4 Ingredient Potato Soup
My 4-ingredient potato soup is thick, creamy, and made in one pot in 40 minutes using just milk, onion, butter, and potatoes. It is simple, delicious, and perfect for chilly winter nights, especially topped with shredded cheese and green onions.
Servings: 8 servings
Calories: 187kcal
Ingredients
For The Soup
Topping Options
Instructions
- Sauté the diced onion in 1 tbsp of butter until translucent.
- Add the diced potatoes and water, bring to a boil. Reduce heat and simmer for 15-20 minutes or until the potatoes are tender and fall apart when poked with a fork.
- Remove from heat and mash with a potato masher or use an immersion blender for a smoother soup. (It will look a little like mashed potatoes at this stage)
- Add the milk, remaining butter, salt and pepper to taste.
- Return to the heat and gently simmer for 5 minutes.
- Divide into bowls and serve topped with grated cheese and sliced green onions.
Notes
- My #1 Secret Tip for making this creamy potato soup is to blend the potatoes gently. If you mix them too much, the soup can get thick and sticky instead of smooth and creamy. I usually stop blending as soon as it looks soft and silky.
- When blending with an immersion blender, I recommend adding the milk first and then blending until smooth.
- To change the texture to a lumpier soup, use a potato masher instead of an immersion blender for a chunkier soup.
- To make this soup vegan-friendly, I use vegan butter, plant-based milk, and vegan cheese for the topping.
- For an even creamier soup, I use half and half instead of whole milk.
Nutrition
Serving: 1cup | Calories: 187kcal | Carbohydrates: 28g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 80mg | Potassium: 702mg | Fiber: 3g | Sugar: 4g