My creamy and incredibly tasty 4 Ingredient Potato Soup is the easiest comfort food soup you’ll ever make! This luscious, delectable soup will have your family thinking it’s been simmering all day – but it only takes 30 minutes to cook!
Creamy, savory, and so easy to make – my 4 ingredient potato soup is going to amaze your tastebuds!
When the weather starts to get chilly, all I want is a delicious, comforting soup. This creamy, warm potato soup is full of mouthwateringly delicious ingredients that are sure to warm you up inside!
Creamy potatoes are blended with onion, butter, and milk – top it with cheese, bacon, and green onions - and dinner is served!
The best part about this recipe is how simple it is! This recipe has just 4 main ingredients and 4 steps so there’s no hassle in making this soup! You can add any or all the optional toppings, so everyone is eating something they love!
❤️ Why You'll Love This Recipe!
Easy to Prepare! My potato soup recipe is just so easy! Just 10 minutes to prep and 30 minutes to cook is all it takes to make a bowl of soup that tastes incredible!
So Customizable! This delicious soup has optional toppings listed – your family can mix or match toppings to make this soup their favorite!
Full of Classic Flavor! Who doesn’t love twice-baked potatoes or loaded potato skins? This recipe has all those classic savory flavors without any of the fuss!
My filling, comforting 4 ingredient potato soup is the easiest soup you’ll make!
- Butter – You’ll divide this butter into two portions – 1 tablespoon that’ll be used to sauté the onions and then 5 tablespoons to be added to the soup!
- Onion – Here you can use white or yellow onion – whatever you prefer! It needs to be finely diced for the soup.
- Russet Potatoes – Russets are the classic potato to use for this dish! These should be peeled, rinsed, and diced into 1-inch pieces. (See Tips & Recipe Notes)
- Water – Just enough to cover the diced potatoes with 1 inch over as they boil for the soup.
- Salt & Pepper – The seasoning base for your soup. You can keep it simple with these or add any of your favorite seasonings too.
- Cheddar Cheese – One of the optional, but recommended toppings for the soup! Grated cheddar cheese will add a beautiful color and delicious cheesy flavor that perfectly complements potatoes.
- Bacon – Who doesn’t love crispy, crumbled bacon on top of a loaded potato soup? Well, some don’t – so this is optional! If you do love bacon though, simply crisp your favorite bacon and crumble or chop when finished.
- Green Onions – Optional, but also recommended! I love how green onions add that fresh, zesty bite and lots of color to the soup. You only need the green parts for this recipe!
🔪 Step-by-Step Instructions
My wonderful 4-ingredient potato soup is going to be a new favorite in your family! Make sure this soup is the perfect texture by leaving a little of that perfectly starchy water in the pot after draining the potatoes!
- Sauté the onion. In a large stockpot, melt the first 1 tablespoon of butter and add 1 finely diced onion. Sauté the diced onion until it’s tender and translucent, about 4-5 minutes. Transfer to a small bowl and set aside.
- Boil the potatoes. In the same stockpot, add 3 pounds of peeled and diced russet potatoes then add enough water to cover the potatoes with about an inch of excess water. Bring to a boil, then reduce heat to a simmer and cook for about 15 minutes or until the potatoes are fork tender.
- Make the soup. Drain off most of the water once the potatoes are tender, leaving about ½ inch of water in the pot with the potatoes. Return the sautéed onion, then add the remaining 5 tablespoons of butter, 2 cups of milk, and salt and pepper to taste. Gently mash the cooked potatoes.
- Finish and serve. Continue cooking on low heat for about 5 minutes before serving. Top each bowl with cheddar cheese, crumbled bacon, and/or chopped green onion if desired.
My creamy, comforting 4 Ingredient Potato Soup is served perfectly for lunch or dinner with a side of crusty bread or a roll. You can also pair this with my perfect air fryer grilled cheese or my delicious turkey chef salad to make it more filling! Enjoy!
💭 Tips & Recipe Notes
If you’re dicing your potatoes ahead of time, keep them in a bowl of cold water!
