This 4-ingredient potato soup is as easy and as good as it gets! Try it and see for yourself.
And mind you, this potato soup isn’t meh, at all. Loaded with chunky, starchy potatoes swimming in a ridiculously creamy base, this soup is a keeper.
Yup, it turns out, you don’t need much to make a delicious potato soup.
Just a few common pantry ingredients and some salt and pepper to taste, and you’re all set.
I’m sure you’re already soup-er intrigued, so I won’t keep you waiting.
4-Ingredient Potato Soup
This 4-ingredients potato soup is perhaps the easiest soup you’ll ever make. It also happens to be one of the most scrumptious.
It’s rich, creamy, savory, and loaded with tender potatoes in every bite. It’s so tasty, it’s hard to believe it only requires four simple ingredients.
So, if you don’t have a potato soup recipe in your repertoire just yet, well, you have just found one! You’re welcome.
What are the Best Potatoes for Soup?
You’ll want starchy potatoes when making potato soup. They break down as they cook, releasing their natural starches that in turn thicken the soup.
That said, Russets are the best because out of all the spuds, they’re the starchiest.
Yukon Golds come in second because of their creamy and buttery flavor.
Since they’re able to hold their shape well, they’re great specifically if you want chunky potato soup.
How Do You Add Thickness to Potato Soup?
There are several ways to go about this. Any of these methods will work beautifully, so pick whichever one suits you the most.
Puree half of the potatoes. Potatoes release their natural starches when mashed or pureed, which will then make the soup thicker.
Place a portion of the potatoes (about a third or half) into a blender and puree away.
Pour the puree back into the soup and let it simmer, stirring occasionally, until thick.
If you’re okay with a completely smooth and velvety smooth, puree all the potatoes.
Add cream. I love this technique because not only does it do the job wonderfully, but it also makes the soup taste even more phenomenal.
Just be mindful not to boil the soup after adding the cream. Otherwise, it’ll curdle.
The same technique works with yogurt, coconut milk, and sour cream.
Add ground nuts. Did you know that nuts were actually the first thickening agent?
Just grind them up until almost (but not quite) paste-like, and stir the mixture into the pot.
Make a beurre manie. As fancy as it sounds, a beurre manie is just a simple mix of equal parts flour and butter. Once these two combine, they’ll turn into a paste which you can then add to the soup.
After a few minutes of stirring, your soup will thicken right up.
Add a starch slurry. Dissolve cornstarch or flour into a few spoonfuls of cold water and pour it into the pot of soup. Just like with the beurre manie method, the soup will thicken after a few minutes of stirring.
Add instant potato flakes. Just one cup of these will make your soup thick and creamy. It’ll add an extra layer of potato flavor, to boot.
Add cheese. As if you really need more reason to add cheese to soup! Monterey Jack or cheddar works well for this purpose.
How Do You Fix Bland Potato Soup?
Sauteed aromatics, herbs, dairy, and more – there are tons of ways to improve a bland potato soup.
First up, a little seasoning goes a long way. This recipe only requires two seasonings: salt and pepper.
Season the soup generously with just those two, and you’ll be rewarded.
Here’s another effortless technique: instead of water, boil the vegetables in chicken or beef stock.
Or, you can also drop a cube or two of bouillon into the boiling water to flavor it.
If you want to brighten up its flavor, even more, you can’t go wrong with fresh (or dried) herbs. I love the aroma and flavor of rosemary and thyme in my soup.
If you really want to up the ante, sautee some onions and celery in olive oil or butter. This will enhance the flavor of the soup significantly.
Make it richer with dairy. I like to use heavy cream in mine, but half-and-half also works.
Also, add cheese – lots and lots of it. My go-to combination is cheddar and parmesan.
Tips for Making The Best Soup
- The recipe is enough for one serving. Adjust the measurements as needed.
- Cut the potatoes in uniform sizes so they cook evenly. If some pieces are bigger than others, you might get chunks that are overcooked and others that are still raw.
- Monitor the potatoes regularly. You don’t want them to be too tender, otherwise, you’ll get mashed potatoes instead of a chunky soup.
- Don’t drain the water. After boiling, the water will have turned into a tasty vegetable stock which will add flavor to the soup.
- Sour cream can be used in place of half-and-half or cream. It adds a nice tanginess to the soup that goes well with its richness.
- This recipe makes a terrific potato soup, but of course, it’s always more fun with toppings. As you can see, I love topping grated cheddar cheese, bacon crumbles, and green onions in mine.
- Here are more mix-ins and toppings you can add:
- Veggies: peas, corn, zucchini, mushrooms, asparagus: whatever you have left in the fridge.
- Sweet potatoes: to mix things up a little. A combination of potatoes and sweet potatoes will create a spud-tacular soup.
- Meats: sausage crumbles, ham, shredded chicken – again, raid the fridge for leftovers and throw in whatever you have!
- A dollop of sour cream or yogurt: for extra richness and creaminess.
- Store leftover soup in an airtight container and refrigerate for up to 3 days. Reheat on the stove and in the microwave until warmed through.
More Soup Recipes You’ll Love
- Butternut Squash Soup
- Chicken Tortilla Soup
- Julia Child’s French Onion Soup
- Lipton Onion Soup
- Creamy Pumpkin Soup
4-Ingredient Potato Soup
1
servings10
minutes25
minutes343
kcalIngredients
1 large 1 potato
1/4 1/4 chopped celery
1/4 cup 1/4 chopped onion
1/4 to 1/2 1/4 to 1/2 cup half-and-half or cream
Salt and pepper, to taste
Instructions
- Peel and cube the potatoes.
- Place the potatoes, onions, and celery in a saucepan. Fill it with water, without covering the vegetables.
- Bring the water to a boil over high heat. Reduce it to low-medium heat and simmer for 25 minutes, or until vegetables are fork-tender.
- Coarsely crush the vegetables, being careful not to mash them.
- Stir in half-and-half or cream until your desired thickness is achieved.
- Season the soup with salt and pepper. Serve and enjoy!
