Made with everyday pantry staples, this Potato Soup is quick to prepare, satisfying, and budget-friendly. With just four core ingredients, it delivers a creamy, comforting bowl that’s perfect for a light lunch, starter, or side. Simple to customize, you’ll likely go back for seconds.
If you need a fast, hearty meal, this potato soup fits the bill. It comes together in a few straightforward steps and uses minimal ingredients. While the recipe focuses on four primary items, a few common seasonings and optional toppings can elevate the flavour.
Why You’ll Love This Soup Recipe
- Extremely easy to make: simmer the potatoes until tender, then blend until smooth. That’s the bulk of the work.
- Budget-friendly and minimal: the base recipe uses only four main ingredients. Common seasonings like salt and pepper are optional but recommended to enhance the flavours.
- Versatile: serve this soup as a light lunch, a starter, or a side dish. It’s comforting and works well any time of day.
Ingredients You’ll Need
- Butter – I use unsalted butter and add salt to taste, but salted butter works to simplify the process.
- Onion – one small yellow onion, diced. Sweet or Spanish onions can also be used.
- Potatoes – russet potatoes are my preference for a silky texture; Yukon golds are a good alternative.
- Water or stock – water works fine, but chicken or vegetable stock adds extra depth of flavour.
- Milk – whole milk gives the richest result. You can adjust with lower-fat milk if needed.
- Extras – salt, pepper, and garlic powder to taste. Optional toppings include bacon, shredded cheese, sour cream, and green onions.
How To Make This Potato Soup Recipe
- In a pot over medium heat, melt 2 tablespoons of butter. Sauté the diced onion until softened, about 3–5 minutes. Transfer the onion to a plate to set aside.
- Add the diced potatoes to the pot and pour in 4 cups of water (or stock). Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, about 15–20 minutes.
- Drain most of the cooking liquid, leaving about 1/2 cup in the pot with the potatoes.
- Return the reserved onions to the pot and add the milk. Use an immersion blender to blend the mixture until smooth. If you prefer a chunkier texture, mash some potatoes and leave others whole.
- Add the remaining butter and season with salt, pepper, and garlic powder to taste. Simmer briefly, stirring until everything is well combined.
- Serve hot and top as desired with bacon crumbles, shredded cheese, sour cream, or fresh herbs.
Tips and Notes
- Favorite toppings: bacon, shredded cheese, sour cream, and chopped green onions add texture and flavour.
- For a thicker soup, drain more of the cooking liquid before blending.
- If you don’t have an immersion blender, use a countertop blender in batches—allow steam to escape to avoid pressure build-up.
- For extra depth, stir in roasted garlic or a splash of stock instead of water when cooking the potatoes.
Store leftover potato soup in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop, stirring occasionally.
Freezing potato soup can change its texture, so results vary. If you choose to freeze it, expect some separation and slight graininess; reheat slowly and whisk or blend to bring it back together.
Recipe
4 Ingredient Potato Soup
Equipment
- Round Dutch Oven (or similar heavy pot)
Ingredients
- 4 tablespoons butter, divided
- 1 small onion, diced
- 3 pounds russet potatoes, peeled and diced
- 4 cups water or low-sodium vegetable stock
- 2 cups milk
- Salt, pepper, and garlic powder to taste
Instructions
- Melt 2 tablespoons butter over medium heat and sauté the diced onion until softened, about 3–5 minutes. Transfer the onion to a plate.
- Add the diced potatoes to the pot and pour in 4 cups water or stock. Bring to a boil, then reduce to a simmer and cook until potatoes are tender, about 15–20 minutes.
- Drain most of the liquid, leaving about 1/2 cup in the pot.
- Return the reserved onions, add the milk, and blend with an immersion blender until smooth. For a chunkier soup, mash some of the potatoes instead of fully blending.
- Stir in the remaining butter and season with salt, pepper, and garlic powder to taste. Simmer briefly to combine flavors.
- Serve hot and garnish with your preferred toppings.
Nutrition
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Calories: 359 kcal
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Carbohydrates: 55 g
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Protein: 9 g
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- Instant Pot Chicken Vegetable Soup
- Instant Pot Chicken and Wild Rice Soup
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