4 Ingredient Potato Soup
Why I love 4 ingredient potato soup
This 4 ingredient potato soup is easier than ever to make. It’s an inexpensive comfort for that is creamy, savory and full of flavor. Top it with your favorite loaded potato classics and it will be loved by the whole family!
This recipe is both easy and fun. What makes it so easy is that it only takes 4 simple ingredients to pull this soup together, ingredients you will likely already have around the house. The fun part is the topping, you can go with all the traditional potato toppings or switch it up. Either way, each person can pick and choose their toppings and who doesn’t love that?
Here’s what you’ll need to make it
- Dutch oven or large stockpot
- Hand mixer or potato masher
- Colander
- Chef’s knife
- Cutting board
- Liquid measuring cup
How to make this easy potato soup recipe
Peel, dice and boil the potatoes. Once you have the potatoes peeled and diced, submerge them in water in your dutch oven. Salt the water with a teaspoon of coarse kosher salt, you can even throw in a teaspoon of minced garlic for a little extra flavor if you want to here. Boil the potatoes until the are tender when pierced with a fork. Drain and leave in colander.
In the same dutch oven or stockpot, melt the butter and add the onions. Sauté the onions until they are translucent then add the potatoes back in. Smash the potatoes with a potato masher or whip with and electric mixer.
Add milk to stockpot and stir to combine. Continue to simmer the soup until the soup thickens, this should take about 15 minutes. Allow to cool and serve with your choice of toppings!
FAQs and tips on making 4 ingredient potato soup
The traditional answer to this would be to add a cornstarch slurry to the soup and allow it to simmer for a while. Which you absolutely can do if you need to, but then it wouldn’t technically be 4 ingredient soup. You can also try simmering for another 10 minutes or so.
I used yukon gold potatoes for this soup. Although they were small and a little more time consuming to peel than a big russet potato would be, they have a lower starch content meaning a less grainy texture to your soup. If you use russet potatoes you may have to add a bit extra milk or some potato water could do the trick as well.
If you refrigerate the soup properly, it should keep up to 5 days. This soup can absolutely be frozen as well.
More delicious potato recipes you will love
- Air fryer baked potatoes
- Vegan potato leek soup
- Southern fried potatoes
- Roasted German potato salad
4 Ingredient Potato Soup
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 8 1x
- Category: Soups
- Method: Stovetop
- Cuisine: American
Ingredients
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3 lbs yellow potatoes
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1 large onion
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1 stick butter
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4 cups whole milk
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Salt & pepper to taste
Instructions
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Peel & dice potatoes.
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In a large dutch oven, boil until tender and drain.
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In the same pot, melt butter, add onion, simmer until translucent.
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Add potatoes back to pot, mash with potato masher or whip with electric mixer.
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Add milk, stir and simmer for 15 minutes.
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Garnish and serve.
Notes
Optional ingredients:
- Add a tsp or two of minced garlic to the potato water while boiling potatoes to give the potatoes an extra flavor boost.
- Bacon crumbles
- Green onion
- Shredded cheese
- Sour Cream
- Chopped fresh parsley
- Fresh chives
Nutrition
- Serving Size:
- Calories: 353
- Sugar: 7.6 g
- Sodium: 923.4 mg
- Fat: 14.7 g
- Saturated Fat: 7.5 g
- Carbohydrates: 47.7 g
- Fiber: 4.7 g
- Protein: 7.8 g
- Cholesterol: 32.8 mg
Keywords: 4 ingredient potato soup, easy potato soup, simple potato soup, potato soup recipe, loaded potato soup
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