Hearty potatoes, creamy milk, vegetable broth, and onion are the only things you’ll need to prepare this 4 ingredient potato soup. This soup is the best comfort-food dinner!
I’m such a huge fan of recipes that call for minimal ingredients. And, even better if it’s with things that I normally always have on hand! There’s nothing worse than coming back home from a busy day only to realize that you forgot to stop by the grocery store. My 4 ingredient potato soup is the perfect solution for nights like those!
I love creamy potato soup, especially on a chilly evening. It warms me right up! Served with some yummy garlic cheese bread and a side salad, you’ve got yourself the perfect weeknight dinner that is wonderfully comforting. You could even serve a small bowl of it as a hearty appetizer before you dig into the main course.
No matter how you serve it, rest assured that this is one easy potato soup recipe that comes together in a jiff. You’ll likely spend the most time peeling and chopping your potatoes!
Here’s what I’m going to teach you in this post:
- The few ingredients you’ll need for my 4 ingredient potato soup recipe (water, salt, and pepper don’t count!)
- How to make this easy soup with few ingredients, and the equipment you’ll need to make it extra creamy
- Things to keep in mind when preparing your own easy potato soup at home
If you’ve got old-fashioned potato soup on your mind, I’m here to teach you how to make it yourself! Head to your kitchen and let’s get started.
How to Make 4 Ingredient Potato Soup
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: In a large Dutch oven or pot, heat some olive oil over medium-high heat. Add in your chopped onion and saute for 5 minutes, or until soft and slightly translucent.
STEP TWO: Add in your peeled and chopped potatoes and season a bit with some salt and pepper. Add the vegetable broth so that it covers the potatoes and bring everything to a boil.
Reduce the heat and cover. Let simmer over medium heat for about 20 minutes, or until you can pierce the potatoes with a fork. Remove the pot from heat and stir in your milk (or cream if you’re using it).
STEP THREE: Use an immersion blender to blend your 4 ingredient potato soup to the consistency of your liking. For extra creamy potato soup, blend until smooth.
STEP FOUR: If you’d like, you can add in some additional ingredients such as butter, thyme, or garlic powder. Serve your soup with crumbled pieces of bacon, cheddar cheese, chopped green onions, or another garnish of your choice!
Do You Have to Add Flour to Potato Soup?
Many soups begin with a roux (a mixture of flour and butter). This helps to add extra creaminess and thicken the mixture. Because potatoes are naturally starchy, you don’t really need that extra step for my 4 ingredient potato soup!
The goal is to make an easy soup with few ingredients, so feel free to leave out the flour!
What is the Best Potato For Soup?
Waxy varieties are best for soups and stews. They’re also sometimes called boiling potatoes if you want to keep your eye out for that at the supermarket.
That said, the best potato for this old fashioned potato soup recipe is whatever you have on hand! Don’t feel obliged to run out to the store to pick up a specific kind.
How Do You Cut Potatoes for Potato Soup?
Be careful to chop your potatoes into evenly sized pieces for this easy potato soup recipe. If they are different sizes, they won’t cook evenly. Ideally, you’ll want them to be in cube form about 1-inch in size.
What To Serve With Potato Soup?
As mentioned, you can serve my old fashioned potato soup with some bread and a salad. Here are some other yummy side dish ideas:
One of the best things about this easy soup with few ingredients is that you’ll have plenty of space in the kitchen to whip up something else to serve alongside it!
How Long Will Homemade Potato Soup Last in the Refrigerator?
You can place any leftover creamy potato soup in an airtight container in the fridge. It will keep for 3 to 4 days.
You can freeze this soup, but be aware that the texture may be a bit different when you thaw it. If you do decide to freeze it, make sure that it has cooled completely before you do. It will keep in the freezer for up to 6 months.
Other Easy to Make Recipes You’ll Love:
- 5 Ingredient Hash Brown Casserole
- Instant Pot Tortellini Soup
- 4 Ingredient Banana Bread
- 5 Ingredient Instant Pot Mac and Cheese
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 pounds russet potatoes, peeled and chopped
- Salt and Pepper, to taste
- 4 cups vegetable broth
- 1 cup milk or heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon thyme leaves
- Bacon bits
- Cheddar cheese
- Green onions, chopped
- Heat olive oil in a large Dutch oven set over medium-high heat. Add the onion and saute for 5 minutes, until softened.
- Stir in the peeled, chopped potatoes and season with salt and pepper to taste. Add broth to just cover the potatoes and bring them to a boil. Reduce heat to medium, cover, and simmer for 20 minutes, until the potatoes are fork tender. Remove the pot from the heat and stir in the milk (or cream).
- Using an immersion blender, blend the soup until smooth. Alternatively, you can place contents in a blender until smooth. Taste and adjust seasonings as desired.
- Stir in any additional optional ingredients until well combined, and serve with desired toppings.
Amount Per Serving: Calories: 355Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 24mgSodium: 602mgCarbohydrates: 55gFiber: 6gSugar: 6gProtein: 10g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.