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Bowl of creamy potato soup topped with cheddar and chives next to toasted sourdough on a wooden table

Easy Creamy Potato Soup Ready in 1 Hour

A thick, buttery potato soup that thickens with Yukon Gold potatoes alone, so you skip the flour and the blender. Ready in 1 hour with soft potato chunks in every spoonful.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 About 1 1/3 cups
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 3 tablespoons unsalted butter
  • 1 large yellow onion cut into 1/2 inch dice (about 8 ounces)
  • 2 medium celery ribs diced (about 3/4 cup)
  • 4 garlic cloves minced
  • 2 1/2 pounds Yukon Gold potatoes about 6 medium, peeled and cut into 3/4 inch cubes
  • 4 cups low sodium vegetable broth
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2 teaspoons Diamond Crystal kosher salt divided
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon fresh thyme leaves
  • 1 bay leaf
  • 1 teaspoon apple cider vinegar
For serving (optional)
  • 3/4 cup shredded sharp cheddar
  • 2 tablespoons chopped fresh chives
  • Extra black pepper

Equipment

  • 5 to 6 quart Dutch oven
  • Potato masher
  • Wooden Spoon
  • Instant-read thermometer
  • Shallow storage containers

Method
 

  1. Melt the butter in the Dutch oven over medium heat. Add the onion, celery, and 1/2 teaspoon of the salt, and cook 7 to 8 minutes, stirring often, until the onion is soft and glassy with no brown edges.
  2. Stir in the garlic, thyme, and smoked paprika. Cook 30 seconds, until the garlic smells sweet and the butter turns light orange.
  3. Add the potatoes, broth, bay leaf, pepper, and remaining salt, then raise the heat to medium high. After the pot boils (about 6 minutes), reduce to medium low, partly cover, and simmer 15 to 18 minutes, until a knife slides into a cube with no resistance.
  4. Remove the bay leaf. Press the masher into the pot 8 to 10 times, until about half the cubes break down and the broth looks thick with soft chunks still showing.
  5. Reduce the heat to low. Stir in the milk and cream and warm 5 to 6 minutes, stirring often, until steam rises and tiny bubbles show at the edge. Do not let it boil.
  6. Stir in the vinegar. Add salt 1/4 teaspoon at a time until the flavor tastes round and the soup leaves a clear line when you run a finger across a coated spoon.
  7. Ladle into warm bowls and top with cheddar, chives, and black pepper. Serve right away.

Notes

Storage: refrigerate up to 4 days in a shallow airtight container. Freeze the soup after step 4, before the milk and cream go in, for up to 3 months.
Salt: 2 teaspoons is for Diamond Crystal. Use 1 1/4 teaspoons Morton kosher salt or 1 teaspoon table salt.
Nutrition covers the soup only, without the optional toppings.