This 4 Ingredient Potato Soup recipe is creamy and incredibly simple to make using pantry staples, All you need is potatoes, onions, butter, and milk.
We love topping this silky potato soup with cheddar cheese and green onions, but feel free to get creative with any toppings you'd like.
Love potatoes? Try these Cottage Fries next. Readers also love these Creamy whipped Potatoes.
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Why you'll love this recipe
The Perfect Comfort Food - Soup is the ideal comfort food, and it's even more comforting when it can be made quickly, and with just a few ingredients.
And if you love recipes with minimal ingredients, give this 4 Ingredient Guacamole Recipe a go!
Make it your own - Add your favorite potato toppings! Cheddar cheese, ham, or even bacon bits and a dollop of sour cream for a loaded baked potato version.
Can Be Doubled or Tripled - This is a great recipe to make a few hours before a family party, and then can be warmed in a slow cooker until ready to eat. Have a potato soup bar with all your favorite toppings for a fun dinner party idea.
For your next family gathering, pair this soup with our pot roast with onion soup mix.
Key ingredients
Russet Potatoes - We found russet potatoes gave us the ideal creamy consistency and texture.
Milk - We prefer using whole or 2% milk, as the higher fat content results in a creamier soup.
If you have any questions about the ingredients, please comment below and we will get back to you.
For another simple meal ready in less than 30 minutes, try our tender chicken paillard.
Substitutions
How to make dairy free
Replace the milk with your favorite dairy-free milk alternative. Avoid using sweetened or flavored milks.
Use an alternative butter. We like Earth Balance Vegan Butter.
If you like a cheesy soup, use a vegan cheese like Nooch It or your favorite brand.
Step by step instructions
Step 1: Add prepared potatoes and onions to large stock pot or Dutch oven. Add enough cold water to cover the potatoes.
Step 2: Cook on medium-high heat until the potatoes are tender and fall apart when pierced with a fork. Remove from the heat and drain most of the water, leaving about a cup of water in the pan.
Step 3: Using a potato masher, mash the potatoes until they start to break down but not until they are all broken down. Stir in the butter and milk, until everything is combined.
Step 4: If you don't like any large chunks of potatoes in your soup, you can use an immersion blender. Return the pot to the stove and cook for an additional 6-7 minutes on medium heat, stirring frequently.
For the complete list of ingredients and instructions, please see the printable recipe card below.
Don't forget dessert! Our no bake biscoff cheesecake or boozy Italian hangover cake are worth the splurge.
Expert tips
Use russet potatoes. They have the most starch and result in a creamier soup. If you only have another variety on hand, that's ok. Your soup will be a little less creamier.
Peel then chop your potatoes into cubed 1-inch pieces to ensure they cook evenly.
For another creamy potato dish, give our scalloped sweet potatoes with gruyere cheese a try.
FAQs
If you find your potato soup a little too thin, you can do two things:
1. Cook for a while longer on a gently simmer.
2. Make a slurry with ½ tablespoon of cornstarch or xanthan gum with water. Then add to your soup for the last few minutes of cook time.
To thin your potato soup, simply add a little more milk until your reach your desired consistency.
Storage instructions
Fridge: Store in an airtight container for up to 4 days.
Freezer: We don't love freezing recipes that contain dairy as the texture may get a bit grainy. If you choose to freeze your soup in an airtight container or freezer bag with as much air removed as possible.
Reheating: Place your soup in a pot on the stovetop at medium-low heat. You can also microwave for 1 minute and then for 30 second bursts until ready.
Short on time and need a quick, nutritious side dish? Give our simple mixed veg recipe a try. It's ready in 5 minutes.
More yummy soup recipes
Here are a few of our favorites we've gathered for you.
LET'S GET SOCIAL, you can follow Four Score Living on Pinterest. You can also leave a comment below if you have any questions.
We hope you love this recipe as much as we did! Please help us out by leaving a quick review and star ★ rating below.
📖 Recipe
4 Ingredient Potato Soup
Equipment
Ingredients
- 3 lbs. russet potatoes peeled, rinsed, and cut into 1-inch pieces
- 1 small onion chopped (about 1 cup)
- 4 tablespoon butter
- 2 cups milk 2% or whole milk is best
- salt and pepper to taste
Instructions
- Add prepared potatoes and onions to large stock pot or Dutch oven.
- Add enough cold water to cover the potatoes.
- Cook on medium-high heat until the potatoes are tender and fall apart when pierced with a fork.
- Remove from the heat and drain most of the water, leaving about a cup of water in the pan.
- Using a potato masher, mash the potatoes until they start to break down but not until they are all broken down.
- Stir in the butter and milk, until everything is combined.
- If you don't like any large chunks of potatoes in your potato soup, you can use an immersion blender.
- Return the pot to the stove and cook for an additional 6-7 minutes on medium heat, stirring frequently.
- If desired, season with salt and pepper to taste.
- Remove from the heat and allow the soup to cool for 5-10 minutes before serving.
- Feel free to top this soup with your favorite toppings. Some of our favorites are shredded cheddar cheese and sliced green onions.
Notes
- We prefer using russet potatoes as they result in a creamier soup. You can use other variety.
- 2% or whole milk is best as the higher fat content make a creamier soup.
- If you like a cheesy potato soup, you can stir 1 cup of cheddar cheese into the soup just before serving. Or try out different toppings like bacon, ham, sour cream, green onions and chives.
- This soup can be stored in the refrigerator for up to 4 days. You can freeze for up to 3 months ( but we don't recommend as the texture may get a bit grainy).
Lori Conser
Mmmmm this soup was really yummy! It was so easy! Will definitely be making again!
Dane & Becky
Hi Lori,
We truly appreciate the feedback. Thank you for taking the time to let us know.
Dane and Becky
Marcia Harmon
Delicious recipe, very easy to make!
Elaine Campbell
This was a great recipe, very very easy to make, I used half 1% milk & evaporated milk & added chopped carrots, didn’t blend the soup but slightly mashed a few potatoes, I like a chunky soup, 5 star⭐️⭐️⭐️⭐️⭐️
Dane
Hi Elaine,
We really appreciate the positive feedback. So happy you liked the recipe. Nice idea to use evaporated milk and add carrots.
Dane
Karen SandsEd
I had about a pound of potatoes so I cut the recipe down and added so chives and Salt & pepper it turned out pretty good ,very tasty! I will make a bigger pot next time!
Dane
Hi Karen,
Thank you so mush for letting us know you liked our recipe. Chives are definitely a great addition to potato soup.
Dane
Carolynn Ross
I love potato soup. Use to make the store bought stuff all the time. Then they discontinued the brand I liked. None of the others compared. I wanted to cry. But then I found this recipe . I didn’t realize how easy this was to make! Didn’t take long to prep or make. And it’s delicious! Will definitely make it again!
Dane
Hi Carolynn,
Thank you for taking the time to let us know you loved our potato soup recipe.
Dane
Jen
This was so easy & yummy! I added chicken better than bouillon. Thanks!
Four Score Living
Hi Jen,
Thanks for taking the time to let us know you enjoyed this recipe. Nice idea on adding chicken.
The Four Score Living Team