What do you add to potato soup to make it thicker?

For this recipe, we're using russet potatoes high in starch, which allows the potato soup to thicken without additional ingredients like cornstarch or flour. However, if your soup is too thin, you can thicken it with mashed potato flakes or a cornstarch slurry, which you can easily make by mixing cornstarch and cold water.

What do you add to potato soup to make it thinner?

If your 4 ingredient potato soup is too thin, gradually stir in the potato water, one tablespoon at a time, until you achieve your preferred consistency.

Is it better to thicken potato soup with flour or cornstarch?

Both work, but cornstarch keeps the soup gluten-free and doesn't add any extra flavour. Flour thickens just as well but may need to cook longer to avoid a raw taste.

How do you cut potatoes for 4 ingredient potato soup?

Peel and dice them into roughly 1-inch cubes. Smaller cubes will cook faster, but uniform size is key.

Can you freeze potato soup?

Yes, but potato soup can get grainy when unfrozen. If you do freeze it, consider blending it first and adding a little bit of fresh milk during reheating.

How to reheat potato soup?

Reheat gently on the stovetop or microwave, stirring frequently. If necessary, add a splash of milk or broth to loosen it up.

Easy 4 Ingredient Potato Soup - Cook it Real Good

It is always fun to prepare a bowl of potato soup simply out of a few basic ingredients such as potatoes and onion to make it more creamy and tasty. Whether you're in a rush or just not in the mood for an elaborate meal, this 4-ingredient potato soup is here to save the day.

Four ingredients?! How good can that be? Well, let me tell you, this soup packs a punch of flavour. The simplicity is what makes it so brilliant. It's perfect for those times when you crave something warm and hearty but can't be bothered to cook a gourmet feast. Plus, it's easy on the wallet, which means more cash for…well, more potatoes, I guess. It's all about money! *lol*.

Imagine it's a chilly evening, you've just come home after a long day, and the last thing you want to do is slave over a stove. I'm telling you, this potato soup saves the day, prepared in less than 30 minutes with minimal effort.

WHAT ARE THE BEST POTATOES TO USE FOR THIS RECIPE?

Let's talk about potatoes, when it comes to potato soup, not all potatoes are created equal. You want to pick a potato that's going to give you the creamy, delicious texture we're aiming for. Here are my top choices:

Russet potatoes: High in starch, russet potatoes break down beautifully, giving the soup a creamy, smooth texture.
Yukon gold potatoes: Waxy but still creamy, they offer a slightly buttery flavour that elevates the soup's richness.

Try to avoid fingerling or red potatoes, as they tend to hold their shape and won't give this recipe the melt-in-your-mouth consistency you're after.

WHAT IS THE BEST MILK FOR THIS RECIPE?

When it comes to milk, you've got options:

Whole milk: Adds a perfect level of richness without overpowering the potato flavour.
2% milk: A lighter option that still keeps the soup creamy.
Half-and-half or cream: For an indulgent, ultra-creamy soup.
Oat milk: A great dairy-free alternative that mimics the creaminess of whole milk without the dairy.

INGREDIENTS FOR SIMPLE POTATO SOUP

2lbs or 1kg russet potatoes, peeled and diced
135 grams salted butter
1 medium brown onion, chopped
2 cups whole milk
Salt and pepper, to taste
Shredded cheese & chopped scallions for garnish (optional)

HOW TO MAKE THIS 4 INGREDIENT POTATO SOUP

Start by melting 1½ tablespoons or 20 grams of salted butter in a large, heavy-based pot over medium heat.

Once the butter has melted, add the chopped onions and stir fry them over medium-high heat.

Once softened, remove the onions from the pot and set them aside for later.

Next, add the diced potatoes to the same pot and fill with enough water to cover them.

Cook the potatoes over medium-high heat until they're tender and can be easily pierced with a fork. Once cooked, remove the pot from the heat and drain most of the water, leaving about 1 cup of liquid in the pot to help with blending.

To achieve a smooth texture, soften the potatoes by either pressing the potatoes through a sieve or using an immersion blender until they reach your desired consistency.

Return the potatoes to the pot and add the stir-fried onions back in, along with 8½ tablespoons or 115 grams of salted butter and the whole milk.

Place the pot back on the stove and cook the mixture for an additional 6-7 minutes over medium heat, stirring frequently to prevent the soup from sticking to the bottom. Season with salt and pepper to taste.

Remove the pot from the heat and allow the soup to cool for 5 minutes before serving.

To finish, garnish the soup with your favorite toppings shredded cheddar cheese and sliced scallions are always a hit!

TOP TIPS FOR MAKING THIS POTATO SOUP

Str fry the onions first: Taking a moment to stir fry the onions before adding the potatoes enhances the flavour profile of the soup. Trust me, I've made it with raw onions, and the caramelized version makes a lot of difference.
Don't rush: Let the potatoes simmer until they're really soft. That's how you get the creamy consistency without heavy cream.
Stir Occasionally: This helps prevent the soup from sticking or burning at the bottom of the pot, especially when cooking over low heat for an extended period.

