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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.

Three Potato Soup

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

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.

Step by step photos for how to make potato soup

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.

Pot full of three potato soup with ladle

More Easy Potato Soup Recipes

Looking for more cozy potato soup recipes to try? Here are a few of my faves:

Bowl of three potato soup with cheddar and chives

Print

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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.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Serve. Serve warm, garnished with your desired toppings. Or, transfer to a sealed container and refrigerate for up to 3 days.



Dutch oven with three potato soup and ladle

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