4 Ingredient Potato Soup
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My 4-ingredient potato soup is creamy, comforting, and ready in about 20 minutes flat. Made with simple pantry staples, it’s proof that a few good ingredients can create something truly satisfying.
When the weather cools and soup cravings strike, this four-ingredient potato soup is the recipe I reach for again and again. I drew inspiration from my mom’s Italian-style “poor man’s soup”– essentially potatoes and seasonings- but jazzed it up to be cozy and filling without pulling out half my pantry.
The short ingredient list is deceptive: the tender potatoes break down into a naturally creamy base, the half-and-half adds richness, and the green onions give it that little lift that keeps every bowl from feeling heavy. I remember when I first made this for my partner, and he thought it was loaded potato soup- he swore it had been simmering all day- spoiler: it hadn’t.
Table of Contents
Key Ingredients
Here’s what you’ll need, plus some notes from kitchen tests. The complete list with measurements is in the recipe card.
- Potatoes. I prefer russet potatoes for this soup because they’re high in starch, which makes for a creamier soup. I’ve also had similar success with Yukon Gold and yellow potatoes. I tested this with red and new potatoes and wouldn’t recommend either. They were too waxy and held their shape well, making them difficult to break down.
- Half-and-half. You can also use whole milk.
- Green onion. I prefer to use the white parts for the soup base and the green parts as the garnish.
- Crispy bacon. Works two-fold- for flavor and also to add grease.
- Optional mix-ins. I used salt, pepper, cheese, and sour cream.
How to make 4 ingredient potato soup
Step 1- Cook the bacon. Cook the bacon in a large pot on the stovetop over medium heat until crispy. Transfer it to a paper towel-lined plate.
Step 2- Cook potatoes. Add the white parts of the green onion to the pot and sauté until fragrant. Add the potatoes and water and cook for 5 minutes, stirring occasionally.
Step 3- Build the soup. Add the half-and-half, salt, and pepper. Stir and bring to a gentle boil. Cook until the potatoes are fork-tender.
Step 4- Blend the potatoes until just smooth and creamy. Transfer to bowls and sprinkle with toppings.
Arman’s recipe tips
- Potato size matters. Through testing, I found that chopping the potatoes into small, equal cubes allowed them to cook at the same time and break down consistently.
- Don’t over-blend. When blending, I recommend stopping once the potatoes are broken down, not a second longer. Overblending releases extra starch, which can make the soup gummy.
- Season at the end. A trick I picked up in culinary school when working with soups: salt concentrates as it simmers. Taste just before serving!
- Sit before serving. No, this soup is not a steak or piece of meat, but it does benefit from a quick rest before serving. The starch actually settles and gives it a silkier texture.
Potato soup variations
- Add protein. For a more balanced soup, stir in chopped chicken breast, sliced steak, or ground turkey. If I’m serving this soup as a hearty meal, I like to stir in some cooked chicken breast, sliced steak, or ground turkey. Anything lean is great because it soaks up the soup’s flavors.
- Add onions and celery for the base. I do this when I have extra time, but a little chopped celery and yellow onions, sauteed with the bacon, will add another layer of flavor.
- Use different seasonings. Garlic powder, onion powder, paprika, or dried herbs like thyme and rosemary will add aroma and flavor.
Frequently asked questions
The main reason potato soups turn gummy instead of silky is over-blending. You want to stop blending once the potatoes are no longer firm. If you’re worried about over-blending, you can actually mash them by hand instead.
Yes, you can, but here’s what I learned when I used them: if they are plain mashed potatoes with minimal butter/cream/salt, then they can be seamlessly added to the soup. If they are the more decadent kind, I don’t recommend them, as they make the soup heavy, overly salty, and quite unbalanced.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
4 Ingredient Potato Soup
Video
Ingredients
- 6 slices bacon
- 2 pounds russet potatoes diced into 1-inch cubes
- 3 cups half and half or whole milk
- 6 green onions whites and greens separated
Instructions
- Start by cooking the bacon in a soup pot until golden and crispy. Once cooked, place it on a paper towel to soak up excess oil.
- Add the white part of the green onions to the pot and sauté in the bacon grease until fragrant. Add the potatoes and cook for 5 minutes, stirring occasionally. Add the half-and-half, salt, and pepper, and bring it to a simmer. Continue cooking until the potatoes have softened.
- Remove the soup pan from the heat and, using an immersion blender, blend the potatoes until "just" smooth and creamy- do not overblend. Taste, season if needed, then transfer to bowls and let sit for 5 minutes before serving.
Notes
- Toppings: I like blue cheese crumbles, shredded sharp cheddar, or some sour cream.
- TO STORE: Leftover soup should be cooled and stored in an airtight container in the refrigerator for up to five days.
- TO FREEZE: Store leftovers in a freezer-safe container and freeze for up to six months. Let leftovers thaw overnight in the fridge.
- TO REHEAT: Microwave soup in 20-second intervals or reheat in a saucepan over medium heat, stirring often.
Nutrition
More easy vegetable soups
- Dill pickle soup
- Buttercup squash soup
- Cream of asparagus soup
- Cream of celery soup
- Roasted cauliflower soup
Originally published September 2022, updated and republished November 2025
Absolutely delicious and yummy recipe, made this 3 times, so quick n easy
4 ingredients. Fast. Healthy. Filling. Thank you!
Soup from potatoes must be amazing. Really healthyy.
This looks so amazing!! I love potato soup. I saw what we’re supposed to do with the white part of the onions, but did not see specific directions for the green part – and it says to top with shredded cheese though I didn’t see that in the ingredients (maybe just an optional mix-in?). Sorry if I’m missing something obvious!
Sorry Misha- the green parts to go as a topping when served. 🙂
SImple, old fashioned goodness!!! This is how I make my potato soup other than I use diced sweet onion and I mash part of the potatoes and leave the rest chunky (I only cut mine in 1.2-3/4″ chunks). Yummy!!!!
So creamy soup. I can try to make it but not now since it is too hot in my country. During winter yes.
This was excellent! I highly recommend making this soup.