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4 Ingredient Potato Soup: Creamy Comfort in a Bowl
This 4 Ingredient Potato Soup is the ultimate comfort food! Made with simple pantry staples, it’s creamy, hearty, and perfect for busy weeknights or cozy family dinners. Ready in under 30 minutes, this recipe is a budget-friendly way to enjoy a bowl of soul-warming goodness.
Equipment
- Large pot
- Immersion blender (or standard blender)
- Cutting board
- Knife
- Ladle
Ingredients
Soup Base
- 4 large Russet potatoes peeled and diced (about 6 cups)
- 4 cups whole milk or substitute with unsweetened almond milk
- 4 tablespoons unsalted butter or plant-based margarine
- 1 teaspoon salt adjust to taste
Optional Garnishes
- ½ cup shredded cheddar cheese
- 2 slices crispy bacon crumbled
- 2 tablespoons fresh chives finely chopped
- 2 tablespoons sour cream
Instructions
Prepare the Potatoes:
- Peel and dice the potatoes into small, even cubes for even cooking. Place them in a large pot and cover with water.
Cook the Potatoes:
- Bring the pot to a boil over medium-high heat, then reduce to medium heat and simmer for 12–15 minutes, or until the potatoes are fork-tender. Drain and return to the pot.
Add Milk and Butter:
- Add the milk and butter to the pot with the cooked potatoes. Heat on medium-low, stirring frequently until the butter is fully melted.
Blend the Soup:
- Use an immersion blender to puree the soup until smooth. For a chunkier texture, mash the potatoes with a potato masher instead. Adjust consistency by adding more milk if needed.
Season and Serve:
- Stir in salt and taste to adjust seasoning. Ladle the soup into bowls and garnish with shredded cheese, bacon, chives, or sour cream, as desired.
- Pro Tip: For extra creaminess, stir in ½ cup heavy cream or cream cheese during the blending step.
Notes
Nutrition Information
SERVING: 235g | CALORIES: 520kcal | CARBOHYDRATES: 44g | PROTEIN: 9g | FAT: 35g | SATURATED FAT: 20g | CHOLESTEROL: 95mg | SODIUM: 640mg | POTASSIUM: 780mg | FIBER: 4g | SUGAR: 7g | VITAMIN A: 700IU | VITAMIN C: 20mg | CALCIUM: 300mg | IRON: 2mgRecipe Notes
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Ingredient Substitutions:
- Replace whole milk with almond, oat, or coconut milk for a dairy-free option.
- Use olive oil instead of butter for a vegan-friendly version.
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Storage and Reheating:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stove over low heat, stirring frequently. Add a splash of milk or broth to thin it out if necessary.
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Variations:
- Add garlic powder or onion powder for extra flavor.
- Stir in cooked, shredded chicken for a protein boost.
