The easiest Potato Soup ever.
I don’t know about you, but potatoes always make me feel comforted and warm—like a hug on a cold winter’s day. From fries, to casseroles, to wedges and more, I think we can all agree that potatoes are one of the most versatile vegetables out there! This soup is definitely one of my favorite ways to use up leftover potatoes, and I hope it becomes one of your favorites as well!
I love this soup because of how truly simple it is to make. It’s essentially made out of pantry items that you already have—so there’s no need to head out to the grocery store. And if you are on a specific diet or have dietary restrictions, don’t worry! This soup is also easily customizable for individual preferences or needs.
Now, we have to talk about toppings. Because this dish is made up of such a simple base, you can get creative with what other ingredients you add to this soup after it’s done cooking. From handfuls of shredded cheese, to chopped green onions, bacon bits, parsley, or a sprinkle of hemp hearts, the more toppings the better.
Is 4 Ingredient Potato Soup Healthy?
This heavenly soup is rich, creamy, and easy to make, but it is not the healthiest soup in the world to have. Thanks to the butter and heavy cream, this soup is high in calories and saturated fat. And while potatoes contain nutrients like fiber and vitamins C and B6, they are high in starch. If you are looking to make this vegan, you certainly can! Just swap out the heavy cream or whole milk for almond milk, and use a plant-based butter option.
What Kind Of Potato Works Best?
While any potato in your pantry should work, russet potatoes are in this recipe for a good reason. Russet potatoes are perfect for soups because they fall apart more easily and will create a smooth and creamy texture once mashed, which is ideal for soups. If you don’t have any on hand, you could use Yukon Gold potatoes which would also give you that perfectly rich and creamy texture you are looking for.
How Do I Store Leftovers?
In the fridge, this soup will be good to eat for 3-4 days as long as it is stored in an airtight container. If you decide to freeze your soup, be sure to let it cool completely before transferring it to an airtight container. You can freeze your soup for up to 3 months.
Serving Suggestions
Luckily, potatoes go well with just about anything! One of my all-time favorite things to pair with this soup, though, is a crusty, airy, fresh hunk of sourdough. In fact, the next time you make sourdough bread, don’t forget to make this soup, too. You won’t be disappointed. If you’re looking for a more balanced meal, adding a simple chopped or green salad would be divine. I personally love this refreshing Vegan Salad or the always popular Caesar Salad. If you aren’t a salad fan, you’re going to love having your soup with these delectable Oven-Roasted Vegetables.
Ingredients
- 6 tablespoons butter divided
- 1 onion diced
- 3 pounds russet potatoes peeled and cut into 1-inch pieces
- 1 1/2 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.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Excellent simple soup!
Delicious!
Thanks for reading! Glad you enjoyed this recipe.