This 4-ingredient potato soup is the ultimate easy comfort meal! Made with potatoes, onion, veggie broth, and cream, this potato soup recipe is quick to make and perfect to feed your family throughout the week. Serve it with lots of cheddar, green onion, and crispy bacon bits on top!
Easy 4-ingredient potato soup
Ready in about an hour and made in one pot, this 4-ingredient potato soup is creamy, rich, and flavorful. The recipe makes plenty of servings to enjoy as leftovers throughout the week or to serve a crowd. Be sure to bookmark this recipe for autumn, winter, and early spring!
Rich and hearty, it’s the perfect soup to please on a busy evening. Or dress it up and enjoy at a dinner party. This simple potato soup recipe is perfect for every occasion. Everyone will love a warm bowl full of it!
The list of ingredients for this 4-ingredient potato soup could not be simpler! You likely have all of these items in your pantry. Scroll to the recipe card below for specific quantities.
- Potatoes: Starchy or all-purpose potatoes are ideal for this potato soup recipe, such as Russets, Idaho, or Yukon Gold. They fall apart during cooking and create a super creamy texture. I don’t recommend waxy potatoes as they require more blending and will create a gluey mouthfeel.
- Onion: A large yellow onion is roasted and sautéed to infuse every spoonful with aromatic flavor. Feel free to swap in red onion or leek.
- Broth: You’ll need two 14-oz cans of broth and can use vegetable broth, chicken broth, or beef broth can be used interchangeably. If making vegetarian potato soup, stick to veggie broth.
- Cream: A cup of cream makes the soup deliciously rich at the end. For a lighter potato soup, substitute heavy cream with half-and-half or whole milk (more on this later).
If your broth is very salty, you might even get away without salt and pepper.
How to make 4-ingredient potato soup
This 4-ingredient potato soup recipe is perfect for an easy dinner meal. Simply add the ingredients to a saucepan, and your homemade potato soup will be ready in about 40 minutes. Garnish with tasty toppings and enjoy this easy potato soup recipe with your family!
#1: Sauté onion
- Add the diced onion and 2 tablespoon vegetable broth to a large saucepan.
- Simmer over medium-high heat until the onion is fragrant and looks translucent, for about 7 to 10 minutes.
#2: Cook potatao soup
- Add the diced potatoes and remaining vegetable broth. Cover the pot and bring to a boil over high heat. The soup will take approximately 5 to 10 minutes to reach a boil.
- Once the broth is boiling, reduce the heat to medium and continue cooking the soup for 15 to 20 minutes, until the potatoes are very soft and tender when you pierce them with a fork.
#3: Finish soup
- Take the pot off the heat. Using a potato masher, mash roughly half of the potatoes to thicken the soup. The potatoes should break down easily; if not, cook the soup for a few minutes longer. If you prefer a chunky potato soup, skip this step, or mash the potatoes only partly.
- Add the heavy cream and mix well until everything is combined.
- Taste the soup and season with salt and pepper according to your taste. I usually add 1 teaspoon salt and 1/2 teaspoon black pepper, but this can vary depending on how salty the broth is.
#4: Serve and garnish
- Ladle the warm soup into bowls and garnish with your desired toppings, such as chives, sliced green onion, shredded cheddar, or crisp bacon bits. You can also stir the topping into the soup. Enjoy warm!
How to adjust the texture of potato soup
The great thing about this 4-ingredient potato soup is that the recipe is really flexible and allows you to adjust the texture according to your preferences. The photo above shows the different textures for reference. Here’s what you need to know:
- Brothy: If you love a brothy soup with potato chunks, skip the blending step and leave the soup as is. It makes for a hearty and rustic potato soup!
- Chunky: For a creamy texture with some potato chunks, use a potato masher to puree the soup. Simply mash the soup until mostly smooth, but leave some potatoes intact.
- Creamy: For a creamy version, blend up the soup with a stick blender until smooth and no potato pieces remain.
