This 4-ingredient potato soup recipe is delicately seasoned, creamy, and so easy to make! Made with basic ingredients, it’s ready in under 20 minutes.
We love simple and creamy soup recipes in my house. Come the cold winter months, my easy potato soup recipe becomes a staple dish.
Don’t let the short list of ingredients fool you–it never tastes bland. The careful balance of tender potatoes and cheese gives it a creamy texture, while the green onion adds much-needed aromatics. Table of Contents
- Why I love this recipe
- Ingredients needed
- How to make 4 ingredient potato soup
- Arman’s recipe tips
- Storage instructions
- Frequently asked questions
- More easy soups to try
- 4 Ingredient Potato Soup (Recipe Card)
Why I love this recipe
- So easy to make. It takes less than 20 minutes, and most of that is spent letting the soup simmer.
- Easy to customize. Think of it as a blank canvas you can use to experiment with different flavors and toppings!
- Budget-friendly. Potatoes are as cheap as it gets, and the other three ingredients are equally affordable pantry staples.
- Versatile. Even with only 4 ingredients, each one can be swapped depending on what you have on hand.
Ingredients needed
- Potatoes. I prefer using russet potatoes for this soup since they’re high in starch and make for a creamy potato soup. You can also use Yukon Gold potatoes or red potatoes if you prefer.
- Half-and-half. Half-and-half provides the creamy base of the soup. If you don’t have it, use whole milk or cream instead.
- Green onion. I prefer to use the white parts for the soup base and the green parts as the garnish.
- Crispy bacon. Works in two-fold- for flavor and also to add grease.
- Optional mix-ins. I used salt, pepper, cheese, and sour cream.
How to make 4 ingredient potato soup
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Cook the bacon. Cook the bacon in a large pot on the stovetop over medium heat until crispy. Transfer it to a paper towel-lined plate.
Step 2- Cook potatoes. To the pot, add the white parts of the green onion and sauté until fragrant. Add the potatoes and water and cook for 5 minutes, stirring occasionally.
Step 3- Build the soup. Add the half-and-half, salt, and pepper. Stir and bring to a gentle boil. Cook until the potatoes are fork-tender.
Step 4- Blend. Use an immersion blender to blend the potatoes until smooth and creamy. Transfer to bowls and sprinkle with bacon, sour cream, and extra cheese.
Arman’s recipe tips
- Gently mash the potatoes with a fork or potato masher before using the immersion blender so the soup gets even creamier.
- Adjust the consistency. If your soup is too thin, thicken it with mashed potato flakes or make a cornstarch slurry by combining cornstarch and cold water. If it’s too thin, add the potato water one tablespoon at a time until it reaches your desired consistency.
- If you skip the bacon, sauté the green onions in butter.
- Cut the fat. Swap half of the half-and-half for vegetable broth.
- Make it dairy-free. Use plant based cream and vegan cheese.
Flavor variations
- Add protein. For a more balanced soup, stir in chopped chicken breast, sliced steak, or ground turkey.
- Add onions and celery for the base. If you have the extra ingredients, a little chopped celery and yellow onions will add an extra layer of flavor.
- Use different seasonings. Garlic powder, onion powder, paprika, or dried herbs like thyme and rosemary will add aroma and flavor.
Storage instructions
To store: Leftover soup should be cooled and stored in an airtight container in the refrigerator for up to five days.
To freeze: Store leftovers in a freezer-safe container and freeze for up to six months. Let leftovers thaw overnight in the fridge.
To reheat: Microwave soup in 20-second intervals or reheat in a saucepan over medium heat, stirring often.
Frequently asked questions
Is this soup gluten-free?
Yes, this potato soup is suitable for celiacs. With this said, triple-check the half-and-half and cheese labels to make sure that they are gluten-free as they may be manufactured in a facility where gluten-containing products are processed.
How do you keep potato soup from getting gummy?
Cut the potatoes into larger cubes to prevent the soup from becoming gummy. The more finely you chop the potatoes, the more starch they release into the soup, which can make it overly gooey.
Can I use pre-mashed potatoes?
Yes, you can use pre-mashed potatoes to make this soup. In fact, it is one of the best ways to use leftover mashed potatoes.
4 Ingredient Potato Soup
5 from 20 votes
This 4-ingredient potato soup recipe is delicately seasoned, creamy, and so easy to make! Made with basic ingredients, it’s ready in under 20 minutes.
Servings:
Prep:5minutes mins
Cook:20minutes mins
Total:25minutes mins
Ingredients 1x2x3x
- ▢6 slices bacon
- ▢2 pounds russet potatoes cubed
- ▢3 cups half and half
- ▢6 green onions whites and greens separated
Instructions
- Start by cooking the bacon in a soup pot until golden and crispy. Once cooked, place it on a paper towel to soak up excess oil.
- Add the white part of the green onions to the pot and sauté in the bacon grease until fragrant. Add the potatoes and cook for 5 minutes, stirring occasionally. Add the half-and-half, salt, and pepper, and bring it to a simmer. Continue cooking until the potatoes have softened.
- Remove the soup pan from the heat and, using an immersion blender, blend the potatoes until smooth and creamy. Transfer to a bowls and sprinkle with the chopped bacon and shredded cheese.
Notes
Optional add-ins- Cheese, salt, and pepper to taste.
TO STORE: Leftover soup should be cooled and stored in an airtight container in the refrigerator for up to five days.
TO FREEZE: Store leftovers in a freezer-safe container and freeze for up to six months. Let leftovers thaw overnight in the fridge.
TO REHEAT: Microwave soup in 20-second intervals or reheat in a saucepan over medium heat, stirring often.
Nutrition
Serving: 1servingCalories: 329kcalCarbohydrates: 26gProtein: 11gFat: 21gSodium: 415mgPotassium: 665mgFiber: 2gVitamin A: 514IUVitamin C: 9mgCalcium: 191mgIron: 1mgNET CARBS: 24g
Cuisine: American
