Three Potato Soup

Why You’ll Love This Recipe

Three Potato Soup is a hearty, comforting dish that combines the unique textures and flavors of three types of potatoes—russet, sweet, and red. This soup is rich, creamy, and perfect for chilly days. Whether you’re serving it as a main course or a starter, it’s a wholesome meal that’s both nourishing and satisfying.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

russet potatossweet potatoesred potatoesoniongarliccelerycarrotsvegetable or chicken brothheavy cream or milkbutterolive oilsalt and pepperthymebay leaf

directions

Peel and dice the russet and sweet potatoes; scrub and cube the red potatoes (leave the skin on for texture).

In a large pot, heat olive oil and butter over medium heat.

Add diced onion, garlic, celery, and carrots. Sauté until softened, about 5-7 minutes.

Stir in the potatoes and cook for another 5 minutes, seasoning with salt, pepper, and thyme.

Pour in the broth and add the bay leaf. Bring to a boil.

Reduce heat to a simmer and cook for 20-25 minutes, or until all the potatoes are tender.

Remove the bay leaf. For a creamier soup, mash some of the potatoes with a spoon or use an immersion blender briefly.

Stir in the cream or milk and heat through without boiling.

Taste and adjust seasoning as needed. Serve hot.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesCooking time: 30 minutesTotal time: 45 minutes

Variations

Add crumbled bacon or diced ham for extra richness.

Stir in spinach or kale near the end for a green twist.

Use coconut milk instead of cream for a dairy-free version.

Top with shredded cheese or green onions for added flavor.

storage/reheating

Store Three Potato Soup in an airtight container in the refrigerator for up to 4 days.Freeze for up to 2 months; thaw overnight in the fridge before reheating.Reheat on the stovetop over medium heat, stirring occasionally, or microwave in short bursts until hot.

FAQs

Can I use only one or two types of potatoes?

Yes, but using all three gives the best texture and flavor contrast.

Is this soup vegetarian?

Yes, if made with vegetable broth and without meat-based additions.

Can I make it vegan?

Absolutely—use olive oil instead of butter and a plant-based milk or cream.

How thick should the soup be?

That’s up to you—mash more potatoes for a thicker soup or leave it brothy.

Can I add other vegetables?

Yes, corn, peas, or green beans are great additions.

Does this soup freeze well?

Yes, but add dairy after reheating for the best texture.

Can I make it in a slow cooker?

Yes, cook on low for 6-8 hours or high for 3-4 hours.

Is this soup gluten-free?

Yes, as long as your broth and other ingredients are gluten-free.

What herbs go well with this?

Thyme, parsley, and rosemary complement the potatoes beautifully.

Can I blend the entire soup?

Yes, for a smooth, creamy version, use a blender or immersion blender.

Conclusion

Three Potato Soup is the ultimate comfort food, packed with flavor, texture, and wholesome goodness. It’s versatile, easy to make, and perfect for feeding a crowd or meal-prepping for the week. Once you try this trio of potato power, you’ll want it on your regular soup rotation.

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