4 Ingredient Potato Soup Recipe

I absolutely love this potato soup recipe because it brings all the cozy, comforting vibes with its creamy texture and rich flavor, making it perfect for a chilly evening at home. Plus, it’s super simple to whip up and makes me feel like a gourmet chef in my own kitchen!

The love I have for the simplicity and comforting nature of this 4-Ingredient Potato Soup is quite profound. It consists of such wholesome components as hearty potatoes, a rich chicken broth, and a creamy half-and-half.

It adds a lovely depth of flavor with its onions. It is a rather perfect cozy meal that is both sufficiently nutritious and downright delicious.

Ingredients

• Potatoes: Rich in carbohydrates and dietary fiber, providing a creamy texture.
• Chicken Broth: Adds savory depth and umami flavor, while being low in calories.
• Onions: Packed with antioxidants, enhance flavor with a subtle sweetness.
• Half-and-Half or Heavy Cream: Offers richness and creaminess, balancing the soup’s texture.

Ingredient Quantities

• 4 cups peeled and chopped potatoes
• 4 cups chicken broth
• 1 cup chopped onion
• 1 cup half-and-half or heavy cream

Instructions

1. In a big pot, combine the potatoes (peeled and chopped), chicken broth, and onion (chopped).

2. Heat the mixture until it reaches a rolling boil, then reduce the heat to medium to maintain a steady boil.

3. Once it reaches a boil, lower the heat to the lowest setting and cover the pot.

4. Cook slowly for 15-20 minutes, or until the potatoes give way to a fork and are tender.

5. Take the pot away from the heat and let it cool a bit.

6. Using an immersion blender, puree the soup until it is smooth and creamy. If you prefer, you can use a countertop blender to puree the soup, blending it in batches. Just be sure to exercise caution with the hot liquid.

7. If using a countertop blender, return the pureed soup to the pot.

8. Pour in the half-and-half or heavy cream and stir until fully incorporated.

9. Warm the soup gently over low heat, stirring it now and then, and it will be warm enough to serve. Be sure not to let it come to a boil, since that would almost guarantee the soup would now be a) first-degree burnt, and b) curdled.

10. Serve hot, garnished as desired with toppings such as minced chives, shredded cheese, or crumbled bacon. Enjoy!

Equipment Needed

1. Big pot with a lid
2. Peeler
3. Knife
4. Cutting board
5. Immersion blender or countertop blender
6. Wooden spoon or spatula

FAQ

• Can I use vegetable broth instead of chicken broth? – Of course, you can use vegetable broth for a vegetarian version of the soup.
• What is the best type of potato to use?– Russet or Yukon Gold potatoes work best for this soup because they have a creamy texture when cooked.
• Can I make this soup ahead of time?– Absolutely, the flavors blend well over time. Just reheat gently before serving.
• Is the half-and-half necessary, or can I use milk?For a creamier texture, half-and-half is preferred; however, whole milk can be used as a lighter alternative.
• How can I make the soup thicker?A few of the potatoes can be smashed in the pot with a potato masher, or part of the potatoes can be blended for a thicker consistency.
• Can I add extra ingredients to this soup?– Yes, you may add cooked bacon, cheese, or herbs such as parsley and thyme for more flavor.
• How long does the soup last in the fridge?An airtight container in the refrigerator will keep it for 3-4 days.

Substitutions and Variations

Diced potatoes: For a sweeter flavor, use diced sweet potatoes. For a lower-carbohydrate option, try cauliflower.
Broth from chicken: For a vegetarian version, utilize broth from vegetables.
Diced onion: Replace with leek or shallot for a milder flavor.
Coconut milk makes a rich substitute for half-and-half or heavy cream in recipes. You can also use whole milk if you want to lighten it up.

Pro Tips

1. Enhance Flavors with Aromatics Before adding the potatoes and chicken broth to the pot, sauté the chopped onion in a bit of butter or olive oil until translucent. This will enhance the flavor of the soup by deepening the onion’s flavor.

2. Add an Herbaceous Touch Consider adding fresh or dried herbs such as thyme or rosemary when you first boil the soup. They can impart a delightful aromatic flavor to the soup, enhancing its taste.

3. Ensure Perfect Texture If you prefer a thicker soup, consider adding a tablespoon of flour to the onions while they’re sautéing. This will create a slight roux that will help thicken the soup without compromising the flavor.

4. Boost Umami Adding a splash of soy sauce or Worcestershire sauce just before pureeing the soup can provide an umami boost, complementing the creaminess of the potatoes and the richness of the chicken broth.

5. Optimize Creaminess If you want a richer texture, use heavy cream instead of half-and-half. For a healthier option, you can substitute the cream with a cup of Greek yogurt or sour cream, adding it after the soup has cooled slightly to avoid curdling.