Why You’ll Love This Recipe
This creamy 4-ingredient potato soup is the perfect comfort food for chilly days. It’s incredibly easy to make, requiring minimal effort while delivering a rich and satisfying taste. Whether you need a quick weeknight dinner or a cozy meal to warm you up, this recipe is a must-try. Plus, it’s budget-friendly and made with pantry staples.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Potatoes
- Onion
- Milk
- Butter
Directions
- Peel and chop the potatoes into small cubes.
- Dice the onion finely.
- In a large pot, add the potatoes and onion. Cover with water and bring to a boil. Cook until the potatoes are soft.
- Drain excess water, leaving about a cup of liquid in the pot.
- Mash the potatoes slightly for a chunkier soup or blend for a smoother texture.
- Add butter and stir until melted.
- Pour in the milk, stirring continuously until the soup reaches the desired consistency.
- Season with salt and pepper to taste, then serve hot.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Cheesy Twist: Stir in shredded cheddar cheese for an extra creamy flavor.
- Bacon Upgrade: Add crispy bacon bits for a smoky taste.
- Garlic Flavor: Sauté minced garlic with the onions for added depth.
- Herb Infusion: Garnish with fresh chives, parsley, or thyme.
- Thicker Soup: Use heavy cream instead of milk for a richer consistency.
Storage/Reheating
- Refrigeration: Store leftover soup in an airtight container in the fridge for up to 3 days.
- Freezing: This soup can be frozen for up to 2 months. Allow it to cool completely before storing in a freezer-safe container.
- Reheating: Reheat on the stovetop over low heat, stirring frequently. Add a splash of milk if needed to adjust consistency.
FAQs
How can I make this soup dairy-free?
You can substitute the milk with almond, oat, or coconut milk and use dairy-free butter.
Can I use a different type of potato?
Yes, russet potatoes work best, but Yukon Gold or red potatoes also work well.
How can I thicken the soup?
Mashing more potatoes or adding a small amount of cornstarch mixed with water will help thicken it.
Can I add protein to this soup?
Absolutely! Add shredded chicken, ham, or cooked ground sausage for a heartier meal.
What toppings go well with potato soup?
Shredded cheese, green onions, sour cream, and croutons all make excellent toppings.
Can I make this in a slow cooker?
Yes! Cook on low for 6-8 hours or high for 3-4 hours, then mash the potatoes and stir in the milk and butter before serving.
Is it possible to make this soup in advance?
Yes, you can make it a day ahead and store it in the fridge. Reheat before serving.
What can I serve with this soup?
Pair it with crusty bread, a fresh salad, or a grilled cheese sandwich.
Can I use evaporated milk instead of regular milk?
Yes, evaporated milk will give it a richer flavor and creamier texture.
How do I prevent the milk from curdling?
Heat the soup gently and avoid boiling after adding the milk.
Conclusion
This creamy 4-ingredient potato soup is simple, delicious, and perfect for any occasion. Whether you enjoy it plain or customize it with extra ingredients, it’s sure to become a household favorite. Give it a try and enjoy a comforting bowl of homemade goodness!
PrintCreamy 4-Ingredient Potato Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This easy and comforting potato soup comes together with just four simple ingredients! It’s creamy, rich, and perfect for a cozy meal. Whether you need a quick weeknight dinner or a warm lunch, this soup is a delicious go-to.
Ingredients
- 4 large russet potatoes, peeled and diced
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup heavy cream (or milk for a lighter version)
- 1 teaspoon salt (or to taste)
Instructions
- In a large pot, add the diced potatoes and chicken broth. Bring to a boil over medium-high heat.
- Reduce heat to a simmer and cook for about 15–20 minutes, or until potatoes are fork-tender.
- Use an immersion blender to blend the soup until smooth (or leave some chunks for texture). If using a regular blender, blend in batches carefully.
- Stir in the heavy cream and salt, then simmer for another 5 minutes. Adjust seasoning as needed.
- Serve hot, optionally garnishing with shredded cheese, crispy bacon, or green onions.
Notes
- For a thicker soup, mash some of the potatoes with a fork before blending.
- To make it dairy-free, swap the cream for coconut milk or a dairy-free alternative.
- Add black pepper, garlic powder, or a pinch of smoked paprika for extra flavor.
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