4 Ingredient Potato Soup
This 4 ingredient potato soup is a thick and creamy one-pot dish with just milk, onion, butter, and potatoes! Potatoes are the star of this simple, no-fuss soup! Top with shredded cheese and green onions, or serve as-is!
Servings: 8 servings
Calories: 187kcal
Ingredients
For The Soup
- 4 tbsp butter
- ½ onion diced
- 2½ pounds potatoes peeled and diced
- 2 cups water
- 2 cups milk
- salt and pepper to taste
Topping Options
- grated cheese
- sliced green onions
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
- Don’t over mix the potatoes when blending as this will make the soup gummy.
- When blending with an immersion blender add the milk first and then blend smooth.
- Use a potato masher for a chunkier soup.
- To make this soup vegan friendly use vegan butter, plant based milk and vegan cheese.
- Any milk or milk alternative can be used in this recipe however plant based milks will make the soup a little thinner. Be sure to use unsweetened plant based milks.
- Leftover soup can be stored in an airtight container in the fridge for up to 5 days.
- To reheat you may need to add additional milk and seasoning as the soup may thicken as it cools.
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