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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.
Why make potato soup with one type of potatoes when you could use three? ;)
I stumbled upon this recipe as a happy mistake years ago when trying to use up a leftover assortment of various potatoes that I had on hand. Turns out that the combination of sweet and savory, starchy and waxy, soft and more potatoes adds a really fun extra dimension to classic potato soup. And when made with my favorite creamy broth — seasoned with garlic, cheddar and zesty Old Bay — this soup ends up being so flavorful and anything but boring.
The other great news about this three potato soup recipe is that it comes together quickly and easily in about a half hour. It’s also easily adaptable to become gluten-free if you’d like. And while we usually just keep this a vegetarian potato soup in our house, you’re completely welcome to add in some bacon (or sausage, ham, chicken, etc) too.
So round up your red, gold and sweet potatoes, and let’s make a cozy pot of potato soup together!
Three Potato Soup Ingredients
Before we get to the full potato soup recipe below, here are a few quick notes about the ingredients you will need:
- Butter and flour:We will use these to form the roux to thicken the broth. Alternately, you can omit the flour and use a blender to purée some of the potatoes once they have cooked to help thicken the broth if you would like.
- Onion, garlic, Old Bay seasoning, salt and pepper: These will serve as the basic seasonings for the broth. Feel free to add more/less Old Bay to taste.
- Stock: You’re welcome to choose vegetable stock or chicken stock to serve as the base for the broth.
- Milk:I typically make this soup with whole cow’s milk, but you’re welcome to sub in a plain plant-based milk (such as oat milk) if you prefer.
- Potatoes:We will use equal parts red potatoes, Yukon gold potatoes, and sweet potatoes in this soup, which you are welcome to peel or leave unpeeled. Be sure to dice them more or less the same size so that they will all cook evenly.
- Sharp cheddar cheese:I love the flavor of a good sharp cheddar cheese stirred into this soup (and also recommend adding an extra sprinkle on top!). Be sure to purchase a block of cheese and grate it by hand, in order for the cheese to melt well.
- Greek yogurt or sour cream:Either of these will be a great option to add an extra creamy touch to the soup.
- Toppings:Finally, I recommend a sprinkle of thinly-sliced green onions or chives to add a pop of color and freshness to each bowl. Plus some extra shredded cheese or sour cream if you’d like.
Potential Recipe Variations
Here are a few more ways that you are welcome to customize this potato soup recipe if you’d like:
- Add a protein:Bacon, ham, chicken, or any variety of sausage (Italian, smoked, plant-based, etc) would be a delicious addition to this soup if you’d like to add some protein.
- Use a different type of cheese: Fontina, gruyere, or smoked gouda would all be great options in place of sharp cheddar.
- Use different seasonings:Instead of going the Old Bay and cheddar route, feel free to use Italian seasoning and mozzarella/Parmesan if you would like to give this soup more of an Italian-inspired twist.
- Make it gluten-free:Omit the flour to make gluten-free potato soup. Feel free to purée some of the potatoes once they have cooked if you would like to thicken the broth slightly.
- Make it vegan:Use a plant-based butter, milk and cheese, and omit the Greek yogurt to make vegan potato soup.
More Easy Potato Soup Recipes
Looking for more cozy potato soup recipes to try? Here are a few of my faves:
- Classic Potato Soup
- Rustic Potato Leek Soup
- Cabbage Sausage Potato Soup
- Creamy Sweet Potato and Sausage Soup
Three Potato Soup
5 Stars4 Stars3 Stars2 Stars1 Star4.9 from 32 reviews
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 -8 servings 1x
Description
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.
Ingredients
Scale
- 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.
posted on March 8, 2022 by Ali
Main Dishes, Soups / Stews
50 Comments »
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50 comments on “Three Potato Soup”
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Linda Ebright — October 20, 2017 @ 8:35 am Reply
This looks amazing and yes, might add a sprinkle of bacon on top. AND some homemade croutons!
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Kari — October 20, 2017 @ 11:56 am Reply
Yum! I could really use some potato soup right now!
kari -
Michele — October 20, 2017 @ 2:16 pm Reply
This looks and sounds AMAZING! I am definitely making this this weekend. I’m kidless for the first time in a long time and I will need comfort food….I’m excited for this one!
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shinta — October 20, 2017 @ 2:55 pm Reply
Parece bem cremosa, nunca vi essa receita deve ser muito boa, adicionando três tipos de batata só pode dar em coisa boa.
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Roxana — October 21, 2017 @ 4:56 pm Reply
Perfect soup. In Romania we have something similar and I just love it! But we also add red peppers and who wants can add some meat (last time I’ve added some chorizo).
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Susan — October 21, 2017 @ 7:21 pm Reply
This soup sounds great. I’m glad to see that our weather is actually cooling off, so making soup will be a great choice.
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amy — October 22, 2017 @ 3:07 pm Reply
Looks great! I’ll give it a try.
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Jennifer — October 22, 2017 @ 5:41 pm Reply
Our whole family loved this!!! The sweet potatoes gave it the perfect sweet/savory balance.
