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Potato Soup in a bowl with optional bacon, cheddar cheese, and green onion toppings.
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4.96 from 66 votes

Amazing Potato Soup Recipe (Easy + 4 Ingredients!)

This super easy Potato Soup Recipe transforms 4 ingredients into a creamy, comforting bowl of goodness on the stovetop or in the slow cooker. It's naturally gluten-free and has dairy-free options as well. Add bacon, cheese, and green onions to make it taste like a loaded baked potato or serve as is for a classic soup everyone will love.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Soup
Cuisine: American
Servings: 6
Calories: 312kcal

Equipment

Ingredients

  • 3 lb russet potatoes peeled, chopped, and rinsed (8-9 cups cup into 1-inch pieces)
  • 1 onion chopped
  • 5-6 cups water
  • 6 tablespoon butter
  • 1 cup milk may need an additional cup to reach desired consistency
  • salt & pepper to taste

Optional Toppings

  • bacon cooked and crumbled
  • cheddar cheese shredded
  • green onions thinly sliced

Instructions

Slow Cooker

  • Chop potatoes and onions. Add to slow cooker with water. Cook on high for 3-4 hours or low for 6-8 hours. (May take several more hours if doubling the recipe)
    3 lb russet potatoes, 1 onion, 5-6 cups water
  • Once potatoes are falling apart, remove 1 cup of water. Add butter and milk, then carefully place immersion blender in the slow cooker and blend until smooth. Alternatively, you can place contents in a blender until smooth. Add additional milk if necessary until desired consistency is reached.
    6 tablespoon butter, 1 cup milk
  • Season with salt and pepper to taste. Serve as is or with toppings.
    salt & pepper, bacon, cheddar cheese, green onions

Stovetop

  • Chop potatoes and onions. Add to large pot or dutch oven along with water. Cook on medium-high heat until the potatoes are falling apart.
    3 lb russet potatoes, 1 onion, 5-6 cups water
  • Once potatoes are falling apart, remove 1 cup of water. Add butter and 1 cup of milk, then carefully place immersion blender in the slow cooker and blend until smooth. Alternatively, you can place contents in a blender until smooth. Add additional milk if necessary.
    6 tablespoon butter, 1 cup milk
  • Season with salt and pepper to taste. Serve as is or with toppings.
    salt & pepper
  • We love comments! Please come back and leave us one after you’ve tried this recipe.

Video

Notes

Tips & Tricks
  • Test one of the larger potato pieces before blending. When you touch it with a fork it should break apart effortlessly. It should be super soft!
  • Don’t turn on the immersion blender until you have put at least 1 cup of milk or the potatoes will become gummy.
  • For a chunkier version, only blend half of the soup or blend until desired texture is reached.
Reheating:
The best way to heat potato soup in on the stovetop thinning with a little more milk. However, the microwave works as well. Just be sure to stir the bowl often of the edges of the soup will over cook. Thin with milk to the consistency you prefer.
Making ahead:
Potato soup can be made several hours in advance, but will thicken as it sits. Use extra milk as needed to thin to correct consistency. 

Nutrition

Calories: 312kcal | Carbohydrates: 45g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 139mg | Potassium: 1026mg | Fiber: 3g | Sugar: 4g | Vitamin A: 416IU | Vitamin C: 14mg | Calcium: 89mg | Iron: 2mg