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Some days, you blink and dinner is nearly here. That’s when 4 ingredient potato soup feels like a total lifesaver (okay, hero might be a better word). It’s basic, budget-friendly, and takes about zero brainpower. I mean—my brain is mush before dinner anyway!
If you’re after a cozy, ultra-simple bowl of soup without opening your entire spice cabinet, you’ve landed in the right spot. And if you want something to dunk in your soup, check out these 2 ingredient Greek yogurt biscuits. They’re beyond easy and just—the best.
The Best Potatoes for Potato Soup
Alright, here’s the lowdown. Not all potatoes play nice in soup. For this 4 ingredient potato soup recipe, I reach for russets. They break down quickly and get good and fluffy, but Yukon Gold works too if you want something a smidge creamier.
Skip the red potatoes—they stay kind of waxy, and it just isn’t the same. My grandma used to use Idaho potatoes, which are basically the same as russets, so sometimes I use those too. If you’ve only got little potatoes (like the bag of baby ones I forgot at the back of my fridge last week), honestly, they’ll do in a pinch. You just won’t get that five-star restaurant creaminess, but let’s be real: this is homestyle, hearty, feel-good, eat-in-your-socks soup.
Ingredients & Substitutions
There’s something wild about just needing four things to make comfort food.
Here’s the lineup:
- Potatoes.
- Milk.
- Butter.
- Veggie or chicken bouillon.
That’s seriously it. Don’t have milk? Use half and half if you want it a bit richer. Bouillon cubes or even boxed broth both work fine—either way, your soup will pick up good flavor. Sometimes if I’m feeling extra, I’ll toss in a handful of shredded cheddar (not classic, but who’s judging). Got leftover ham? Dice and plop it in. If it’s chilly outside, try switching in a bit of creamy roasted pumpkin soup for a little twist. Mix and match till it’s your kind of soup.
How to Make 4 ingredient potato soup from Scratch
Just grab a big pot. First, peel and chop your potatoes. Doesn’t have to be perfect cubes—life’s too short to fuss too much. Cover those chunks with water, toss in your bouillon (or up to you: use broth instead of water), and bring the thing to a boil. Let it simmer till the potatoes are so soft you can easily squash ‘em with a spoon. Drain or keep a little water back if you like it thinner.
Next, mash those potatoes right in the pot. Pour in your milk and drop in your butter. Stir and heat it gently until it’s all warm and just slightly thick. Taste for salt—sometimes it needs more, sometimes it’s plenty. That’s it. Honestly, if you blink you might miss it.
4 ingredient potato soup Topping Ideas
Okay, the 4 ingredient potato soup by itself is a hug in a bowl, but sometimes you wanna jazz it up. Here are four of my go-to cheap-and-cheerful toppers:
- Shredded cheddar cheese (melted, drool-worthy)
- Sliced green onions or chives for a hit of color
- Bacon bits (store-bought or, if you feel fancy, real bacon crumbles)
- Crackers or even a hunk of crusty bread to soak it all up
If you need more inspiration, I’m obsessed lately with the beef ramen noodle soup recipe from Cook Joy Recipes—which, by the way, is another killer easy meal.
How to Store Leftovers
Leftovers? That means you did meal prep (on accident, maybe, but hey). Let your 4 ingredient potato soup cool off to not-hot, then pour it into a big container with a tight lid. Pop it in the fridge. It keeps for up to three days (though my family eats it all faster than that, usually overnight). If it thickens up in the fridge, add a splash of milk or broth when reheating. Microwaves work fine—just stir well every bit so it heats through. Yeah, it’s never as silky as on day one, but it’s still 100 times tastier than plain leftovers.
FAQs
Can I freeze potato soup?
You technically can, but the texture gets kind of weird. The potatoes get mushy and the soup can get grainy. If you’re fine with that, go for it.
How do I make it vegan?
Swap butter for a plant-based margarine, use oat milk, and pick veggie bouillon. Tastes really cozy still.
Can I make it in the slow cooker?
Totally! Dump everything in (except the milk—add that at the end), and cook on low for 6 hours. Mash and finish as usual.
How can I thicken my soup if it’s too runny?
Mash more potatoes or simmer with the lid off for a little while.
What should I serve with it?
Biscuit, crusty bread, or even a simple salad—it all works. And trust me, it’s perfect for soaking.
“I never knew 4 ingredient potato soup could taste this good! My picky teenagers actually asked for seconds and that NEVER happens. This is our new go-to.” – Jen, actual home cook
Ready in a Snap: You’ve Gotta Try This
Honestly, if you’ve got a bag of potatoes and twenty minutes, you’re halfway to a comfort meal. 4 ingredient potato soup is where anyone, from college kids to tired parents, can feel like they pulled off a home-cooked win. If you want ideas for different twists, check out 4 Ingredient Potato Soup – I Heart Vegetables for extra inspiration or maybe even their tasty riffs. And don’t miss other fast bowl recipes like this three sisters soup recipe if you’re all about no-fuss dinner. So go grab that soup pot—dinner’s about to get stupid easy.
4 Ingredient Potato Soup
Ingredients
Equipment
Method
- Peel and chop the potatoes into chunks. Add to a large pot with water and the bouillon cube (or use broth). Bring to a boil, then simmer until potatoes are fork-tender, about 15–20 minutes.
- Drain most of the liquid (or reserve some if you want thinner soup). Mash the potatoes in the pot to desired consistency.
- Add butter and milk. Stir until butter melts and soup is heated through. Season with additional salt if needed.
- Serve warm with toppings of your choice like cheddar, green onions, bacon bits, or crusty bread.