4 Ingredient Potato Soup

This 4-ingredient potato soup recipe is delicately seasoned, creamy, and so easy to make! Made with basic ingredients, it’s ready in under 20 minutes. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 329kcal

Author Arman Liew

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.

Video

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