Nothing says comfort like a steaming bowl of one-pot potato soup on a chilly afternoon. As a busy mom, I love recipes that come together quickly without sacrificing flavor—and this creamy, dreamy soup checks all the boxes. It’s the kind of meal my kids actually cheer for (miraculous, I know!). The magic happens in one pot, so cleanup is a breeze, and those Yukon Gold potatoes melt into the most velvety texture. Whether it’s raining outside or I’m just craving something cozy, this soup has saved dinnertime at our house more times than I can count. Trust me, it’s the lazy cook’s secret weapon.
Table of Contents
Table of Contents
Why You’ll Love This One-Pot Potato Soup
This soup is my go-to for so many reasons—here’s why it’ll become yours too:
- One-pot wonder: Less dishes? Yes, please! Everything cooks in a single pot, from the crispy turkey bacon to the creamy finish.
- Weeknight hero: Ready in under 45 minutes—perfect for those “what’s for dinner?!” panic moments.
- Creamy dreaminess: Yukon Golds break down into the most velvety texture, and that trio of milk, cream, and sour cream? *Chef’s kiss*.
- Endlessly adaptable: Swap toppings, skip the bacon for veggie broth, or add a kick of cayenne—it’s all fair game.
It’s the cozy hug of meals, and I’m obsessed.
Ingredients for One-Pot Potato Soup
Gather these simple ingredients—you probably have most in your kitchen already! The key here is quality: splurge on good Yukon Golds and real dairy for that luscious texture. Here’s exactly what you’ll need:
- Turkey bacon – 8 slices (or regular bacon if you prefer—just drain some fat if it’s too greasy)
- Yellow onion – 1 medium, diced (about 1 cup—trust me, it sweetens as it cooks)
- Garlic – 3–4 cloves, minced (because everything’s better with garlic)
- Yukon Gold potatoes – 3 pounds, peeled and diced into 1-inch chunks (their buttery texture is non-negotiable for me)
- All-purpose flour – ¼ cup (this thickens everything beautifully)
- Chicken broth – 4 cups (vegetable broth works great for a vegetarian version)
- Whole milk – 1½ cups (2% works in a pinch, but whole makes it extra creamy)
- Heavy cream – 1 cup (yes, really—this is comfort food, after all)
- Sour cream – ½ cup (120g) (the tangy secret weapon)
- Salt – 1½ teaspoons (potatoes need seasoning—taste as you go!)
- Cracked black pepper – ¾ teaspoon (freshly cracked makes a difference)
Optional toppings: Fresh chives, shredded cheddar, a sprinkle of paprika or cayenne—go wild! I always let the kids add their own toppings for fun.
Equipment You’ll Need
No fancy gadgets required—just these basics from your kitchen:
- Large pot (5-6 quarts): My trusty Dutch oven works perfectly here.
- Wooden spoon: For stirring without scratching your pot.
- Potato masher: Optional, but great for controlling texture.
- Measuring cups/spoons: Because eyeballing dairy is risky business.
- Chef’s knife: For dicing those potatoes and onions.
That’s it! Now let’s make some soup magic.
How to Make One-Pot Potato Soup
This soup comes together so easily—just follow these steps and you’ll have a creamy, dreamy bowl of comfort in no time. I’ve made this dozens of times (my kids beg for it weekly!), so I’ll walk you through every little trick I’ve learned along the way.
Step 1: Cook the Turkey Bacon
Start by crisping up that turkey bacon in your large pot over medium heat—about 3-4 minutes per side. You’ll know it’s ready when the edges curl up and it gets that perfect golden color. Remove it to a paper towel-lined plate (save every last crispy bit for topping later!), but leave those glorious drippings in the pot. That’s where all the flavor magic begins!
Step 2: Sauté the Aromatics
Now toss in your diced onion right into that bacon goodness. Stir occasionally—you want them soft and translucent, about 5 minutes. When they start smelling sweet, add the garlic and stir for just 30 seconds (watch closely—burnt garlic is tragic!). The kitchen should smell absolutely incredible by now.