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Melissa Gibson — October 25, 2017 @ 7:10 pm Reply
This is my new favorite soup; it is amazing!
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Sarah Cooke — October 26, 2017 @ 9:35 pm Reply
This was delicious! Perfect for a cold fall day!
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Polly Maly — October 30, 2017 @ 9:26 am Reply
If I could give this recipe six stars….
I’m not even a big fan of potato soup, but the flavor, rich color, and heartiness of this soup won me over. It was absolutely delicious and I’ll be making again and again! -
Katie — October 30, 2017 @ 6:20 pm Reply
This was the best potato soup I’ve ever made! I accidentally cut up too many potatoes so I just added equal parts vegetable stock and milk until they were covered. I also didn’t have any Old Bay seasoning so I added some soup seasonings and Sriracha! I love the different types of potato!
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Cassie — October 31, 2017 @ 7:59 pm Reply
This soup was a nice contribution to a fall meal. The broth was a lot darker than the pictures on this post and I doubled the seasoning because it first tasted bland but other than that, I liked the combination of the three potatoes a lot. Thanks for another great recipe!
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Karen — November 4, 2017 @ 8:25 pm Reply
I’ve made this soup twice, it is YUMMY!
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Sadie — November 7, 2017 @ 11:55 am Reply
Delicious! We’ll be making this again this winter. I made mine dairy-free/vegan with almond milk, vegan sour cream, and a few tablespoons of nutritional yeast instead of cheddar cheese.
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Tracy — November 12, 2017 @ 6:35 pm Reply
This was pretty good. I forgot to add the sour cream so I added it at the very end; it didn’t blend well. It tasted fine without it (I had actually dished up a bowl to eat, before I realized I forgot the sour cream). Next time I may leave it out. I added quite a bit more Old Bay Seasoning, and I added precooked bacon. Next time I would definitely cook my bacon and then add it, the precooked didn’t add any flavor. Can’t wait to eat my leftovers for lunch at work tomorrow!!
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Peony B — November 16, 2017 @ 1:41 pm Reply
This is really delicious! The greek yogurt really does make a difference in the flavor that I wasn’t expecting. I used about double the potato and triple the cheese, just because I know the people in my house like heavier soups, and it got GLOWING reviews. I quote, “this is probably the most comforting, wonderful soup I’ve ever had in my life.” So good! Definitely becoming a staple, too, because the prep work isn’t very intense (except that I think I got the hardest sweet potato on the planet).
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Kimberly Hollins — November 22, 2017 @ 12:40 am Reply
I made this soup this past weekend, it was amazing! Loved the sweet potato combo with the other potatoes. I’m from the the south so I made cornbread to go along, perfect. This is the 3rd recipe I’ve made from this site and they have all turned out great.
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Stacey — December 1, 2017 @ 6:07 am Reply
Made this last night and it is so delicious! I’ve been looking to include some more vegetarian recipes in my rotation but many of them leave me feeling like something is missing. Not this one!
This soup was thick enough on its own but I still used the immersion blender for a few seconds to make it even thicker.
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jules — December 2, 2017 @ 12:33 pm Reply
To.Die.For. My new go to for cold winter nights in Iowa!
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Emily S — December 4, 2017 @ 8:51 pm Reply
I made this tonight and LOVED it! The Cajun seasoning adds such great flavor! Quick question, how do you keep the yogurt from curdling when you stir it in? I used nonfat yogurt, maybe that was the problem? Thank you!!!
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Mary Brennan — March 27, 2023 @ 7:09 am
Can trio potato soup be frozen?
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Jason — December 12, 2017 @ 4:28 pm Reply
Perfect for winter! Can’t wait to try this one.
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Bethany — December 15, 2017 @ 10:12 am Reply
This soup is divine. I found it delicious and super easy!
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eva — December 27, 2017 @ 3:00 pm Reply
Looks delicious
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Jane — December 31, 2017 @ 9:25 am Reply
Easy and magic delicacy, thank you, happy holidays!
OilDiffuserZone -
Dora — December 31, 2017 @ 3:13 pm Reply
It’s never crossed my mind to mix potatoes… and this is actually a very good idea! Thanks!
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Sarah — January 2, 2018 @ 8:52 pm Reply
I’ve made this a few times now and it is one of my favorite soups!
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Christiana — January 20, 2018 @ 1:19 pm Reply
Wonderful. I tried and perfectly made it. It was a wonderful and great experience for me.
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Mary — February 5, 2018 @ 10:58 am Reply
This is the best potato soup!!! I did add carrots and some Tabasco to knock it up a notch.
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Jeannette Bovard — February 24, 2018 @ 9:49 pm Reply
Fabulous recipe! Made it for dinner today and my husband was complimenting me after the first bite. Will definitely make this often. The 3 potatoes are a wonderful blend and the yogurt takes it over the top. I offered bacon for a topping, since I knew my husband would like it even better that way. But vegetarian or with bacon, it’s a winner. Thank you!
