I keep this 4‑ingredient potato soup simple and satisfying. I use basic pantry staples, so prep is quick and cleanup is easy.
At about 1 cup per serving, it delivers around 226 calories, with 9.7 g protein, 12 g fat, and 21 g carbs—enough energy without overdoing it. I value the potassium from potatoes and some calcium and vitamin D from the milk.
This soup works great for busy weeknight meals. I can pair it with a salad or bread and have a full dinner on the table in under 40 minutes. I like that it’s flexible. I can add more broth if I want it thinner or stir in cream for a heavier meal. If I have leftovers, they reheat well for lunch the next day.
It’s also one of the few soups everyone in my house agrees on. Simple enough for kids. Filling enough for adults. I keep this one in regular rotation.
Other Recipes You Will Like To Try:
Authentic Pakistani Chicken Corn Soup (Chinese Style)
Cucumber Everything Bagel Salad With Chicken [Cream Cheese]
Vibrant Broccoli and Beetroot Salad
What You Will Love About This Recipe:
1. Quick Cook Time
The soup is ready in under 30 minutes from start to finish. This makes it a perfect option for busy weeknight dinners.
2. Minimal Tools Needed
You only need one pot and a spoon to make this soup. No fancy kitchen tools are necessary unless you want a smoother texture.
3. Family-Friendly
Both kids and adults enjoy this soup because it has mild, familiar flavors. It’s a fuss-free meal that everyone can agree on.
4. Easy to Scale Up
You can double the recipe without changing the cooking process. This makes it ideal for meal prep or serving a larger group.
5. Budget-Friendly
The ingredients are affordable pantry staples and fresh produce. This soup is filling and won’t break the bank.
How To Make 4 Ingredient Creamy Potato Soup With Heavy Cream
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Homemade Potato Soup Ingredients
1) Butter (1 tablespoon)
I use butter to start the recipe because it adds richness and gives the onions a smooth base to cook in. Butter contains fat that helps with satiety and gives the soup a comforting mouthfeel.2) Yellow Onion (1 medium, diced)
The onion brings depth to the soup and creates a solid flavor foundation without needing extra seasonings. Onions are low in calories and provide antioxidants and small amounts of vitamin C.3. Russet Potatoes (4 large, peeled and diced)
These potatoes break down easily while cooking, which helps thicken the soup naturally without flour or cream. Potatoes are high in potassium, provide complex carbohydrates, and add fibre when the skin is included.4. Salt (1 teaspoon)
Salt balances the starch in the potatoes and brings out the overall flavor of the soup. In small amounts, salt supports electrolyte balance, but it’s best used in moderation.5. Black Pepper (½ teaspoon)
Pepper gives just enough warmth to cut through the creamy texture without overpowering the dish. It contains piperine, a compound that may aid digestion and enhance nutrient absorption.6. Vegetable Broth (4 cups)
The broth acts as the main cooking liquid and keeps the soup light while still flavorful. It adds hydration and a small amount of vitamins depending on the brand or if homemade.7. Milk or Heavy Cream (½ cup, optional)
I add this at the end when I want a creamier finish. It makes the soup smoother and more filling. Milk provides calcium and protein, while cream adds more fat and calories for a richer result.
Directions
- Heat butter (in place of olive oil) in a large pot over medium‑high heat, then cook the chopped onion for about 5 minutes until soft.
- Stir in the diced potatoes, season with salt and pepper, then pour in enough vegetable broth to just cover the potatoes.
- Bring the pot to a boil, reduce heat to medium, cover, and simmer for 20 minutes until potatoes are fork‑tender.
- Remove from heat, stir in the milk or heavy cream, and let it warm through for a few minutes.
- Use an immersion blender to blend the soup until it reaches your desired consistency.
- Taste and adjust salt or pepper if needed, then serve warm.
