot potato soup uses coconut milk for creaminess and vegetable broth for depth. Nutritional yeast adds cheesy flavor without dairy—comfort that suits plant-based eaters.

An immersion blender is handy here to get silky texture—try this hand blender.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and cubed
• 1 large leek, white and light green parts only, sliced and rinsed
• 3 cups vegetable broth
• 1 can (14 oz) full-fat coconut milk
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 3 tbsp nutritional yeast
• 1 tsp sea salt
• 1/2 tsp smoked paprika
• 1/4 tsp ground nutmeg
• 2 tbsp chopped fresh parsley
• 1/4 cup roasted pumpkin seeds (pepitas) for topping

Instructions

1. Warm oil in a large pot over medium. Add leeks and cook 5–6 minutes until soft. Add garlic and cook 30 seconds.
2. Add potatoes, vegetable broth, salt, smoked paprika, and nutmeg. Bring to a simmer and cook 12–15 minutes until potatoes are tender.
3. Remove from heat. Use an immersion blender to blend until smooth or leave partially chunky.
4. Stir in coconut milk and nutritional yeast. Reheat gently for 2–3 minutes—do not boil. Adjust seasoning.
5. Serve with parsley and pumpkin seeds.

How to Serve It

Top with crusty bread or roasted vegetable croutons. Store leftovers in glass meal prep containers up to 4 days; coconut milk can separate—stir well when reheating.

5. Creamy Potato and Leek One Pot Soup

Save

Potato-leek soup is an elegant, simple one pot potato soup with mellow leeks and silky potatoes. The flavor is delicate yet satisfying—perfect for a light dinner or starter.

A good chef's knife makes prepping leeks quick and safe; I use a chef's knife for clean cuts.

Ingredients

• 2 lbs russet potatoes, peeled and diced
• 3 large leeks (white & light green), thinly sliced and rinsed
• 4 cups low-sodium chicken or vegetable broth
• 1 cup whole milk or half-and-half
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/4 tsp white pepper or black pepper
• 1 bay leaf
• 2 tbsp chopped fresh chives
• 1/4 cup sour cream or crème fraîche (optional)

Instructions

1. In a large pot, melt butter over medium. Add leeks and sauté 6–8 minutes until very soft. Add garlic and cook 30 seconds.
2. Add diced potatoes, broth, bay leaf, salt, and pepper. Bring to a simmer and cook 12–15 minutes until potatoes break apart easily.
3. Remove bay leaf. Mash some potatoes in the pot and use an immersion blender for smoother texture if desired.
4. Stir in milk and sour cream (if using). Heat through for 2–3 minutes, but don’t boil. Taste and adjust seasoning.
5. Serve topped with chives.

How to Serve It

Serve with a dollop of crème fraîche and crisp croutons. Store in an airtight container for up to 3 days. Reheat gently on the stove.

6. Cheesy Broccoli and Potato One Pot Soup

Save

Broccoli adds color and nutrition to this cheesy, comforting one pot potato soup. The cheddar melts smooth into the potato base, making it feel like a warm, spoonable casserole. Kids and adults both love this.

A microplane helps zest cheese or grate garlic finely—try a microplane grater.

Ingredients

• 2 lbs potatoes, peeled and diced
• 3 cups broccoli florets (fresh or frozen)
• 4 cups low-sodium chicken or vegetable broth
• 1 cup whole milk
• 2 cups shredded sharp cheddar cheese
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tsp Dijon mustard
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Melt butter in pot over medium. Cook onion until soft, 4–5 minutes. Add garlic and cook 30 seconds.
2. Add potatoes and broth. Bring to a simmer and cook 10 minutes. Add broccoli and simmer 5–7 minutes until both vegetables are tender.
3. Mash some of the potatoes for body or blend half the soup using an immersion blender.
4. Lower heat and stir in milk, cheddar, Dijon, salt, and pepper. Heat until cheese melts and soup is thickened, about 3–4 minutes. Do not boil.
5. Adjust seasonings and serve.

How to Serve It

Top with extra shredded cheddar and toasted bread. Store in airtight containers up to 3 days. Reheat on the stove, stirring to recombine.

7. Slow Cooker Country Ham and Potato Soup (One Pot)

Save

Let your slow cooker do the work with this hearty ham-and-potato one pot potato soup. It simmers low and slow until flavors deepen and potatoes melt into a luscious base—ideal for chilly days.

