4 Ingredient Potato Soup Recipe
Easiest. Soup. Ever.
Table of Contents
If you’re short on time AND on fancy ingredients, this soup is created from pantry staples. There are so many ways to serve potatoes, and soup provides a base for simple flavor additions, according to what’s on hand. It’s easily customisable for individual preferences or restricted diets.
You’ll love the simplicity of this wholesome soup. Because it is a simple base, you can add whatever strikes your fancy. You can even get fancy, with garnishes of shredded cheese, chopped green onions, bacon bits, parsley, or a sprinkle of hemp hearts. Again, check your fridge and pantry and get creative.Soup calls for sandwiches, so call for this healthy adult grilled cheese that will pair perfectly. Next week, you can call for this equally delicious yet simple sandwich to dip into your easy potato soup.
Is 4 Ingredient Potato Soup Healthy?
There’s nothing unhealthy in potato soup, even though potatoes sometimes get a bad rap. Potatoes are a healthy carb, and provide fiber, vitamins, and minerals. Even the fat to sauté the onions can be part of a healthy diet. We need a little fat, and that’s all this recipe uses. This soup is easily made vegan and dairy-free, using vegan butter and plant-based milks and cheeses.
Adding cheese, mushrooms, garlic, celery, carrots, or whatever else is on hand will add to the nutrition profile.
What kind of potato works best? The one that’s in your pantry! A potato with drier flesh will melt into the broth, which is a good start to your creamy soup. Think russet, or baking potatoes, or Yukon Gold. Other potatoes can be substituted, and it won’t alter the flavor significantly. It may end up with a different texture, but hey—it saved you a trip to the grocery store.
INGREDIENTS
- 1 Onion, diced
- 6 tablespoons Butter, divided
- 3 pounds Russet Potatoes, peeled and cut into 1-inch pieces
- 1.5 cups Heavy Cream or Whole Milk
INSTRUCTIONS
Sauté
Melt butter and cook onions until soft, then set aside.
Boil
Cook potatoes in water until they’re tender enough to mash.
Drain
Leave a little water with the potatoes for the soup’s base.
Mash
Add onions, butter, and cream to potatoes and mash to combine.
Simmer
Let the soup cook together for a few more minutes.
Season
Add salt and pepper, then get ready to enjoy your soup.
Serve
Ladle the soup into bowls.
Devour!
FAQs & Tips
This could be made a day ahead of time, refrigerated, and served the next day. It should be kept for 4 days in an airtight container. If freezing, be sure to cool completely first and use it within a month. This recipe doesn’t make a huge amount, and so it’s probably better to just enjoy it in one or two sittings and recreate it the next time you need a quick pantry-staple meal.
Yes, any fat will work, with slight variations to flavor. Olive oil won’t give you the hint of sweetness that butter or plant-based butter will. Healthy coconut oil could be used and won’t significantly change the flavor profile.
Serve it in a bread bowl.
Serving Suggestions
As the photo suggests, this bread cries out for a crusty, airy, fresh hunk of sourdough. In fact, then next time you make sourdough, plan to make this soup to go with it. You won’t be disappointed. Add a simple chopped or green salad, and you have a perfectly balanced meal with all the satisfying colors, textures, and aromas you need. Here are several to choose from: Salad dressing recipes or good chance you have tomato, cucumber, and onion waiting around for you to add this salad.
4 Ingredient Potato Soup
Ingredients
- 1 Onion diced
- 6 tablespoons Butter divided
- 3 pounds Russet Potatoes peeled and cut into 1-inch pieces
- 1.5 cups Heavy Cream or Whole Milk
Instructions
- Melt 1 tablespoon of butter in a large pot over medium-high heat. Add the diced onion and sauté until tender and translucent, then transfer to a separate bowl.
- Place the diced potatoes in the same pot and cover with water. Bring to a boil, then simmer for 15-20 minutes until potatoes are tender.
- Drain the water, leaving about half an inch in the pot with the potatoes.
- Return the onions to the pot with the potatoes, add the remaining butter and cream or milk. Mash the potatoes to your desired consistency.
- Cook the soup on low heat for an additional 5 minutes, stirring occasionally.
- Season with salt and pepper to taste, then serve the warm soup.
- DEVOUR!
Nutrition
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