4 ingredient potato soup is perfect for a new cook or someone who likes to keep things simple. With few ingredients you’ll make great soup.

I love helping people out by making simple few ingredient recipes. Like with my pork chops and taco soup this 4 ingredient potato soup delivers in ease and flavor.

The entire recipe will take about 30-40 minutes from start to finish and you’ll need a pot made for cooking soups like a dutch oven.

Below I’ll mention some things you can add for more flavor but for now let me show you how easy this 4 ingredient potato soup really is.

How To Make 4 Ingredient Potato Soup

The 4 ingredients you’ll need

Russet potatoes
Yellow onion
Chicken broth
Heavy cream
Salt & black pepper for seasoning & flour for thickening

Read these tips to avoid mistakes

Keep an eye on the heat when letting the soup simmer. You’ll need to stir often but also not have it so hot the flour starts to burn at the bottom due to too much heat.
You do not need to blend this 4 ingredient potato soup recipe unless you don’t want any chunks of potato. The potatoes will break down and mix in as you stir and the soup thickens. There will be potato in every bite naturally.

Making the 4 ingredient potato soup

First, peel and dice your potatoes. Be sure to wash the potatoes on the outside before slicing them. Dice the onion and as well. Before cooking make sure everything is handy.
In a pot or dutch oven on medium high heat add in a little oil, about 2 tablespoons. Now, add in the diced onion and season lightly with salt and black pepper.
Then, once onions and have softened and become translucent add in the diced potatoes with the flour as well. Season the potatoes lightly with salt and black pepper. Cook everything together, stirring about 1 minute then pour in the chicken stock. Do not submerge the potatoes, fill just below the tops of the potatoes.
Bring to a boil then lower to a simmer. Cover the pot and cook for 20 minutes stirring about every 5 minutes.
Next, after the 20 minutes remove the pot from heat. The 4 ingredient potato soup should be thick now. Lastly, add in the heavy cream and taste for salt.

Storing and reheating the potato soup

Sadly, I would recommend you not freeze these soup due to the heavy cream and the potatoes. The texture will be very different and grainy once thawed. But, you can store it in the refrigerator for up to 4 days without an issue.

For reheating, you can reheat inside a pot. But, reheat on a very gentle heat and you will want to add about 1 cup of water or broth to help it out.

Frequently Asked Questions (FAQs)

Do I need to add flour to the soup, can I skip it?

I recommend flour for this 4 ingredient potato soup. Yes, the potato has starch and it does thicken the soup. But, with potato soup you want a creamy texture not a loose texture as in something like zuppa Toscana. I have tested the soup without flour and I was not happy with the results.

What potatoes to use for potato soup?

In this recipe I use russet potatoes. You can swap them out for Yukon gold or red potatoes since we are using flour in the recipe. But, due to the cook, I wanted a more starchy potato and it works best. The other potatoes don’t hold up their texture with a long cook.

What to eat with potato soup?

Make it meaty with steak, hamburger or chicken
Crockpot Sirloin Roast
Crockpot Turkey Wings

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