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4-Ingredient Potato Soup

Yes, all you need are four simple ingredients to make a comforting pot of potato soup: russet potatoes, yellow onion, butter, and broth. To make it a hearty meal, serve it with a spread of toppings like cooked bacon, chicken, or meat; roasted or steamed vegetables; chopped fresh herbs, scallions, or tender greens; shredded cheese; and/or toasted nuts.
5 from 22 votes
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Course: Appetizer, Main Course, Side Dish, Soup
Cuisine: American
Keyword: soup, vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Makes: 6 to 8 servings
Cost: $10

Equipment

  • Large soup pot or Dutch oven
  • Cutting board and knife

Ingredients

  • 6 tablespoons unsalted butter, divided
  • 1 jumbo yellow onion, finely chopped
  • Kosher salt
  • 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

Optional toppings

  • 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

Instructions

  • 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.