Tips for the best potato soup
Comforting potato soup is well within your reach. As simple as it is, a hearty potato soup never fails to please. Take note of the tips and tricks below to cook the best 4 ingredient potato soup!
- Dice your potatoes small. Large potato pieces take longer to cook and are harder to mash. I find that roughly 1/2 in / 1.5 cm chunks are a good size that is easy to eat and doesn’t take ages to cook fork tender.
- Check the texture of the potatoes while they cook. You want them fork-tender, not completely mushy.
- Do NOT puree the soup for too long. Over-blending activates the starches in the potatoes and will result in a gluey texture. The same goes for a blender and food processor.
Potato soup toppings
Although this easy potato soup recipe is made with just 4 ingredients, you don’t have to stop there. Time to load it up with tasty toppings! Here are a bunch of different potato soup topping ideas, so there should be something for everyone.
- Shredded cheddar cheese and other cheese
- Grated parmesan cheese
- Dollop of sour cream
- Herbs such as chives, parsley, or oregano
- Sliced green onion
- Crispy bacon bits
- Saltines or oyster crackers
- Diced jalapeños
Feel free to make this 4-ingredient potato soup your own! I have gathered a few ideas how you can expand on the recipe and load it with extra flavors.
- Veggies: Up the veggie content by adding 2 cups of diced carrots, broccoli florets, cauliflower, sweet peas, or corn.
- Leeks: To make potato and leeks soup, swap out the onion for 1 stalk of leeks.
- Garlic: For a flavor boost, add 2 finely minced garlic gloves when sautéing the onion.
- Cheese: For cheddar potato soup, swirl 1 cup sharp cheddar cheese into the soup right after mashing the potatoes and adding the cream.
- Protein: Stir fried, sliced chicken breast, bacon crisps, ham, or cooked sausage into the soup. Or go with fried shrimp.
- Sour cream: If you like some tang in your potato soup, stir in 3/4 cup sour cream.
- Lighter potato soup: If you prefer a light soup, swap out the heavy cream for the same amount of half-and-half or whole milk.
This 4 ingredient potato soup is a complete meal on its own. Still, if you want to add something on the side, consider some of the following suggestions:
- Bread: A slice of crust bread, dinner rolls, breadsticks, or garlic bread are great for dipping this delicious soup.
- Sandwich: A sandwich or grilled cheese makes a great pairing for this simple potato soup recipe.
- Salad: A crisp, green salad will taste excellent next to your hot soup.
- Vegetables: Any grilled or sauteed vegetables make great side options to this 4-ingredient soup.
- Meat: To satisfy a meat lover, serve the soup with chicken drumsticks, turkey, ham, ribs, or a burger.
How to store 4 ingredient potato soup
Leftover potato soup tastes great the next day for lunch or dinner. Once the soup has cooled, place the pot in the fridge and consume it within 3 to 4 days.
How to reheat potato soup
The best to reheat this easy potato soup is on the stovetop. Transfer the soup to a pot or saucepan and warm over medium heat until warm. Stir frequently as you heat it up. If the soup seems a bit thick, add some broth or milk to thin it out.
Can you freeze potato soup?
While you could technically freeze potato soup, the texture will change so much that I advise against it. The color will turn gray, and the consistency becomes a bit gummy. Instead, refrigerate it and enjoy it within a few days of making. I doubt it’ll last long anyway.
Can you make 4-ingredient potato soup in advance?
Of course! If you have a busy day ahead, prepare the soup the day or night before. Let it cool, and then refrigerate until ready to eat. Either keep the soup in the pot or transfer it into airtight containers for storage.
