4 Ingredient Potato Soup
This potato soup is made with only 4 ingredients and is ready in less than 1 hour! The perfect comfort food that can be eaten year round!
With soup season just around the corner, I wanted to test out a traditional recipe to see if I could reduce the amount of ingredients and still get it nice and creamy.
This is literally a lazy girl recipe and I am totally fine with that. Not as lazy as this list of crockpot recipes though. If you can’t find anything in that collection, browse through these 20 insanely easy slow cooker beef stews.
If you want more of a half and half soup, I’ve also made potato soup with cauliflower that is delicious and creamy too.
Ingredients Needed
- Potatoes – use your favorite variety
- Milk – you can use any milk, but I would avoid those that are sweetened
- Onion soup mix
- Cream of celery
How to Make Easy Potato Soup with Only 4 Ingredients
Boil the potatoes for about 20 minutes or until they are tender.
Remove the potatoes and drain the water but leave ½ cup in there.
Add 2 ½ cups of milk, the onion soup mix, and cream of celery to the pot.
Mash the potatoes using a masher until they reach your desired consistency.
Simmer for a little longer if you want it to thicker up.
Potato Soup Topping Ideas
- Cheese (nutritional yeast for vegans)
- Sour cream
- Greek yogurt
- Bacon (if you don’t want to fry bacon, use the real bacon bits from the salad section)
- Onions
- Chives
- Shallots
- Crackers
- Broccoli
Tips for Making and Storing
- For a creamier soup, add 3 cups of the soup mixer to the blender (or use an immersion blender) and pulse until creamy. Add the mixture back to the pot and stir.
- To make a thinner soup, add more milk.
- If you like it chunky, blend it a little less.
- Store leftovers in the fridge for up to 5 days.
- To freeze, let it cool and transfer to a freezer bag or use souper cubes.
- To make ahead of time you could cook the potatoes then refrigerate them until you are ready to make the soup.
- Season with salt and pepper to taste just before serving.
Should You Peel Potatoes For Potato Soup?
If you choose to go with Russet baking potatoes, I would definitely peel those first. For other varieties you don’t have to peel them if you don’t want to but I usually do. The peels can change the texture and be chewy.
What To Serve with Creamy Potato Soup
We like this meal by itself, however you could totally make it as an appetizer. Here are some other recipes that pair well with soup.
- Brussel Sprout Salad with Honeycrisp Apple Dressing
- 27 Easy Sheet Pan Salmon Dinner Ideas
- Easy Harvest Salad with a Creamy, Vegan Walnut Vinaigrette
- Whole30 Meatloaf
- Pear, Pomegranate and Pumpkin Seed Salad
- Blackened Shrimp
More Healthy and Delicious Soups and Chilis:
- Vegan Taco Soup
- Creamy Chicken Enchilada Soup
- Creamy Gluten Free Tomato Soup
- Instant Pot Chicken Wild Rice Soup
- Instant Pot Broccoli Cheddar Soup {Gluten Free}
- Paleo Butternut Squash Soup
- Whole30 White Chicken Chili
4 Ingredient Potato Soup
Ingredients
- 2.5 lbs Potatoes
- 2.5-3 cups milk
- 1 packet Onion soup mix
- 1 can cream of celery
Optional Toppings:
- Bacon
- Green Onion
- Cheddar cheese
- Sour cream
- Full fat plain greek yogurt
Instructions
- Fill a large pot with water and boil your potatoes for 20 minutes, or until soft. You want them to crack/break apart when poked with a fork.
- Remove potatoes from the heat and drain all but ~½ cup of water in the pot.
- Next, add 2.5 cups milk, onion soup mix, and cream of celery to the pot.
- Mash the potatoes with a potato masher until desired consistency is reached.
- Optional step: pour 3 cups of soup mixture into a high speed blender or food processor and blend until creamy. Add creamed soup back into your pot and stir with a wooden spoon or spatula. This makes for an extra creamy texture!
- Once mashed and blended, continue to cook on low heat for 5 minutes. Add more milk if you want it thinner.
- Divide into bowls and top each bowl with a little cheese, green onions, and additional salt and pepper to taste