Step 3: Simmer the Potatoes
Time for the potatoes! Dump them in along with the flour, salt, and pepper. Stir until everything’s coated—the flour will help thicken the soup beautifully. Pour in the chicken broth and crank the heat to bring it to a boil. Once bubbling, reduce to a gentle simmer and let those potatoes cook until fork-tender (15-20 minutes). Don’t rush this—underdone potatoes are the enemy of creamy soup!
Step 4: Add Dairy and Finish
Here comes the luscious part! Reduce the heat to low and slowly stir in the milk, heavy cream, and sour cream. Go gently—too much heat can make dairy separate. Let it all warm through for about 5 minutes. If you like some texture variations, now’s the time to lightly mash some potatoes against the pot’s side with your spoon. Taste and adjust seasoning—I always add an extra pinch of salt at this stage.
Tips for the Best One-Pot Potato Soup
After making this soup more times than I can count (and surviving a few kitchen disasters!), here are my hard-earned secrets for absolute perfection:
- Stick with Yukon Golds: Their buttery texture breaks down into the creamiest soup—russets will work, but they get mealy. Trust me, it’s worth hunting down the golds!
- Low and slow with dairy: When adding milk and cream, keep the heat low and stir constantly. I learned the hard way that boiling = curdled soup (cue sad face).
- Underseason at first: Potatoes are seasoning sponges! I add half the salt initially, then adjust after the dairy goes in. My grandma’s trick? “Season until it tastes like something.”
- Reheat like a pro: Leftovers thicken up—just add a splash of broth when warming on the stove. Never microwave (the dairy separates and weeps actual tears).
Oh! And if you accidentally over-salt? A squeeze of lemon juice saves the day. You’re welcome.
Print
45-Minute One-Pot Potato Soup: Creamy Comfort Magic
A creamy and comforting one-pot potato soup made with Yukon Gold potatoes, turkey bacon, and a blend of dairy for a rich and velvety texture. Perfect for fall or any time you crave a hearty meal.
- Total Time: 45 minutes
- Yield: 6 servings
Ingredients
- Turkey Bacon – 8 slices
- Yellow onion – 1 medium
- Garlic – 3–4 cloves
- Yukon Gold potatoes – 3 pounds
- All-purpose flour – ¼ cup
- Chicken broth – 4 cups
- Whole milk – 1½ cups
- Heavy cream – 1 cup
- Sour cream – ½ cup (120g)
- Salt – 1½ teaspoons
- Cracked black pepper – ¾ teaspoon
- Chives (optional) – As desired
- Shredded cheddar (optional) – As desired
- Paprika or cayenne (optional) – To taste
Instructions
- Cook the turkey bacon in a large pot until crispy. Remove and set aside, leaving the drippings in the pot.
- Sauté the onion and garlic in the bacon drippings until softened, about 5 minutes.
- Add the diced potatoes, flour, salt, and black pepper. Stir to coat the potatoes.
- Pour in the chicken broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Stir in the whole milk, heavy cream, and sour cream. Simmer for another 5 minutes, stirring occasionally.
- Use a potato masher to lightly crush some of the potatoes for a thicker texture, if desired.
- Serve hot, topped with crumbled turkey bacon, chives, shredded cheddar, and a sprinkle of paprika or cayenne if using.
Notes
- For a vegetarian version, omit the turkey bacon and use vegetable broth.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to avoid curdling the dairy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg
Variations of One-Pot Potato Soup
One of my favorite things about this soup is how easily you can tweak it to match your mood or what’s in your fridge. Here are some of my go-to twists:
- Spicy kick: Add a pinch of smoked paprika or cayenne with the garlic—my husband loves it with an extra dash of hot sauce!
- Greens boost: Stir in a handful of chopped kale or spinach during the last 5 minutes of cooking (perfect for sneaking in veggies).
- Cheesy delight: Mix in a cup of shredded cheddar right after the dairy—it melts into the most glorious cheesy base.
- Herb garden: Fresh thyme or rosemary sautéed with the onions makes it taste fancy with zero extra effort.
See? Endless possibilities from one cozy pot.
