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A white bowl filled with 4 ingredient potato soup. The soup is topped with shredded cheddar cheese, crumbled bacon, and scallions. There is a silver spoon sticking out of the soup bowl to the right.
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4 Ingredient Potato Soup

This 4 Ingredient Potato Soup is so simple, creamy, and delicious. You'll be amazed at how rich and flavorful a soup made with only potatoes, onion, milk, and butter can be. Coming together in just 30 minutes, this quick and easy potato soup is sure to be a new comfort food favorite.
Course Main Course, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 407kcal
Author Ashley Petrie, RDN, LDN

Equipment

  • 6-quart dutch oven or large stock pot
  • Immersion blender or potato masher optional

Ingredients

  • 6 tablespoons unsalted butter
  • 1 large yellow onion diced
  • 6 medium Yukon gold potatoes peeled and diced
  • 2 cups water
  • 2 cups 2% milk
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Optional Toppings

  • Crumbled bacon
  • Shredded cheddar cheese
  • Green onions sliced

Instructions

  • Melt the butter in a large dutch oven or saucepan over medium heat. When the butter begins to sizzle, add in the diced onion. Sauté the onion until softened and just beginning to brown, about 5-7 minutes.
    6 tablespoons unsalted butter, 1 large yellow onion
  • Add the diced potatoes to the pot with the onion. Pour in the water and simmer, uncovered, for 10-15 minutes or until the potatoes are fork tender. Remove from heat, but do not drain the excess water.
    6 medium Yukon gold potatoes, 2 cups water
  • Using a fork, potato masher, immersion blender, or blender, mash the potatoes until they reach your desired texture (they will look a little like mashed potatoes at this point). Be careful not to overwork the potatoes, especially if you use an immersion blender or blender, as this could result in a gluey consistency.
  • Stir in the milk, salt, and pepper and return the pot to the stovetop. Simmer the soup over low heat for an additional 5 minutes or until it starts to thicken up a bit. Serve immediately topped with crumbled bacon, shredded cheddar cheese, and sliced green onion, if desired.
    2 cups 2% milk, 1 teaspoon kosher salt, ½ teaspoon black pepper

Notes

  • Store leftovers in an airtight container in the refrigerator for 3-4 days.

Nutrition

Serving: 1serving | Calories: 407kcal | Carbohydrates: 64g | Protein: 9g | Fat: 13.5g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 37mg | Sodium: 420mg | Potassium: 1658mg | Fiber: 9g | Sugar: 9g | Vitamin C: 36mg | Calcium: 141mg | Iron: 2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.