Easy Potato Soup
Soup season is here and not sure about you, but I’m always on the hunt for a quick and easy dinner my whole family loves. On a cold day I want a warm pot of soup simmering away. Potato soup has been a long time favorite over here, and this super easy 4 ingredient version couldn’t be easier for a weeknight dinner. This is a simple potato soup with a creamy texture, minimal ingredients, that just really hits the spot in winter months. It’s one of my favorite soup recipes!
Can you believe this soup only has 4 ingredients? .Now I don’t include ingredients like salt, pepper, and olive oil, and the best part is you can go crazy on the toppings if you choose. This is the absolute best potato soup recipe and the ultimate comfort food. Ready to learn how to make it?
Basic Ingredients needed for Easy Potato Soup Recipe:
- Potatoes:
- Onions: I use leeks because they are easy to cut and add a nice flavor. Yellow onion, white onion, green onion or even red onion would be great options too.
- Broth: Either Chicken stock, chicken broth, vegetable broth, vegetable stock, or any sort of bouillon would be fine here.
- Cream Cheese: This may not be a traditional or expected ingredient but I love the use of cream cheese to add a creamy richness to the soup. You can also use heavy cream or whole milk if that’s what you have on hand.
Supplies needed for 4 Ingredient Potato Soup:
- Immersion Blender
- Large pot or soup pot
- Slotted spoon or small strainer
How to make this 4-ingredient potato soup recipe:
In a large stockpot or dutch oven sauté the leeks or onions in some olive oil over medium-low heat until soft. Season with salt and pepper. Add in the broth and potatoes and bring to a boil. Reduce to a simmer and cook until the potatoes are soft enough for a fork to go through easily. Strain out some of the chunks of potatoes and add in the cream cheese, cut into cubes. Purée the mixture until you have a creamy soup, and add the potatoes back in. Add your favorite toppings and enjoy.
Want Loaded Baked Potato Soup?
Some of my favorite toppings for this creamy potato soup include:
- Sharp Cheddar Cheese
- Crispy Bacon Bits
- Dollop of Sour Cream
- Sliced green onions
What are the best potatoes to use for this recipe:
My favorite are yukon gold potatoes but you can use russet potatoes (peeled,) or red potatoes as well
What to serve with Potato Soup:
This is one of my favorite comfort foods and a bowl of loaded potato soup with a roll or piece of garlic bread feels like a main meal to me. You could also serve it with bread bowls or some sweet Italian sausage. Check out What to eat with Potato Soup HERE.
Can I make this recipe in a slow cooker?
Yes! Combine the onions or leeks, potatoes, broth, salt and pepper into your slow cooker and cook on high for 4-6 hours or low for 6-8. Then strain out some of the potato, add in the cream cheese in cubes, and puree the remaining soup. Add in the potato chunks and season with salt and black pepper.
Hot tip: cooking bacon as a garnish? Cook the leeks in a little of the bacon grease for a rich smoky flavor!
Ways to make this recipe your own:
- Herbs: Adding fresh or dried herbs to the onions while they cook is a great way to add extra flavor to your liking. I love rosemary and thyme with this recipe.
- Butter instead of oil: Have some good salted butter on hand? Cook your onions in that instead of oil for a richer soup.
- Seasonings: Garlic powder, onion powder, chili flakes and Italian seasoning would all be great choices here.
Full recipe below!
Easy Potato Soup
A quick and easy potato soup using 4 simple ingredients.
Ingredients
- 4 leeks sliced or 2 medium/lage onions diced
- 6 medium sized potatoes- yielding about 6 cups diced potatoes
- 6 cups of broth (chicken or veggie)
- 1 8oz block of cream cheese
- olive oil, salt & pepper
- toppings of choice (bacon, scallions, cheese etc.)
Instructions
- In a large dutch oven of stock pot heat some olive oil over medium heat.
- Add the leeks or onions and cook until soft and just starting to brown. Add salt & pepper.
- Add the potatoes and enough broth to just cover them. (Save the rest for later.)
- Bring to a boil and cook until potatoes are soft. (Test with a fork- if it goes through easily they are ready.)
- Using a slotted spoon remove some of the potatoes and set aside.