Use a reliable slow cooker like the Crock-Pot 6-Quart.

Ingredients

• 2 lbs russet potatoes, peeled and cubed
• 2 cups cooked ham, diced
• 1 medium onion, diced
• 3 stalks celery, diced
• 4 cups low-sodium chicken broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped parsley

Instructions

1. Place potatoes, ham, onion, celery, garlic, thyme, salt, pepper, and broth in slow cooker. Stir to combine.
2. Cook on LOW 6–7 hours or HIGH 3–4 hours until potatoes are very tender.
3. Use a potato masher to mash some potatoes in the slow cooker for a thicker texture.
4. Stir in milk and cream, then cook on HIGH 15–20 minutes until heated through—do not boil.
5. Taste and adjust seasoning. Stir in parsley before serving.

How to Serve It

Serve with warm biscuits or crusty rolls. Store in airtight food containers up to 4 days; reheat in the microwave or on the stove. Slow cooker liners can make cleanup easier for busy nights.

8. Garlic Parmesan One Pot Potato Soup

Save

This one pot potato soup spotlights roasted garlic and Parmesan for a savory, slightly nutty bowl. It’s brightened with lemon zest for balance and is surprisingly simple to pull together.

A fine grater for fresh Parmesan is helpful—consider a box grater.

Ingredients

• 2 lbs potatoes, peeled and diced
• 4 cups low-sodium chicken or vegetable broth
• 1 cup whole milk
• 1/2 cup grated Parmesan, plus extra for serving
• 1 head garlic, cloves peeled and roasted or 4 cloves minced and sautéed
• 1 medium onion, diced
• 2 tbsp butter
• 1 tsp lemon zest
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chopped parsley

Instructions

1. If roasting garlic: wrap whole head in foil with a drizzle of olive oil and roast at 400°F for 30 minutes until soft. Squeeze out cloves.
2. Melt butter in pot over medium. Sauté onion 4–5 minutes until soft. Add garlic and cook 30 seconds.
3. Add potatoes and broth. Simmer covered 12–15 minutes until potatoes are tender.
4. Mash some potatoes and blend part of the soup for a creamier texture with an immersion blender.
5. Stir in milk, Parmesan, and lemon zest. Heat gently until cheese melts. Season to taste.
6. Serve with extra Parmesan and parsley.

How to Serve It

Serve with garlic bread and a crisp salad. Store in airtight containers for up to 3 days; reheat gently and add a splash of milk if too thick.

9. Loaded Sweet Potato and Black Bean One Pot Soup (Vegetarian)

Save

This vegetarian one pot potato soup uses sweet potatoes and black beans for hearty texture and a slightly sweet, smoky flavor. It’s filling, colorful, and great for meal prep.

A sturdy wooden spoon helps stir chunky veggies—try a heatproof wooden spoon.

Ingredients

• 2 lbs sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium onion, diced
• 1 bell pepper, diced
• 3 cups vegetable broth
• 1 can (14 oz) diced tomatoes, drained
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 avocado, sliced for serving
• 2 tbsp chopped cilantro

Instructions

1. Heat oil in pot over medium. Sauté onion and bell pepper 5 minutes until soft. Add garlic and cook 30 seconds.
2. Add sweet potatoes, broth, tomatoes, cumin, smoked paprika, salt, and pepper. Bring to a boil, then simmer covered 12–15 minutes until sweet potatoes are tender.
3. Add black beans and simmer 3–4 minutes to heat through. Mash a few sweet potato pieces for thickness.
4. Taste and adjust seasoning.

How to Serve It

Top with avocado slices, cilantro, and a squeeze of lime. Store in airtight containers up to 4 days. Reheat on the stove and add a splash of broth if too thick.

10. Keto Cauliflower and Potato (Low Starch) One Pot Soup

Save

This version reduces starchy potatoes by blending cauliflower with a smaller amount of potato for texture—so you get creamy comfort while keeping carbs lower. It’s rich, cheesy, and satisfying.

An instant-read thermometer isn’t necessary but helps you reheat safely.

