This 4-Ingredient Potato Soup is simple comfort food at its best. With just potatoes, onion, bacon, and vegetable broth, it turns a few basic ingredients into a creamy bowl of soup.
Recipe Overview
Time: 30 Minutes
Ingredients: Potatoes, onion, bacon, and vegetable broth.
Ease: Easy. Boil the potatoes, sauté the bacon and onion, then blend until creamy.
If you need more cozy Fall & Winter soup suggestions, check out my Crockpot Chicken Tortilla Soup, Crockpot Chicken Tortilla Soup, Creamy Poblano Corn Chowder, or Panera Autumn Squash Soup.
Ingredients & Substitutions
- Russet Potatoes - You'll need about 6 medium potatoes. Yukon Gold potatoes also work well and make the soup slightly creamier.
- Onion - I used a yellow onion, but sweet onion or white onion both work.
- Bacon - Adds smoky, savory flavor and helps season the soup. If you prefer, you can use thick-cut bacon.
- Vegetable Broth - Keeps the soup flavorful without extra ingredients. Another dairy-free option is chicken broth, it can be used for a more savory taste.
- Optional -For extra flavor, top with cheddar cheese, sour cream, green onions, and salt and pepper to taste.3 pounds of russet potatoes ( about 6 medium potatoes) - Yukon Gold would also work well
How to make 4 Ingredient Potato Soup
Boil Potatoes
Boil the potatoes in 1-inch cubes for 15-20 minutes, until very tender.
Cook Bacon and Onion
While they cook, sauté the bacon in a skillet until crisp. Remove the bacon, reserve 1-2 tablespoons of the grease, and cook the onion in the same pan until lightly browned, about 5-7 minutes.
Blend and Serve
Drain the potatoes and return them to the pot. Add 3 cups of vegetable broth, the onions, and reserved bacon grease, then blend until smooth (add more broth or water if needed). Season with salt and pepper and top with bacon and any optional toppings.
Tips
- Cut potatoes evenly, so they cook at the same rate and blend smoothly.
- Cook the potatoes until very tender; undercooked potatoes won't give you as smooth a soup.
- The soup might thicken as it sits, thin it with more broth if needed.
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.
Russet potatoes are the best choice for potato soup because they break down easily and naturally thicken the soup as they cook. Yukon Gold potatoes also work well and add a slightly buttery flavor, but the soup won't be quite as thick. Avoid waxy potatoes like red or fingerling potatoes, since they hold their shape and won't blend as smoothly.
If you don't have a blender, you can wait until the soup has cooled and carefully blend in the blender, leaving room for steam to escape as you blend. You can also use a potato masher, but the soup will not be as smooth.
For a creamier soup, you can substitute half of the broth with milk, but I wouldn't recommend using all milk. The broth gives your soup a savory flavor, and replacing it entirely with milk will make the soup taste bland.
For a chunkier soup, mash the potatoes lightly and leave some pieces intact. For a smoother soup, blend longer and add a little extra broth until it reaches your desired consistency.
This recipe makes about 6 cups of soup, which is roughly 2-4 servings. It's easy to double if you need more.
Sides for Potato Soup
- Spicy Tuna Melt - Easy to make and super tasty.
- Garlic Bread - Great for soaking up every last bite.
- Simple Side Salad - Adds a fresh, light contrast to the rich soup.
- Grilled Cheese Sandwich - A classic, cozy pairing that makes it a full meal.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
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 the potatoes and return them to the pot. Add 3 cups of vegetable broth and the onions. Use an immersion blender to blend until smooth. If using a regular blender, let the soup cool slightly, then blend in batches, leaving room for steam to escape. You can also use a potato masher for a chunkier texture, but the soup will not be as smooth.
- Salt and pepper to taste. Top with additional optional toppings and chopped bacon.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!