This 4 Ingredient Potato Soup recipe is incredibly simple to make with such great flavor and so few ingredients. It's made with no flour and incredibly comforting perfect to whip up on a chilly day.
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Ingredients
- Russet potatoes: Russet potatoes are the best for this recipe because they're very starchy, which helps naturally thicken the soup.
- Onion: The base of the flavor! One full good sized medium onion is important here.
- Chicken stock: For added flavor without adding more ingredients, chicken stock is great to boil the potatoes in.
- Butter: This gets added in at the end for a touch of richness and flavor. Salted or unsalted is fine.
Step by step instructions
This easy soup recipe comes together in just a few simple steps:
Prep: Peel and chop your potatoes to roughly 1 inch pieces, and chop the onion.
1. Sauté the chopped onion. Melt 1 tablespoon butter over medium heat and sauté the chopped onion until translucent, about 5 minutes. Remove the onion and set aside.
2. Cook the potatoes. In a large pot (can be the same one you cooked the onion in), add the cut potatoes and chicken stock. Bring to a boil then reduce to a gentle boil and cook until fork tender. Do not drain!
3. Puree the soup. To a blender (in batches depending on your blender size) add the potatoes, stock, and onions. Blend until smooth. Add more stock if needed.
4. Add butter and season to taste. Return the pureed soup to the pot, on low heat stir in the remaining butter and season with salt and pepper to taste.
Tips and tricks
- Type of potatoes: Russet potatoes are best for this recipe because of their starchiness and the fact that they break up so easily. If you don't have / don't like russet potatoes, you could use yukon gold or red potatoes instead. More on the differences of potatoes here.
- Using an immersion blender: Skip the blender! If you have an immersion blender, that would work just as well. Just beware of splashing.
- Make it creamier: If you want it to be creamier, you can add some heavy cream or whole milk.
- Make it vegetarian: Swap vegetable stock for chicken stock.
- Sauté the onion in bacon fat: if you're adding bacon as a topping, cook that first and then sauté the onion in the bacon fat - it'll add so much flavor!
The best toppings for potato soup
Potato soup is DELISH on its own, but what isn't great with some toppings.
- Scallions
- Cheddar cheese
- Crispy bacon
- Sour cream
- Fresh thyme
- Chopped Calabrian chilis
- Pico de gallo
FAQs
In an air tight container in the fridge for up to 3 days.
Yes! Let it come to room temp then put in an air tight container and freeze for 3-6 months.
You can heat it up on the stovetop over medium-low heat or in the microwave, stirring every minute until warmed through .
Put it in a sauce pan and heat over low heat until melted and warmed through.
Sure! Either omit the butter all together and use olive oil to sauté the onion, or use a dairy free butter.
Other soup recipes
Recipe
4 Ingredient Potato Soup
INGREDIENTS
- 3 lbs russet potatoes peeled and into 1 inch pieces
- 1 medium yellow onion chopped
- 5-6 cups chicken stock
- 1 stick butter ½ cup
- salt and pepper to taste
INSTRUCTIONS
- Melt 1 tablespoon butter over medium heat and sauté the chopped onion until translucent, about 5 minutes. Remove and set aside.
- In a large pot (can be the same one you cooked the onion in), add the cut potatoes and chicken stock. Bring to a boil then reduce to a gentle boil and cook until fork tender. Do not drain!
- To a blender (in batches depending on your blender size) add the potatoes, stock, and onions. Blend until smooth. Add more stock if needed.
- Return the pureed soup to the pot, on low heat stir in the remaining butter and season with salt and pepper to taste.
Great work Haley! I used all the tips. I fried the onion in bacon fat, added some whipping cream and used an immersion blender. Only one pot yk clean! Easy peas. Thanks...KK
So glad to hear!! Thanks for making it Karyn 🙂