Hungry for more vegetable soups? Try my cream of asparagus soup, cream of celery soup, and roasted cauliflower soup next. 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.
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.
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.
Storage instructions
To store: Leftover soup should be cooled and stored in an airtight container in the refrigerator for up to five days.
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.
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
More easy soups to try
Dill pickle soup Buttercup squash soup Cheeseburger soup Mexican soup Or any of my soup and stew recipes
Originally published September 2022, updated and republished August 2024
