Delicious 4 Ingredient Potato Soup You’ll Love
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: 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 …