CREAMY POTATO SOUP VARIATIONS

If you want to jazz things up a bit, use these variations of the classic 4 ingredient potato soup recipe:

Add bacon: Crispy bacon bits can take your potato soup to a whole new level. You can either air fry bacon until it's nice and crispy or sprinkle store-bought bacon bits on top when you're in a hurry.
Infuse herbs: Fresh herbs like thyme, rosemary, or dill can add a burst of freshness to your soup. Try stirring in some chopped fresh herbs just before serving for a vibrant flavour. Alternatively, you can infuse the vegetable or chicken broth with dried herbs during cooking for a more subtle taste.
Add some spinach or kale: Toss in some fresh spinach or kale for a nutritious boost. The greens will wilt quickly and add a lovely pop of colour to your soup. Plus, you'll get extra vitamins without compromising the creamy texture.
Throw in more vegetables: Carrots, mushrooms, or corn can add even more flavour and texture. Stir fry them along with the onions for a delicious meal. They'll not only offer more vitamins but also add a pop of colour to your potato soup.

VEGAN SUBSTITUTIONS FOR THIS EASY POTATO SOUP RECIPE

Here are some simple swaps to make this potato soup vegan-friendly:

Oat or soy milk: Substitute whole milk with oat or soy milk for a creamy texture that mimics dairy without the calories.
Vegan butter: Replace the salted butter with vegan butter or margarine to keep the richness while staying dairy-free.
Nutritional yeast: For a cheesy flavour without dairy, sprinkle in some nutritional yeast while cooking. It adds a savoury taste and boosts its nutritional value.
Coconut milk: For an extra creamy and slightly sweet flavour, consider using canned coconut milk instead of traditional dairy.

HOW TO SERVE 4 INGREDIENT POTATO SOUP

This soup is perfectly satisfying on its own. But if you're looking for sides, you can try these:

Garlic Bread: Warm & crusty air fryer garlic bread pairs well for dipping into the creamy soup.
Sizzler Cheese Toast: A classic sizzler cheese toast makes a perfect match for potato soup, adding a crispy and cheesy element.
Bacon or Sausage: You can serve crumbled bacon, air fryer sausages, or even ham on the side or sprinkle directly on the soup.

THE BEST POTATO SOUP TOPPING IDEAS

I always love to try different toppings on my creamy 4 ingredient potato soup. Some of my favourites include:

Shredded cheddar cheese: A classic addition that melts beautifully, adding richness and a savoury flavour to each spoonful.
Crispy bacon bits: For those who enjoy a smoky crunch, bacon bits are a delightful contrast.
Chopped chives: Fresh chives add a burst of colour and a mild onion flavour, enhancing the overall presentation and taste.
A dollop of sour cream: Sour cream or Greek yogurt adds a tangy creaminess that balances the soup's richness.
Croutons for crunch: Crispy croutons offer a satisfying crunch and are perfect for dipping.
Fresh herbs: Topping your soup with a sprinkle of fresh herbs, like parsley or dill, brightens the dish and adds an aromatic touch.

HOW TO STORE LEFTOVERS FROM YOUR 4 INGREDIENT POTATO SOUP

If you've made more soup than you can finish in one sitting, don't worry! Here's how to store and reheat it to enjoy later:

Leftovers: Keep any leftover soup in an airtight container in the fridge for up to 3 days.
Freezing: You can freeze the soup, though it might turn slightly grainy. To avoid this, blend the soup before freezing and add a little bit of fresh milk when reheating.
Reheating: Gently reheat the soup on the stovetop or in the microwave, stirring occasionally. If the soup has thickened too much, add a splash of milk or broth to loosen it up.

FAQ

OTHER EASY SOUP RECIPES YOU'LL LOVE

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RECIPE

Easy 4 Ingredient Potato Soup

Prep Time

10 minutes

Cook Time

12 minutes

Total Time

27 minutes

Try this 4 ingredient potato soup recipe. It's a quick and easy meal, perfect for chilly evenings when you need something warm and delicious.

4 Stars (1 Reviews)

servings

4

Scale

Instructions

1

Start by melting 1½ tablespoons or 20 grams of salted butter in a large, heavy-based pot over medium heat.

2

Once the butter has melted, add the chopped onions and stir fry them over medium-high heat. Once softened, remove the onions from the pot and set them aside for later.

3

Next, add the diced potatoes to the same pot and fill with enough water to cover them.

4

Cook the potatoes for 5 minutes over medium-high heat until they're tender and can be easily pierced with a fork. Once cooked, remove the pot from the heat and drain most of the water, leaving about 1 cup of liquid in the pot to help with blending.

5

To achieve a smooth texture, soften the potatoes by using an immersion blender or potato smasher until they reach your desired consistency.

6

Return the potatoes to the pot and add the sautéed onions back in, along with 8½ tablespoons or 115 grams of salted butter and the whole milk.

7

Place the pot back on the stove and cook the mixture for an additional 7 minutes over medium heat, stirring frequently to prevent the soup from sticking to the bottom. Season with salt and pepper to taste.

8

After cooking, remove the pot from the heat and allow the soup to cool for 5 minutes before serving.