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Three Potato Soup
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4.92 from 37 votes

Three Potato Soup

This Three Potato Soup recipe is made with a zesty creamy broth and a sweet and savory combination of Yukon gold potatoes, red potatoes, and sweet potatoes.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Soup
Cuisine: American
Keyword: budget friendly
Servings: 6 -8 servings

Equipment

Ingredients

  • 3 tablespoons butter
  • 1 small white onion diced
  • 4 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2 cups vegetable stock or chicken stock
  • 2 cups milk warmed
  • 1/2 pound red potatoes diced
  • 1/2 pound Yukon gold potatoes diced
  • 1/2 pound sweet potatoes peeled and diced
  • 1 cup freshly-shredded sharp cheddar cheese
  • 1/2 cup plain Greek yogurt or sour cream
  • 2 teaspoons Old Bay seasoning (or Cajun seasoning)
  • fine sea salt and freshly-ground black pepper
  • optional toppings: thinly-sliced green onions or chives extra shredded cheese, sour cream

Instructions

  • Sauté veggies. Heat butter in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft. Add garlic and sauté for 1-2 minutes, stirring occasionally, until fragrant.
  • Simmer. Add flour and sauté for 1 minute, stirring frequently. Add stock and stir until combined. Add milk and potatoes, and stir until combined. Continue cooking until the mixture reaches a simmer, but is not boiling. Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring every few minutes so that the bottom of the pot does not burn.
  • Season. Once the potatoes are tender, stir in the cheddar cheese, Greek yogurt (or sour cream), and Old Bay. Taste and season with salt and pepper as needed.
  • Serve. Serve warm, garnished with your desired toppings. Or, transfer to a sealed container and refrigerate for up to 3 days.