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Melissa — October 7, 2018 @ 4:32 pm Reply
This is a great recipe! The old bay seasoning adds the perfect flavor boost to ordinary potato soup. The tang from the sour cream and creaminess from the cheese completes the soup. I love the use of three potatoes. That variety further enhances this yummy soup. This will be in my regular routine.
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Annette — October 20, 2018 @ 11:10 am Reply
Hello! If I wanted to use heavy cream instead of milk and yogurt how much would you recommend using?
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Kay — November 5, 2018 @ 5:12 pm Reply
This is DELICIOUS! Because I’m a sucker for herbs I did add in some dried parsley and savory as well as a 1/2 tsp paprika but I’m sure this recipe would be great regardless!
Super hardy but not too many fattening ingredients! Soo soo yummy on a cold November night!
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Lori — September 24, 2019 @ 10:21 pm Reply
Best potato soup ever!!! I have tried so many and this one is the best by far. I did add bacon and did 1 cup of veg broth and 1 cup chicken. I also mashed the potatoes slightly to give it a more rustic texture. Delicious :) Thanks for sharing.
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Tracy — November 1, 2019 @ 3:02 pm Reply
Definitely going to try this over the weekend! I love a thick, creamy potato soup, so I think I’ll grab my stick/immersion blender and whiz up some of the soup to thicken it. Maybe even add some corn if I’m feeling wacky! :)
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Ashley — March 15, 2020 @ 2:17 pm Reply
Hello!
I’m such a fan of Gimme Some Oven’s recipes for me and my fam.:)
Wondering, could this recipe be cooked in an instapot? Thanks so very much! -
Michele — October 27, 2020 @ 5:43 pm Reply
This potato soup is amazing and sooo delicious!! My husband absolutely loves it.
I added some spinach and corn. -
Denise — March 8, 2022 @ 4:01 pm Reply
Delicious! I made the recipe as written and pureed it in the blender. Served with green onions and grilled bratwurst.
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Sonja — March 10, 2022 @ 9:36 pm Reply
So delicious! Made ours with finely crumbled sausage. and served with cornbread. A winner! Thanks for sharing!
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Kathey Ahrens — March 12, 2022 @ 12:30 pm Reply
Really, really good! Great twist on potato soup! Love the 3 spud/Old Bay/cheddar trio, and your technique with the roux. I added more Old Bay as some others did (I’m a Maryland girl), and I don’t normally do dairy anymore, but got some organic half & half and whole milk Greek yogurt as a super treat, and this recipe sure hit the spot!
Others listed enjoying this in the fall, or on a cold winters night, but just so y’all know, this made a great, cold Spring Saturday morning breakfast! I’m fueled for the day! I’ll make this again too. Thanks for this recipe! 🍠 -
Matthew Miller — March 14, 2022 @ 9:36 pm Reply
Another wonderfully simply delicious recipe from Gimmeesomeoven! I actually made it ‘4″ potato soup as I bought a medley of potatoes that had smaller yellow, red, and purple potatos, and then of course added on sweet potato. Also, I added some bacon. Served with some crusty garlic bread. It turned out wonderful! This will be a staple come next winter!
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Joanne Peyton — March 21, 2022 @ 11:47 am Reply
What a wonderful recipe! We had this four nights in a row and still crave more. Added crumbled bacon which really enhanced the flavors.
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Lauren — March 21, 2022 @ 7:29 pm Reply
This was so so delicious and fairly easy to make. The only thing I changed was I also added dill weed in. I thought that might make it a confusing flavor, but it was so delicious. Your recipes are always amazing!
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Lori — March 29, 2022 @ 10:31 am Reply
I made this as written. I used Dubliner white cheddar cheese and greek yogurt. The greek yogurt or sour cream for some reason does make a difference. I also added Bacon. DELICIOUS. It’s about as easy to make as mashed potatos minus the mashing! I sprinkled more Old Bay in my dish along with some crushed red pepper. I like everything spicy.
For some reason the sweet potatos I bought when peeled were white. I have never seen white sweet potatos. The soup wasn’t as colorful as it would have been with the usual orange colored ones.
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Jimmie — March 30, 2022 @ 7:03 pm Reply
I made this tonight. I didn’t have any yukon gold so I just used red potatoes and a sweet potato. I also had more buttermilk than whole milk so I used 1/2 of each and I still added the greek yogurt and sharp cheddar. It was wonderful. next time I will try all 3 potatoes and I might still use buttermilk as I loved the soup.
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Jems — August 5, 2022 @ 5:55 am Reply
This looks amazing and yes, might add a sprinkle of bacon on top. AND some homemade croutons!
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Mikayla — September 29, 2022 @ 9:50 pm Reply
I’m not a big fan of potato soup but this recipe Blew. Me. Away. We omitted the sour cream/ Greek yogurt and used almond milk instead. Just what we had in the house. And then I added some Italian sausage. Both me and my husband were obsessed. Thanks so much!
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Bekah — October 17, 2022 @ 11:36 am Reply
Just made this last night, incredible! My husband said to add this to the rotation of dinners we have!
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Susie — December 30, 2022 @ 2:59 pm Reply
Looking for nutrition info