- 7 cups / 2 lb / 1 kg peeled and diced Yukon gold potatoes (about 6 to 7 medium potatoes, diced into 1/2 in / 1.5 cm cubes)
- 2 large yellow onions, peeled and diced (or 4 medium onions)
- 6 cups / 1.5 l / 1.5 qt vegetable broth (can sub for chicken or beef broth)
- 1 cup heavy cream (can sub for half-and-half or whole milk, see Notes below)
- 1 tsp salt, to taste (optional)
- 1/2 tsp black pepper, to taste (optional)
- sliced green onion
- shredded cheddar
- fried bacon
- Sauté onion. Add the diced onion and 2 tablespoon vegetable broth to a large saucepan. Simmer over medium-high heat until the onion is fragrant and looks translucent, for about 7 to 10 minutes.
- Bring to a boil. Add the diced potatoes and remaining vegetable broth. Cover the pot and bring to a boil over high heat. The soup will take approximately 5 to 10 minutes to reach a boil.
- Cook potatoes until tender. Once the broth is boiling, reduce the heat to medium and continue cooking the soup for 15 to 20 minutes, until the potatoes are very soft and tender when you pierce them with a fork.
- Mash potatoes. Take the pot off the heat. Using a potato masher, mash roughly half of the potatoes to thicken the soup. The potatoes should break down easily; if not, cook the soup for a few minutes longer. If you prefer a chunky potato soup, skip this step, or mash the potatoes only partly.
- Stir in cream. Add the heavy cream and mix well until everything is combined.
Season. Taste the soup and season with salt and pepper according to your taste. I usually add 1 teaspoon salt and 1/2 teaspoon black pepper, but this can vary depending on how salty the broth is.
- Serve and garnish. Ladle the warm soup into bowls and garnish with your desired toppings, such as chives, sliced green onion, shredded cheddar, or crisp bacon bits. You can also stir the topping into the soup. Enjoy warm!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 234Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 437mgCarbohydrates: 31gFiber: 3gSugar: 4gProtein: 5g
What are the best potatoes for potato soup?
Yukon golds are my favorite potatoes for soup because they create a rich, buttery texture. Red potatoes and Russets are also good options, but they tend to be a slightly grainier texture when mashed.
Should I peel potatoes for soup?
I prefer using peeled potatoes for this recipe, but if you’d rather not hassle with peeling, feel free to leave the skin on.
How do you thicken potato soup?
This 4-ingredient potato soup shouldn’t need thickening if you have used the correct ratio of potatoes to liquid. However, if your soup ends up too thin, cook it down (with the lid off) until it reaches the desired thickness.
Another idea is to mix 1 tablespoon cornstarch with 2 to 3 tablespoons soup and stir it into the soup. Boil for 30 seconds to activate the cornstarch and thicken the soup.
Can I make this soup in the slow cooker?
Sure! To make this 4-ingredient potato soup recipe in the slow cooker, follow these instructions:
- Add the onion, potatoes, and broth to a 4 quart or large slow cooker.
- Cover and cook on low for 6 to 8 hours, or high for 3 to 4 hours, until the potatoes are very soft and tender.
- During the last 3 minutes of cooking, add the heavy cream. Stir to mix, cover and continue cooking for 30 more minutes.
- Take off the lid and mash half of the potatoes to make the soup thick and creamy.
- Serve the soup garnished with your favorite toppings. Enjoy!
Why you’ll love 4 ingredient potato soup
- Comforting: Creamy potato soap is one of those dishes that just screams comfort. On a chilly day, not much is better than a big bowl of thick, creamy potato soup.
- Easy: The process of making this potato soup could not be simpler! You don’t even need to create a flour slurry to thicken the soup. The potatoes will do all that for you.
- Simple ingredients: I’ve experimented with different ingredients and ratios to create this 4-ingredient potato soup without sacrificing the creamy texture and rich flavor of classic potato soup.
- Customizable: You have nearly endless options to adapt and customize my recipe to your liking by adjusting the texture and adding different toppings.
More tasty soup recipes
Soups are so comforting, especially during chilly winter months. But honestly, I love them so much that I cook soup all year long. I’ve collected a couple more of our favorite soup recipes that you and your family will love!