Ingredients

• 1 lb russet potato, peeled and cubed
• 1 lb cauliflower florets
• 4 cups low-sodium chicken or vegetable broth
• 1 cup heavy cream
• 1 cup shredded sharp cheddar
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tbsp butter
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chopped chives

Instructions

1. Melt butter in pot. Sauté onion 4–5 minutes until soft. Add garlic and cook 30 seconds.
2. Add potatoes, cauliflower, and broth. Bring to a boil, reduce, and simmer 12–15 minutes until vegetables are tender.
3. Use an immersion blender to blend until smooth or leave a few chunks.
4. Stir in heavy cream and cheddar over low heat until smooth. Adjust seasonings and reheat for 2–3 minutes.

How to Serve It

Garnish with extra cheddar and chives. Store for up to 4 days in glass meal prep containers. Reheat gently to avoid splitting the cream.

11. Spicy Chorizo and Potato One Pot Soup

Save

Chorizo brings smoky, spicy notes to this one pot potato soup. It’s bold and warming—great when you want a little heat in your comfort food.

Use a sharp paring knife to slice chorizo and potatoes precisely.

Ingredients

• 1 lb spicy chorizo, casings removed and crumbled
• 2 lbs potatoes, diced
• 1 medium onion, diced
• 1 red bell pepper, diced
• 4 cups chicken broth
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chopped cilantro
• Juice of 1 lime for serving

Instructions

1. Brown chorizo in pot over medium 5–6 minutes until cooked through. Remove with a slotted spoon and set aside.
2. Sauté onion and bell pepper in the rendered fat until softened, 4–5 minutes. Add garlic and spices, cook 30 seconds.
3. Add potatoes and broth. Bring to a simmer and cook 12–15 minutes until potatoes are tender.
4. Return chorizo to the pot. Mash some potatoes for thickness. Simmer 2–3 minutes to marry flavors.
5. Stir in cilantro and lime juice before serving.

How to Serve It

Serve with warm tortillas or crusty bread and lime wedges. Store in airtight containers up to 3 days. Reheat on the stove over low heat.

12. Curried Potato Coconut One Pot Soup (Indian-Inspired)

Save

This fragrant one pot potato soup blends curry spices and coconut milk for a warming, aromatic bowl. It’s mildly spiced and perfect with naan or rice.

A set of measuring spoons helps get spices right—consider this measuring spoon set.

Ingredients

• 2 lbs potatoes, peeled and cubed
• 1 large onion, chopped
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chopped cilantro
• 1 tbsp lime juice

Instructions

1. Sauté onion in 2 tbsp oil over medium 5 minutes until soft. Add garlic and ginger, cook 1 minute.
2. Add curry powder and turmeric; toast spices 30 seconds. Add potatoes and broth. Simmer covered 12–15 minutes until potatoes are tender.
3. Use an immersion blender to partially blend for a creamy texture. Stir in coconut milk and lime juice, then simmer 2–3 minutes.
4. Season to taste and garnish with cilantro.

How to Serve It

Serve with warmed naan or steamed rice. Store leftovers in airtight containers up to 4 days. Reheat gently to prevent separation.

13. Ham, Leek, and Cheddar One Pot Soup

Save

This savory one pot potato soup balances smoky ham, sweet leeks, and melty cheddar for a classic combination. It’s hearty enough for a main course but elegant enough to serve guests.

A chef’s knife speeds prep—use a chef's knife for clean chopping.

Ingredients

• 2 lbs potatoes, peeled and diced
• 2 cups cooked ham, diced
• 2 large leeks, sliced and rinsed
• 4 cups chicken broth
• 1 cup whole milk
• 1 cup shredded cheddar
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Melt butter in pot, sauté leeks 6–8 minutes until very soft. Add garlic and cook 30 seconds.
2. Add potatoes, ham, thyme, broth, salt, and pepper. Simmer 12–15 minutes until potatoes are tender.
3. Mash some potatoes and use an immersion blender if you prefer smoothness.
4. Stir in milk and cheddar. Heat until cheese melts, 2–3 minutes. Adjust seasoning.

How to Serve It

Top with extra cheddar and chopped parsley. Store in glass containers for up to 3 days and reheat on the stove. Serve with a green salad for balance.

14. Potato, Corn, and Bacon Chowder (One Pot)

Save

This chowder-style one pot potato soup is loaded with sweet corn and smoky bacon. It’s thick and chunky—like summer wrapped in winter comfort.

A wide spoon ladle is handy for serving—try this soup ladle.