Serving Suggestions
Oh, the fun part—dressing up your soup! Here’s how we love to serve it at my house:
- Top it up: Crumbled turkey bacon (saved from Step 1!), shredded sharp cheddar, and a shower of fresh chives are my holy trinity. The kids go wild for “soup confetti.”
- Bread is mandatory: A crusty baguette for dipping or buttery garlic toast—either one soaks up every last drop. My neighbor swears by cheddar bay biscuits (I don’t argue).
- Extra cozy: On really cold nights, I’ll add a dollop of sour cream and a sprinkle of smoked paprika—it looks fancy but takes 2 seconds.
Pro tip: Set up a topping bar and let everyone customize their bowl—it’s dinnertime entertainment! If you want more cozy dinner ideas, check out my crockpot lasagna soup recipe.
Storing and Reheating
This soup makes fantastic leftovers—if you’re lucky enough to have any! Here’s how to keep it tasting as creamy and delicious as day one:
- Fridge storage: Let the soup cool completely (about 1 hour), then transfer to an airtight container. It’ll stay perfect for up to 3 days. I always write the date on the lid because—mom brain.
- Reheating magic: Warm it gently on the stove over low heat, stirring often. The dairy can get fussy, so patience is key here! I usually add a splash of broth or milk to loosen it up—the soup thickens as it sits.
- Microwave warning: I know it’s tempting, but microwaving causes the dairy to separate into a grainy mess. If you must microwave, do it at 50% power in short bursts, stirring between each.
Freezing? Honestly, I don’t recommend it—the dairy tends to break when thawed. But if you’re desperate, freeze before adding the milk/cream, then stir them in fresh when reheating. Crisis averted!
Nutritional Information
Here’s the scoop on what’s in each comforting bowl—because let’s be real, we all want to know how much we can indulge! (I always tell my kids it’s “healthy” because of the potatoes… shhh.)
- Calories: About 380 per serving (that’s with all the good dairy—worth every bite!)
- Fat: 20g (mostly from the cream and bacon—aka happiness molecules)
- Carbs: 35g (blame those dreamy Yukon Golds)
- Protein: 12g (thanks, turkey bacon!)
- Fiber: 4g (potato skins do some work!)
Important note: These are estimates based on my exact recipe—if you tweak ingredients (like using skim milk or skipping bacon), your numbers will change. My philosophy? Enjoy the creamy goodness and maybe take an extra walk tomorrow!
Common Questions About One-Pot Potato Soup
I get asked about this soup ALL the time—here are the questions that pop up most often, along with my tried-and-true answers:
- “Can I use regular bacon instead of turkey bacon?” Absolutely! Regular bacon adds extra smokiness—just drain some of the fat after cooking so your soup isn’t too greasy. (Confession: I sometimes use both for maximum flavor!)
- “How do I make this vegetarian?” Easy peasy! Skip the bacon and sauté the onions in 2 tablespoons of butter or olive oil. Use vegetable broth instead of chicken—it’s just as cozy. My vegan friend swears by coconut milk instead of dairy, but I haven’t braved that experiment yet!
- “My soup is too thick—help!” No panic! Just whisk in warm broth or milk a splash at a time until it’s your perfect consistency. Remember: it thickens as it cools, so err on the thin side.
- “Can I make this in an Instant Pot?” You bet! Sauté the bacon/onions using the Sauté function, then add everything except dairy. Pressure cook 8 minutes, quick release, then stir in dairy. (P.S. It’s magical for leftover potatoes!)
- “Why Yukon Gold potatoes?” Their waxy texture melts into creaminess while holding shape—russets turn grainy. If you must substitute, red potatoes work okay, but golds are worth hunting down!
Still stumped? Slide into my DMs—I’ve probably made every mistake so you don’t have to! You can also find more behind-the-scenes kitchen moments on my Facebook page.
Final Thoughts
There you have it—my family’s favorite cozy soup that’s saved countless dinners at my house! Give it a try and let me know how it turns out. Snap a pic of your topped masterpiece and tag me—I live for your kitchen wins. Now go grab that spoon and dig in!