- Add the softened cream cheese in pieces and pureé with an immersion blender until smooth. Add the rest of the potatoes back in and season with more salt & pepper to taste. Add more broth if desired depending on how thick you want your soup and simmer for 5-10 minutes.
- Top with grated cheese, scallions, bacon, herbs, or other toppings of choice
Notes
This soup is extremely adaptable. If you want a perfectly smooth thick soup- purée it all. If you want a brothier version, remove less of the potatoes to purée and add more broth
I made this soup tonight. So simple and so delightful! A real comfort food. Delicious and not high in calories. Thanks!!
Thank you so much for letting me know! :)
What are the amounts for the broth and heavy whipping cream?
This recipe used 6 cups of broth and 1 8 oz block of cream cheese. If you don’t have cream cheese you can sub 1 cup of heavy cream
I used 2 containers of chicken broth and 2 packages of creme cheese
Yes, I made this potato soup this evening. It was really good. I Used sweet onions and it turned out real good. Thank you so much for sharing your recipe. I will be making this again.. Thank you,
I didn’t see entire recipe so I refreshed it and full recipe came up. ♀️
This was a great recipe for when I had almost no time or ingredients. I added a few diced carrots to the broth and loved every bite. Simple but delicious!
Carrots are a great addition!
I just made this for my daughter and her family who are sick. I thought it was good and i hated that I am on GOLO and could not eat it a bowl. I just tasted it after it was done. Drove an hour to her house and an hour back. What we do for our child and grandchild. All have the flu. My husband saved him a bowl and loved it.
You’re a great mom!! And yes. What we do for our children is what we want to do. My 50 yr old daughter said mom I’d like potato soup sooo it’s potato soup!
Do you cover the pot while simmering ing’s? TY!!
Hi! You don’t have to cover no :)
I didnt
Audra,
Thank you for sharing such a great easy recipe. I made this tonight and it turned out perfect. I’ve never made potato soup before and was surprised how easy it was. This recipe will be a nice addition to my favorite soup recipes.
Thank you so much!
I’m looking to make this tonight ! But I don’t have any blender of any sorts at this time :( is there a way to get the potatoes puréed without a blender !
You don’t need to blend them- But you’d need a food processor, blender, immersion blender etc. Otherwise you can just have the texture be a bit different!
Just use a potatoes masher. It will work good enough
Made this soup tonight. Easy to cut in half and very filling and tasty.
I used store bought hash browns, sautéed chopped onions, celery, carrots and garlic. Added Swanson chicken broth, simmered till tender. Added cream cheese, chopped bacon, chopped green onions and voila!! Absolutely delicious!!! To thicken it more, I added instant mashed potatoes
How many hash browns did you use?
What are the nutrition facts per cup?
Can you prepare it without cream or milk?
Hi! This recipe uses cream cheese, not cream or milk.
Yes it willhave more if a chicken broth texture I would probably skip the blending part
Delicious! Best potatoe soup I’ve ever made.I did a double recipe.
i made it tonight ( added green onions and rutabaga )it was so delicious and yet simple to make Thanks for sharing. I appreciate it
Can this soup be frozen? It sounds delicious!
Thank you!
Yes- cool it fully and then freeze for up to 2 months
I thought the recipe was perfect the way you wrote it. If you have made potato soup using milk and cream try to avoid adding both before the recipe is made according to the list of ingredients. It is delicious as written. My soup was a bit thin so I added couple of potato chunks to give it a bit a bit of body. When served I added extra sharp cheddar cheese. Yum. Sometimes I serve potato soup with a cup of buttered popcorn to add as I eat the soup. Thanks for the recipe.
I just made it. It’s Delicious! And Easy. I had all the ingredients on hand.
I’m going back for more. I’ll double it next time.
Do you peel the potatoes?
If I use yukon golds with thin skin i do not peel. I will peel a thicker skinned potato though like russet.
Does this freeze well?
Yes you can freeze it in airtight portions. Thaw at room temp or in the fridge and then reheat over medium-low heat.
I made this tonight and added fresh garlic, celery, and carrots to the onion saute step at the beginning. I also added two dashes of cayenne pepper while it was cooking. Delicious and easy!
Love those additions. Thank you!
This was delicious!! I made it with my mom and we added carrots and celery along with a bunch of herbs. It will definitely be something I make again!!