4 Ingredient Potato Soup Recipe


4 Ingredient Potato Soup Recipe

How To Make 4 Ingredient Potato Soup

You can customize this 4 ingredient potato soup as much as you'd like, but this simple recipe is already great as it is. Plus, it cooks in 30 minutes!

Prep: 10 mins
Cook: 30 mins
Total: 40 mins


  • 6 tbsp butter, (divided, 1 tablespoon and 5 tablespoon portion)
  • 1 onion, small, (white or yellow onion, finely diced)
  • 3 lb russet potatoes, (peeled, rinsed, and diced into 1-inch cubes)
  • water, (enough to cover the diced potatoes with 1 inch over)
  • 2 cup milk
  • salt, (to taste)
  • pepper, (to taste)
  • 1 cup cheddar cheese, (optional - grated)
  • 2 bacon , strips, (optional - crisped then crumbled or chopped)
  • 2 green onions, (optional - green parts only, chopped)


  1. In a large stockpot melt the first 1 tablespoon portion of butter and saute the diced onion until tender and translucent. Transfer to a bowl.

  2. Add the diced potatoes and enough water to cover the potatoes with about an inch of excess water. Bring to a boil, then reduce heat to a simmer and cook for about 15 minutes or until the potatoes are fork-tender.
  3. Drain off most of the water once the potatoes are tender, leaving about ½-inch of water in the pot with the potatoes.

  4. Return the sauteed onion, then add the remaining 5 tablespoons of butter, salt and pepper, and milk. Gently mash the cooked potatoes.

  5. Continue cooking on low heat for 5 minutes before serving, top with cheese, bacon, and green onion if desired.


  • Sugar: 6g
  • :
  • Calcium: 268mg
  • Calories: 415kcal
  • Carbohydrates: 47g
  • Cholesterol: 28mg
  • Fat: 20g
  • Fiber: 3g
  • Iron: 2mg
  • Monounsaturated Fat: 8g
  • Polyunsaturated Fat: 3g
  • Potassium: 1115mg
  • Protein: 13g
  • Saturated Fat: 8g
  • Sodium: 307mg
  • Vitamin A: 864IU
  • Vitamin C: 15mg
Nutrition Disclaimer
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!


    Leave a comment

    Replying to