Ingredients

• 2 lbs potatoes, peeled and cubed
• 1.5 cups corn kernels (fresh or frozen)
• 6 slices bacon, chopped
• 1 medium onion, diced
• 3 cups chicken broth
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chopped chives

Instructions

1. Cook bacon in pot over medium until crisp, about 6–8 minutes. Remove and drain, reserve 1 tbsp fat.
2. Add butter and onion; sauté 4–5 minutes until soft. Add garlic and cook 30 seconds.
3. Add potatoes, corn, and broth. Bring to simmer and cook 12–15 minutes until potatoes are tender.
4. Mash some potatoes for thickness. Stir in cream and return bacon (reserve some for garnish). Heat until hot but not boiling.
5. Serve topped with remaining bacon and chives.

How to Serve It

Serve with oyster crackers or crusty rolls. Store in airtight containers up to 3 days; reheat gently to avoid separating the cream.

15. Mediterranean Herbed Potato Soup with Lemon

Save

This lighter one pot potato soup uses fresh herbs and lemon to brighten the creamy potato base. It’s herbaceous, tangy, and perfect for spring or light dinners.

A citrus zester gives bright lemon zest—use a microplane zester.

Ingredients

• 2 lbs Yukon Gold potatoes, diced
• 4 cups vegetable broth
• 1 cup whole milk
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh parsley
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Heat oil in pot over medium. Sauté onion 4–5 minutes until soft. Add garlic and cook 30 seconds.
2. Add potatoes and broth. Simmer covered 12–15 minutes until potatoes are tender.
3. Mash some potatoes for thickness. Stir in milk, lemon zest, and lemon juice. Heat through 2–3 minutes.
4. Stir in herbs and season to taste.

How to Serve It

Finish with extra fresh herbs and a drizzle of olive oil. Store for up to 3 days in airtight containers. Reheat on the stove and add a splash of broth if needed.

16. Thai-Inspired Coconut Potato Soup with Lime and Basil

Save

Bright Thai flavors—lime, basil, and lemongrass—turn this one pot potato soup into something aromatic and exotic. It’s light, tangy, and nice when you want a departure from heavy cream.

Fresh herbs like Thai basil lift the finish; a small herb scissors are helpful—consider kitchen herb scissors.

Ingredients

• 2 lbs potatoes, diced
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 1 stalk lemongrass, smashed (or 1 tsp lemongrass paste)
• 2 tbsp red curry paste
• 2 tbsp fish sauce or soy sauce for vegetarian option
• 2 tbsp fresh lime juice
• 1 cup sliced mushrooms (optional)
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1/2 cup chopped Thai basil or cilantro
• 1 tsp salt

Instructions

1. Sauté garlic, ginger, and mushrooms in 1 tbsp oil over medium 4–5 minutes. Add curry paste and lemongrass and cook 1 minute to bloom flavors.
2. Add potatoes and broth. Simmer 12–15 minutes until potatoes are tender. Remove lemongrass.
3. Stir in coconut milk, fish sauce, and lime juice. Simmer 2–3 minutes.
4. Finish with Thai basil and adjust seasoning.

How to Serve It

Garnish with extra lime wedges, basil, and thin chili slices. Store in airtight containers up to 3 days and reheat gently.

17. Lemon Dill Potato and Salmon One Pot Soup

Save

This bright one pot potato soup pairs delicate poached salmon with lemon and dill for a lighter, elegant bowl. It’s protein-rich and fresh-tasting—great for dinner guests or a special weeknight.

A fish spatula helps transfer salmon gently; try this fish spatula.

Ingredients

• 1.5 lbs potatoes, diced
• 1 lb salmon fillet, skin removed, cut into 1–2 inch pieces
• 4 cups low-sodium fish or vegetable broth
• 1 cup whole milk or cream
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tbsp butter
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Melt butter in pot and sauté onion 4–5 minutes until soft. Add garlic and cook 30 seconds.
2. Add potatoes and broth. Simmer covered 12–15 minutes until potatoes are tender.
3. Stir in milk. Gently add salmon pieces and simmer 4–5 minutes until salmon flakes easily and is opaque.
4. Remove from heat, stir in lemon juice and dill. Season to taste.

How to Serve It

Serve with lemon wedges and crusty bread. Store leftover soup (without bread) in airtight containers for up to 2 days; salmon can break down in storage—reheat gently.

