Easy Potato Soup (4 Ingredients)

Potato soup in a bowl with a spoon surrounded by small dishes containing toppings.

4.96 from 69 votes

Easy Potato Soup (4 Ingredients)

This 4 Ingredient Potato Soup recipe has been passed down through three generations from my Grandma's kitchen, earning its place as one of our most reliable and loved dinners (by kids, adults, and even picky eaters in our family)! It takes just 10 minutes of hands-on time, is incredibly budget-friendly, and works flawlessly in the slow cooker or on the stove.

Prep Time10

Cook Time4

Total Time4 10

Course: Soup

Cuisine: American

Servings:

Calories: 312kcal

Author: Danielle

Equipment

Slow Cooker

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 whole milk may need an additional cup to reach desired consistency
Kosher salt & pepper to taste

Optional Toppings

Bacon cooked and crumbled
Cheddar cheese shredded
Green onions or chives 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 tbsp butter, 1 cup whole milk
Season with salt and pepper to taste. Serve as is or with toppings.
Kosher salt & pepper, Bacon, Cheddar cheese, Green onions or chives

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 tbsp butter, 1 cup whole milk
Season with salt and pepper to taste. Serve as is or with toppings.
Kosher salt & pepper

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

Storage: Store leftovers in an airtight container in the fridge for up to 5 days.

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.

Freezing: We have tried this ourself and it works well, as long as it's smooth! It isn't our favorite for chunkier potato soup. Freeze it in a freezer-safe container (we love to use Souper Cubes for this). Allow it to thaw in the fridge overnight, then reheat gently. Stir often and add milk as needed until it has reached the desired consistency. For a full guide, read How to Freeze Potato Soup.

Nutrition