This comforting 4 Ingredient Potato Soup is a creamy, velvety bowl of pure coziness that’s as easy to make as it is delicious. With just four simple ingredients, you’ll create a rich and satisfying soup that’s perfect for chilly nights or quick weeknight dinners. The tender potatoes melt into a silky base, while a hint of savory goodness ties it all together in under 40 minutes.
Each spoonful delivers a warm, hearty texture that feels like a hug in a bowl, leaving you nourished and content. Its simplicity doesn’t compromise on flavor—this soup is a testament to how uncomplicated ingredients can shine. Whether you’re short on time or just craving something wholesome, this recipe is your go-to for comfort without the fuss.
Simple Ingredients for Creamy Potato Soup
- 3 lbs. russet potatoes (peeled, rinsed, and cut into 1-inch pieces)
- 1 small onion (chopped, about 1 cup)
- 4 tablespoons butter (unsalted preferred)
- 2 cups milk (2% or whole milk works best for creaminess)
- Salt and pepper (to taste)
Step-by-Step Instructions for Perfect Potato Soup
- Add the prepared potatoes and onions to a large stock pot or Dutch oven.
- Pour in enough cold water to cover the potatoes completely.
- Cook on medium-high heat until the potatoes are tender and easily fall apart when pierced with a fork (about 20-25 minutes).
- Remove from heat and drain most of the water, leaving about 1 cup of water in the pot.
- Using a potato masher, mash the potatoes until they start to break down but still have some texture (avoid over-mashing for a chunkier soup).
- Stir in the butter and milk until everything is well combined.
- For a smoother texture, use an immersion blender to blend the soup to your desired consistency.
- Return the pot to the stove and cook on medium heat for an additional 6-7 minutes, stirring frequently to prevent sticking.
- Season with salt and pepper to taste.
- Remove from heat and let the soup cool for 5-10 minutes before serving.
- Top with your favorite toppings, such as shredded cheddar cheese or sliced green onions, if desired.
Toppings and Add-Ons to Elevate Your Potato Soup
Take your 4-Ingredient Potato Soup to the next level with delicious toppings! Try shredded cheddar cheese for a creamy, melty finish, or sprinkle on sliced green onions for a fresh, zesty kick. For a smoky twist, add crumbled bacon or a dollop of sour cream. If you’re feeling adventurous, toss in some roasted garlic or a handful of fresh herbs like parsley or chives. Pro tip: A drizzle of olive oil or a sprinkle of paprika can add both flavor and visual appeal!
How to Store and Reheat Your Soup Like a Pro
Store leftover potato soup in an airtight container in the fridge for up to 3-4 days. To reheat, gently warm it on the stovetop over medium heat, stirring occasionally to prevent sticking. If the soup thickens too much, add a splash of milk or water to reach your desired consistency. For freezing: Let the soup cool completely, then transfer it to a freezer-safe container. It will keep for up to 2 months. Thaw in the fridge overnight before reheating.
Quick Tips for Perfect Potato Soup Every Time
To save time, chop your potatoes and onion the night before and store them in the fridge. Use a potato masher for a rustic texture, or blend with an immersion blender for a smoother finish. Don’t overcook the potatoes—they should be tender but not mushy. If you’re short on time, swap russet potatoes for Yukon Golds, which cook faster. And remember, seasoning is key! Taste and adjust salt and pepper just before serving.
Recipe Variations to Keep It Exciting
Switch up this simple soup by adding diced carrots or celery for extra flavor and texture. For a richer version, substitute half-and-half or heavy cream for the milk. If you’re a fan of spice, stir in a pinch of cayenne pepper or top with hot sauce. Vegetarian? No problem! Use plant-based butter and milk alternatives like almond or oat milk. You can even add a handful of spinach or kale for a nutrient boost.
Why This Soup is Perfect for Busy Nights
With just 4 ingredients and 40 minutes from start to finish, this potato soup is a lifesaver on hectic evenings. It’s hearty, comforting, and requires minimal cleanup. Plus, it’s versatile enough to pair with a simple salad, crusty bread, or even a grilled cheese sandwich. Bonus: It’s budget-friendly and uses pantry staples, so you can whip it up anytime without a trip to the store!
4 Ingredient Potato Soup
Ingredients
- 3 lbs russet potatoes peeled, rinsed, and cut into 1-inch pieces
- 1 small onion chopped (about 1 cup)
- 4 tablespoon butter
- 2 cups milk 2% or whole milk is best
- salt and pepper to taste
Instructions
- Add prepared potatoes and onions to large stock pot or Dutch oven.
- Add enough cold water to cover the potatoes.
- Cook on medium-high heat until the potatoes are tender and fall apart when pierced with a fork.
- Remove from the heat and drain most of the water, leaving about a cup of water in the pan.
- Using a potato masher, mash the potatoes until they start to break down but not until they are all broken down.
- Stir in the butter and milk, until everything is combined.
- If you don’t like any large chunks of potatoes in your potato soup, you can use an immersion blender.
- Return the pot to the stove and cook for an additional 6-7 minutes on medium heat, stirring frequently.
- If desired, season with salt and pepper to taste.
- Remove from the heat and allow the soup to cool for 5-10 minutes before serving.
- Feel free to top this soup with your favorite toppings. Some of our favorites are shredded cheddar cheese and sliced green onions.