4 Ingredient Potato Soup (2024)

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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.

4 Ingredient Potato Soup (1)

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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!

4 Ingredient Potato Soup (2)

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!

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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.

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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!
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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

Servings

6

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

343

kcal

Try 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

  • Peel and cube the potatoes.
  • 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.
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Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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4 Ingredient Potato Soup (2024)

FAQs

What are the 4 components of soup? ›

At its most basic, soup is four components: a base, a thickener, a liquid, and a main ingredient. The liquid and main ingredient can be thought of as the essence: add 3 parts liquid to 2 parts main ingredient, and it's soup.

What is the best thickening agent for potato soup? ›

Cornstarch is a very effective thickener, and a little bit can go a long way. Add cornstarch to a small amount of cold water or other liquid (wine or stock) and whisk into a thick slurry.

What is the secret ingredient in soup? ›

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

What is cream of potato soup made of? ›

Add broth slowly, stirring as you add. Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes.

What is the most important ingredient in soup? ›

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

What is the most important part of a soup? ›

The Foundation: Broths and Stocks

The rich tapestry of flavors in homemade soup begins with its base – the broth or stock. These liquid foundations absorb the essences of anything they touch, hence the insistence on simmering them gently to achieve a depth that sets the tone for your dish.

Why does my potato soup taste bland? ›

Not Adding Acid. If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

Why isn't my potato soup creamy? ›

One trick to make your potato soup a little less grainy is to add some form of dairy –- cream, milk, or even cheese. Because dairy is generally creamy in texture, that characteristic will carry over into your soup. Crisis averted.

What makes homemade soup taste better? ›

7 Easy Ways to Make Any Soup Better
  1. Brown or Sear the Meat. ...
  2. Roast the the Veggies. ...
  3. Mix up the Texture. ...
  4. Use Homemade Stock Whenever Possible. ...
  5. Put Your Cheese Rinds to Work. ...
  6. Perk up a Bland Soup With Simple Pantry Staples. ...
  7. Add Fresh Herbs or Dairy When Serving.

Why put apple cider vinegar in soup? ›

Add a splash or two of ACV when the soup is done cooking. The vinegar helps lift and highlight flavors.

What to add to soup for more flavor? ›

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

How do I add flavor to bland potato soup? ›

Cheese: I recommend a good sharp cheddar cheese here for maximum flavor. Greek yogurt or sour cream: To make the soup extra-creamy. Salt and pepper: Add in as much as you need at the end to season your soup well.

What is loaded potato soup made of? ›

It contains all the flavors of a baked potato but can be made in a fraction of the time. Onions, celery, and bacon add powerful flavors to the tender potatoes, while cream, cheddar cheese, and parsley bring the finishing touches. Add toppings to personalize each serving, and a well-crafted, cozy soup is born.

What are the 4 main soups? ›

There are four main categories of soup: Thin, Thick, Cold and National. These types of soup are widely recognised in today's modern kitchen.

What is the 4th principle in preparing soup? ›

2) Cutting vegetables to an appropriate size for the type of stock to extract maximum flavor. 3) Selecting a protein base such as beef, chicken, pork, or fish bones, which are washed, roasted, or blanched. 4) Simmering gently to extract flavor and nutrition, while boiling causes cloudiness.

What are 3 characteristics of a good soup? ›

A soup's quality is determined by its flavor, appearance and texture. A good soup should be full-flavored, with no off or sour tastes. Flavors from each of the soup's ingre- dients should blend and complement, with no one flavor overpowering another.

What makes up a soup? ›

Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.

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