Substitutes You Can Swap With
1. Swap Butter → Olive Oil (1 tbsp)
Use extra virgin olive oil for heart-healthy fats and antioxidants. It’s lower in saturated fat than butter.
2. Swap Russet Potatoes → Yukon Gold or Cauliflower (partially)
Yukon Golds have a creamier texture with slightly fewer carbs. For lower carbs, swap half the potatoes with cauliflower.
3. Swap Milk/Heavy Cream → Unsweetened Almond Milk or Greek Yogurt
Almond milk cuts calories and fat; Greek yogurt boosts protein and adds creaminess with less fat.
4. Swap Vegetable Broth → Low-Sodium Broth
Using a low-sodium version reduces salt intake without losing the base flavor.
5. Add Spinach or Kale (1 cup)
Toss in greens at the end for fiber, vitamin K, and a nutrient boost without changing the soup’s base flavor much.
Pro Tips For The Perfect Potato Soup
1. Cut potatoes evenly
Keep all potato pieces the same size so they cook at the same time. Uneven chunks lead to some pieces overcooking while others stay firm.
2. Don’t overboil
Bring to a boil, then lower the heat. Overboiling can break down the starch too quickly, making the soup gummy instead of smooth.
3. Use an immersion blender
It blends directly in the pot with less mess and better control. You can blend fully for a smooth texture or pulse lightly to keep it chunky.
4. Season at the end
Wait until after blending to adjust salt and pepper. Flavors shift during cooking, and blended soup can dull seasoning.
5. Let it rest before serving
Give the soup 5–10 minutes to sit after cooking. This helps it thicken naturally and makes the flavor a little deeper without any extra steps.
Frequently Asked Questions (FAQs)
1. Can I use red or gold potatoes instead of russet?
Yes, but the soup may be less thick. Russets break down more and give a creamier texture naturally.
2. How do I fix soup that’s too thick?
Just add a bit of broth or water and stir. Do it slowly so the texture stays balanced.
3. Can I freeze this potato soup?
Yes, but skip the milk or cream before freezing. Add it fresh when reheating for better texture.
4. What if I don’t have an immersion blender?
Let the soup cool slightly, then blend in small batches in a regular blender. Be careful with steam and pressure.
5. Is there a way to add protein to this soup?
Stir in plain Greek yogurt, white beans, or cooked chicken. They blend in easily and keep the flavor simple.
6. How long will leftovers last in the fridge?
Stored in an airtight container, the soup lasts up to 3 days. Reheat slowly to avoid curdling if cream is used.
7. Can I make this dairy-free?
Yes. Use olive oil instead of butter and skip the milk or replace it with unsweetened almond or oat milk.
Everyone who tried this soup said it tasted like comfort in a bowl—simple, warm, and surprisingly filling. It’s become a regular request at family dinners. If you haven’t made it yet, give this viral recipe a try. You’ll be surprised how much flavor you can get from just a few ingredients—let me know how it turned out for you!
Easy 4 Ingredient Creamy Potato Soup
Course: Appetizers, Dinner, Recipes6
servings40
minutes40
minutes355
kcalThis soup works great for busy weeknight meals. I can pair it with a salad or bread and have a full dinner on the table in under 40 minutes.
Ingredients
1 tablespoon butter
1 medium yellow onion, diced
4 large russet potatoes, peeled and diced
1 teaspoon salt
½ teaspoon black pepper
4 cups vegetable broth
½ cup milk or heavy cream
Directions
- Melt the butter in a large pot over medium heat.
- Add the diced onion and cook for about 5 minutes, until soft.
- Add the diced potatoes, salt, pepper, and pour in the broth to cover the potatoes.
- Bring to a boil, then reduce heat to medium and cover. Let simmer for 20 minutes or until potatoes are fork-tender.
- Stir in the milk or cream if using, and let it warm through for 2–3 minutes.
- Use an immersion blender to blend the soup until smooth or leave some chunks if preferred.
- Taste and adjust seasoning as needed. Serve warm.