18. Smoky Paprika Potato and Sausage One Pot Soup

Save

Smoky paprika and hearty sausage make this one pot potato soup bold and filling. It’s perfect for cold nights when you want robust, satisfying flavors without a lot of prep.

A non-stick skillet is optional for browning sausage first—use a non-stick skillet.

Ingredients

• 1 lb smoked sausage (kielbasa), sliced
• 2 lbs potatoes, diced
• 1 medium onion, diced
• 3 cups chicken broth
• 1 cup whole milk
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cayenne (optional)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chopped parsley

Instructions

1. Brown sausage in the pot over medium 4–5 minutes, then remove and set aside.
2. Sauté onion in rendered fat until soft 4 minutes. Add garlic and paprika, cook 30 seconds.
3. Add potatoes, broth, salt, and pepper. Simmer 12–15 minutes until potatoes are tender.
4. Return sausage and stir in milk. Heat through 2–3 minutes. Adjust seasoning and finish with parsley.

How to Serve It

Serve with crusty bread or mustard on the side. Store in airtight containers for up to 3 days; reheat slowly.

19. Smoky Tomato and Potato Gazpacho-Inspired Soup (Warm)

Save

This soup blends roasted tomatoes and potatoes for a warm, slightly tangy bowl reminiscent of a cozy gazpacho. Roasting concentrates tomato flavor and adds depth with minimal effort.

A rimmed baking sheet lined with parchment paper makes roasting and cleanup easy.

Ingredients

• 2 lbs potatoes, cubed
• 1.5 lbs ripe tomatoes, quartered (or 1 can crushed tomatoes)
• 1 medium onion, chopped
• 3 cups vegetable broth
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chopped basil or parsley
• 1 tsp red wine vinegar (optional)

Instructions

1. Preheat oven to 425°F. Toss tomatoes with 1 tbsp olive oil and roast on a parchment-lined sheet 20–25 minutes until caramelized.
2. In a pot, sauté onion in remaining oil 4–5 minutes until soft. Add garlic and cook 30 seconds.
3. Add potatoes, roasted tomatoes, smoked paprika, broth, salt, and pepper. Simmer 12–15 minutes until potatoes are tender.
4. Blend half the soup with an immersion blender for a thicker texture. Stir in vinegar and herbs, adjust seasoning.

How to Serve It

Top with basil and a drizzle of olive oil. Store in airtight containers for up to 3 days. Roasted tomato flavors deepen overnight.

20. Baked Potato Casserole-Style One Pot Soup

Save

This one pot potato soup mimics baked potato casserole—browned butter, melted cheese, and a rich, slightly roasted flavor. It’s indulgent and a crowd-pleaser.

A sturdy ovenproof Dutch oven can finish the soup under the broiler if you want a bubbly top.

Ingredients

• 2.5 lbs russet potatoes, cubed
• 4 cups low-sodium chicken broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 cup shredded cheddar
• 1/2 cup grated Parmesan
• 4 tbsp unsalted butter, divided
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chopped chives

Instructions

1. Preheat oven to 400°F if finishing in oven (optional). Melt 2 tbsp butter in pot over medium and sauté onion 4–5 minutes. Add garlic and cook 30 seconds.
2. Add potatoes and broth. Simmer covered 12–15 minutes until potatoes are tender.
3. Mash some potatoes for thickness. Stir in milk, cream, and cheeses until melted.
4. If you want a bubbly top: transfer to an ovenproof Dutch oven or shallow baking dish, dot with remaining butter and broil 2–4 minutes until golden. Watch closely.
5. Sprinkle chives and serve hot.

How to Serve It

Serve with baked potato skins, extra chives, and a dollop of sour cream. Store in airtight containers up to 3 days—reheat on stove and add a splash of milk if needed.

Savoring soup season? These 20 one pot potato soup recipes cover everything from quick Instant Pot weeknight bowls to slow-cooked comfort and plant-based options. You’ve got creamy classics, spicy chorizo, Thai-inspired, and lighter herb-forward bowls—so pick a flavor and pin it for later.

If you’re building a soup toolkit, I recommend a reliable Dutch oven and an immersion blender; together they’ll handle nearly every recipe here and keep cleanup easy. Which flavor will you try first—classic, spicy, or vegan? Share these with friends or save this pin for cozy dinner nights ahead.