4 Ingredient Potato Soup is easy, creamy, and simple. It has potatoes, onion, bacon, and vegetable broth for extra flavor.
This is perfect if you are looking for an easy soup that only takes 30 minutes to make! You can load this 4 ingredient dinner recipe with cheese and sour cream for an even more delicious soup! It’s very customizable and is the perfect comfort food!
I made this with bacon, but you can omit the bacon and use butter instead. In the “Do you have questions?” section, you can read more about that.
I also made this potato soup dairy-free. Milk and heavy cream aren't necessary to make this soup rich and creamy. The onion, bacon, and vegetable broth give it tons of flavor.
If you need more cozy Fall & Winter soup suggestions, check out my Crockpot Chicken Taco Soup, Crockpot Chicken Tortilla Soup, Creamy Poblano Corn Chowder, or Panera Autumn Squash Soup.
Ingredients
- 3 pounds of russet potatoes ( about 6 medium potatoes) – Yukon Gold would also work well
- 1 large yellow onion
- 4 strips of bacon
- 3 cups vegetable broth
- Optional:
- Cheddar Cheese
- Sour cream
- Green onions
- Salt and Pepper
How to make 4 Ingredient Potato Soup
- Cut the potatoes into 1-inch cubes and boil them in water for 15-20 minutes, or until they are very tender.
- While the potatoes are cooking, cook bacon in a large skillet over medium heat. Remove bacon, keep 1-2 tablespoons of the bacon grease in the pan, and drain any extra. Add in onions and cook until they brown slightly, about 5-7 minutes. Stir them occasionally, so they don’t burn. Set the onion and bacon aside till the potatoes are done cooking.
- Drain water from the potatoes and add them back into the pot. Add 3 cups of vegetable broth, the onions, and any leftover bacon grease. If you have an immersion blender, blend until smooth. If you don’t have a blender, you can use a potato masher, but the soup will not be as smooth. If the soup is too thick, add in more broth or water.
- Salt and pepper to taste. Top with bacon and any additional optional toppings you have.
Do you have questions?
Yes, instead of using the bacon fat to cook the onions, use two tablespoons of butter. The soup will taste more butter and less smokey.
Grilled Cheese, Ham and Cheese, and BLT sandwiches would pair well with this soup.
I hope you love this 4 ingredient potato soup recipe! If you make it leave a comment! You can also share a photo on Instagram and tag #meganvskitchen. Enjoy!
4 Ingredient Potato Soup
Ingredients
- 2 pounds of russet potatoes about 6 medium potatoes, peeled and cut into 1-inch cubes
- ½ large yellow onion diced, about 1 cup
- 4 strips of bacon
- 3 cups of vegetable broth
- Optional: salt & pepper cheese, and sour cream
Instructions
- Bring water to a boil in a large pot. Gently add in your potatoes. Cook for 15-20 minutes, or until they are very tender.
- While the potatoes are cooking, add bacon to a large skillet over medium heat. Remove it from the pan once it's become extra crispy. Keep 1-2 tablespoons of the bacon grease in the pan. Drain any extra.
- Add in onions and cook until they brown slightly, about 5-7 minutes. Stir them occasionally, so they don’t burn. Set them aside till the potatoes are done cooking.
- Drain water from the potatoes. Add 3 cups of vegetable broth, the onions, and any leftover bacon grease. Using an immersion blender, blend until smooth. If you don’t have a blender, you can use a potato masher, but the soup will not be as smooth.
- Salt and pepper to taste. Top with additional optional toppings and chopped bacon.
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
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