If a bowl of insanely creamy, smooth potato soup is calling your name, look no further than this 4-Ingredient Potato Soup recipe. Not only is it easy to make, but it's also a great way to satisfy a mixed crowd of meat eaters and vegetarians.
What are the 4 ingredients?
- Potatoes (duh). OK, obviously one of the four ingredients in 4-Ingredient Potato Soup has to be potatoes, but the variety really matters. I like to use russets because of their high starch content, which translates to a thick, creamy soup without any actual cream. However, you can get similar results with Yukon gold potatoes, which are not quite as starchy but still have a creamy texture when cooked down and blended.
- Onion. I like yellow onion in this recipe, because it's sweet and buttery and contributes to the soup's creamy color. If you only have a red onion, though, feel free to use it.
- Butter. Unsalted butter lives in my fridge at all time, so that's what I use in this recipe. However, there's definitely a case for salted butter, since the soup needs some seasoning anyway. If you opt for salted instead of unsalted butter, taste the blended soup before you add any additional salt.
- Broth. Sure, in a pinch you could use water, but then your soup won't be nearly as flavorful. Keep it vegetarian with low-sodium veggie stock, or give it a little boost of animal protein with chicken broth.
Who doesn't love a toppings bar? One of the best things about 4-Ingredient Potato Soup is its versatility. Since it's made with just potatoes, broth, butter, and onion, the soup has a mild flavor that complements just about any topping you can think of. Here are a few ideas to get you started:
- Lemon wedges and freshly grated lemon zest
- Shredded cheese
- Roasted or steamed veggies, such as broccoli, green beans, carrots, leeks, or Brussels sprouts
- Chopped fresh herbs, scallions (a.k.a. green onions), or tender greens like spinach or chard
- Chopped cooked bacon, chicken, pork, or steak
- Roasted chickpeas
- Toasted nuts or seeds, plain or tossed with your favorite dried seasoning blend
4-Ingredient Potato Soup FAQs
Russet potatoes are starchy enough to create a smooth, creamy texture without any cream or milk. Yukon gold potatoes come close, though, and, really, any other potato will work, too; you just might have to stir in some cream at the end to thicken up the soup and give it that smooth texture and rich flavor.
Cut the potatoes into smaller chunks. Smaller pieces will cook in less time, shaving off as many as 5 minutes in step 2.
Yep! If you use starchy russet potatoes, there's no need for cream. However, feel free to stir in some whole milk, half-and-half, or heavy cream at the end if the soup is too thick (or you just can't go without the extra dairy).
Of course! Use coconut oil or nondairy butter in place of the regular unsalted butter, and use vegetable broth for the liquid.
4-Ingredient Potato Soup
- Large soup pot or Dutch oven
- Cutting board and knife
- 6 tablespoons unsalted butter, divided
- 1 jumbo yellow onion, finely chopped
- Kosher salt
- 4½ pounds russet potatoes, peeled and cut into 1-inch chunks (or smaller to save time)
- 2 quarts (8 cups) low-sodium vegetable broth or chicken broth
- Freshly ground black pepper
- Cooked chopped bacon
- Chopped cooked chicken, pork, or beef
- Shredded cheese (I especially love sharp yellow cheddar)
- Roasted vegetables, such as broccoli florets, green beans, carrots, or leeks
- Freshly grated lemon zest
- Finely chopped/sliced fresh herbs (especially parsley), scallions/green onions, or tender greens (like spinach or chard leaves)
- Toasted nuts or seeds, plain or tossed with a pinch of salt and paprika or your favorite dried seasoning blend
- Dried chile flakes or dried seasoning blends, such as granulated ranch seasoning, za'atar, or everything bagel seasoning
- Melt 2 tablespoons of the butter in a large soup pot or Dutch oven over medium heat, then add the chopped onion and a big pinch of salt. Cook, stirring frequently, until the onion is translucent, about 5 minutes.
- Add the peeled and chopped potatoes to the pot, then stir in the broth and 1 teaspoon of salt. Increase the heat to medium-high, bring the broth to a bubble, and cook for 10 to 15 minutes, until the potatoes are tender. (Check them with a sharp paring knife or fork: When the knife or fork can go all the way through one of the bigger potato pieces without resistance, you can move to the next step.)
- Remove the pot from the heat. If you have an immersion blender, use it to puree the soup right in the pot. Otherwise, you can puree the hot soup in batches in a blender or food processor, then return it to the pot.
- Cut the remaining 4 tablespoons of butter into small pieces and add them to the pureed soup. Stir until the butter is completely melted, then taste the soup and add more salt and a few grinds of black pepper as needed/desired.
- Ladle the hot soup into bowls, and serve it with an assortment of toppings at the table.
Looking for more soup or one-pot-meal recipes? Check out the Every Night Meals archive.