This 4 ingredient potato soup is as easy and as good as it gets! Try it and see for yourself.
Loaded with chunky, starchy potatoes swimming in a ridiculously creamy base, this soup is a keeper.
Yup, it turns out, you don’t need much to make a delicious potato soup.
Just a few common pantry ingredients and some salt and pepper to taste, and you’re all set.
I’m sure you’re already soup-er intrigued, so I won’t keep you waiting.
4 Ingredient Potato Soup
Ready to try probably the easiest soup you’ll ever make? It also happens to be one of the most scrumptious.
This potato soup recipe is rich, creamy, savory, and loaded with tender potatoes in every bite.
It’s so tasty, it’s hard to believe it only requires four simple ingredients.
So, if you don’t have a potato soup recipe in your repertoire just yet, well, yo’uve just found one!
Ingredients
As you’ve already guessed, you only need four things to make this soup.
Of course, you can add to the recipe if you like. But the base is as follows:
- Potatoes: The potato is used to add creaminess and thickness to the soup when blended, making it a hearty and satisfying base.
- Chopped onion: Onion adds a savory and aromatic element, enhancing the overall flavor profile.
- Heavy Cream: Cream is best for thick soup, but milk works well too.
- Butter: For richness and flavor. I like salted but you can use unsalted if you prefer.
- Salt and pepper: I know, this makes five. But I don’t count salt and pepper since they’re essential for seasoning.
What are the Best Potatoes for Soup?
Starchy potatoes are best for soup. They break down as they cook, releasing their natural starches that thicken the soup.
- Russets are my go-to because, out of all the spuds, they’re the starchiest.
- Yukon Golds come in second because of their creamy and buttery flavor.
Either way, you’ll be happy with one of those!
How Do You Add Thickness to Potato Soup?
There are several ways to go about this. Any of these methods will work beautifully, so pick whichever one suits you the most.
Puree the Potatoes
Potatoes release their natural starches when mashed or pureed, which will then make the soup thicker.
Place a portion of the potatoes (about a third or half) into a blender and puree away.
Pour the puree back into the soup and let it simmer, stirring occasionally, until thick.
If you’re okay with a completely smooth and velvety smooth, puree all the potatoes.
Use Heavy Cream
I love this technique because not only does it do the job wonderfully, but it also makes the soup taste even more phenomenal.
Just be mindful not to boil the soup after adding the cream. Otherwise, it’ll curdle.
The same technique works with yogurt, coconut milk, and sour cream.
Add Ground Nuts
Did you know that nuts were actually the first thickening agent?
Just grind them up until almost (but not quite) paste-like, and stir the mixture into the pot.
Make a Beurre Manie
As fancy as it sounds, a beurre manie is just a simple mix of equal parts flour and butter. Once these two combine, they’ll turn into a paste which you can then add to the soup.
After a few minutes of stirring, your soup will thicken right up.
Add a Starch Slurry
Dissolve cornstarch or flour into a few spoonfuls of cold water and pour it into the pot of soup. Just like with the beurre manie method, the soup will thicken after a few minutes of stirring.
Add Instant Potato Flakes
Just one cup of these will make your soup thick and creamy. It’ll add an extra layer of potato flavor, to boot.
How Do You Fix Bland Potato Soup?
Sautéed aromatics, herbs, dairy, and more – there are tons of ways to improve a bland potato soup.
And like I said before, this is a great base recipe. SO feel free to add herbs and spices as you see fit!
- A little seasoning goes a long way. Enough salt and pepper should do the trick.
- Boil the potatoes in chicken or beef stock. Or drop a cube or two of bouillon into the boiling water to flavor it.
- Add herbs. Fresh rosemary and thyme are my faves. But you can add whatever you like best (fresh or dried)
- Add cheese. I have a suggestion to add cheese as a garnish below. But a handful of mature cheddar in the soup will make a big difference!
Tips for Making The Best Soup
Ready to get cooking? Me too! But if this is your first time making potato soup, maybe read these tips first:
- Cut the potatoes in uniform sizes. If some pieces are bigger than others, you might get chunks that are overcooked and others that are still raw.
- Monitor the potatoes regularly. You don’t want them to be too tender, otherwise, you’ll get mashed potatoes instead of a chunky soup.
- Don’t drain the water. After boiling, the water will have turned into a tasty vegetable stock which will add flavor to the soup.
Recipe Variations
This recipe makes a terrific potato soup. But, of course, it’s always more fun with toppings.
As you can see from the pictures, I like grated cheese, bacon crumbles, and green onions on mine.
Here are more mix-ins and toppings you can add:
- Veggies: peas, corn, zucchini, mushrooms, asparagus: whatever you have left in the fridge.
- Sweet potatoes: to mix things up a little. A combination of potatoes and sweet potatoes will create a spud-tacular soup.
- Meats: sausage crumbles, ham, shredded chicken – again, raid the fridge for leftovers and throw in whatever you have!
- A dollop of sour cream or yogurt: for extra richness and creaminess.
How to Store Potato Soup
This recipe is enough for about 6 people. So if you have leftovers, here’s what you need to know:
To Store: Let the soup cool completely. Then, transfer it to an airtight container and keep it in the fridge for up to three days.
To Reheat: Put the leftovers into a pot and warm on medium heat. Alternatively, microwave single portions in 30-second intervals until hot.
Potato soup does not freeze well. Between the spuds and the cream, it won’t thaw properly, so I don’t recommend freezing.
More Soup Recipes You’ll Love
- Butternut Squash Soup
- Chicken Tortilla Soup
- Julia Child’s French Onion Soup
- Lipton Onion Soup
- Creamy Pumpkin Soup
4-Ingredient Potato Soup
6
servings10
minutes25
minutes343
kcalTry this 4-ingredient potato soup when you’re short on time, and you won’t regret it!
Ingredients
1 onion, diced
1/2 cup butter + 1 tablespoon
3 lbs Russet potatoes, peeled and diced
1 1/2 cups heavy cream or whole milk
Salt and pepper, to taste
Optional: bacon bits, shredded cheese, chopped scallions for garnish
Instructions
- In a large pot or Dutch oven over medium heat, sauté the onions in 1 tablespoon of butter until soft.
- Add the potatoes to the pot, then cover with water. Bring to a boil, reduce the heat to low, and let simmer for 20-30 minutes or until the potatoes are tender.
- Remove the pot from the heat and stir in the cream. Do not drain the water.
- For chunky soup, add the butter and mash with a potato masher.
- For a smoother soup, add the butter, then use an immersion blender until the soup reaches the desired consistency.
- Season with salt and pepper and top with garnishes, if desired.
- Serve and enjoy!
Notes
- Add more water if the soup is too thick.
- Use chicken or vegetable stock for added flavor.
Thank you for including some single person recipes. I live alone and it is frustrating trying to cut down the common four person recipe.
Hi! At what point do you ad the 1/2 cup butter?
Also how much water do I add, just enough to cover potatoes?
Can I use any other potatoe?
Thank you!
Hi Nicole!
You’ll see the butter goes in steps 4 & 5, depending on how you want to finish the soup.
Yes, you just want enough water to cover the potatoes. It shouldn’t be more than about an inch above the potatoes.
There’s also a section in the post about which potatoes to use. We like Russets and Yukon Golds 🙂
Hope this helps!