- Keeping peeled potatoes in a bowl of cold water will prevent them from turning brown too quickly! They can sit in a container of water for up to 24 hours!
Want to make this amazingly delicious soup in an Instant Pot? I can help!
- To sauté the onion, use the Sauté function on your Instant Pot and add the butter and onion, sautéing until translucent.
- Add the potatoes and water and seal and lock the lid, set to Manual, High Pressure and cook for 8 minutes. When finished, quick release the pressure.
- Then, drain excess water, add the remaining ingredients, and then return to the Sauté function. Add the remaining ingredients, mash the potatoes, and let the soup simmer for 5 minutes before serving.
I like 2% milk for this recipe, but you can use your preference!
- 1%, skim milk, and unsweetened dairy alternatives work beautifully in this soup!
If you’re using bacon, try sautéing the onion in bacon grease instead of butter!
- This will add loads of extra flavor to the soup! You’ll love it!
🥡 Storing & Reheating
My wonderful 4 ingredient potato soup will store perfectly in the fridge in an airtight container for up to 3-4 days.
Did you know you can freeze soup? Transfer the soup to either a freezer-safe airtight container or freezer-safe storage bag and it will keep in the freezer for up to 6 months, for the best quality.
For best results, defrost in the fridge the night before serving to ensure it thaws properly!
To reheat, you can simply place the soup in a saucepan on the stove over medium-low heat and reheat until hot and bubbling. You can also place the soup into bowls, cover with a paper towel, and microwave for 1-minute intervals until hot, stirring in between!
When ready, top with leftover toppings and enjoy!
If you want a finer, smoother potato soup consistency, you can certainly blend it! Simply use an immersion blender in the stockpot with the soup and blend until it reaches the desired consistency. Alternatively, you can carefully transfer to a blender, cover the lid with a kitchen towel, and pulse until blended. Make sure you keep your hand on the lid to prevent any accidents in the kitchen!
Sure! You can try Yukon gold potatoes instead of Russet for this soup if you prefer! Red-skinned potatoes will also work wonderfully.
However, the starch consistency in russet potatoes creates the perfectly creamy potato soup base for all of your potato soups!
Other great toppings for this soup include sour cream, finely diced red onion or chives (instead of green onion), croutons, sliced avocado, or even some fresh spinach for a little added green!
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4 Ingredient Potato Soup
- 6 tablespoon butter (divided, 1 tablespoon and 5 tablespoon portion)
- 1 small onion (white or yellow onion, finely diced)
- 3 lbs russet potatoes (peeled, rinsed, and diced into 1-inch cubes)
- water (enough to cover the diced potatoes with 1 inch over)
- 2 cups milk
- each, salt & pepper (to taste)
- 1 cup cheddar cheese (optional - grated)
- 2 strips bacon (optional - crisped then crumbled or chopped)
- 2 green onions (optional - green parts only, chopped)
- In a large stockpot melt the first 1 tablespoon portion of butter and saute the diced onion until tender and translucent, about 4-5 minutes. Transfer to a bowl.6 tablespoon butter, 1 small onion
- Add the diced potatoes and enough water to cover the potatoes with about an inch of excess water. Bring to a boil, then reduce heat to a simmer and cook for about 15 minutes or until the potatoes are fork-tender.3 lbs russet potatoes, water
- Drain off most of the water once the potatoes are tender, leaving about ½-inch of water in the pot with the potatoes. Return the sauteed onion, then add the remaining 5 tablespoons of butter, salt and pepper, and milk. Gently mash the cooked potatoes.2 cups milk, each, salt & pepper
- Continue cooking on low heat for 5 minutes before serving, top with cheese, bacon, and green onion if desired.1 cup cheddar cheese, 2 strips bacon, 2 green onions
- Use an immersion blender for a finer potato soup consistency.
- Saute the onion in bacon grease (if crisping with the soup) while the potatoes cook.
- I like 2% milk best in this soup, however, 1%, skim milk, and unsweetened dairy alternatives also work exceptionally well.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!