4 Ingredient Potato Soup

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On a chilly day, nothing beats a warm bowl of potato soup. This easy 4-ingredient potato soup recipe is perfect when you’re short on time but still want a tasty meal. You can whip up this comforting soup in just 35 minutes with items you likely already have in your kitchen.

The recipe uses simple ingredients – potatoes, onion, butter, and cream or milk. You can customize the soup’s texture to your liking. For a chunky soup, mash the potatoes with a masher. If you prefer it smooth, blend it with an immersion blender. Add some bacon bits, cheese, or scallions on top for extra flavor if you want.

Exact Ingredients List

Here’s what you’ll need to make this simple and tasty potato soup:

• 1 onion, diced
• 1/2 cup + 1 tablespoon butter
• 3 pounds Russet potatoes
• 1 1/2 cups heavy cream or whole milk
• Salt and pepper to taste

Optional toppings:

• Bacon bits
• Shredded cheese
• Chopped scallions

The recipe makes about 6 servings. You can easily double it for a larger group.

Remember to peel and dice the potatoes before cooking. This helps them cook faster and more evenly.

You can use either heavy cream or whole milk. Cream will make a richer soup, while milk keeps it lighter.

Feel free to adjust the salt and pepper to your liking. Start with a little, then add more if needed.

The optional toppings add extra flavor and crunch. Try them all or pick your favorites!

Instructions

Heat a large pot over medium heat. Add 1 tablespoon of butter and the diced onion. Cook until the onion is soft and clear.

Put the peeled and diced potatoes in the pot. Cover them with water. Bring the water to a boil.

Turn the heat down to low. Let the potatoes simmer for 20-30 minutes. They’re done when you can easily poke them with a fork.

Take the pot off the heat. Pour in the cream or milk. Don’t drain the water!

Now you have a choice. For chunky soup, add the rest of the butter and mash with a potato masher.

If you like smooth soup, add the butter and blend with an immersion blender. Blend until it’s as smooth as you want.

Add salt and pepper to taste. Stir well.

Serve your soup hot. If you like, top it with bacon bits, cheese, or scallions.

Enjoy your easy, tasty potato soup!

Possible Substitutes List

You can switch up this easy potato soup recipe with some simple swaps. Here are a few ideas:

• Potatoes: Try Yukon Gold or red potatoes instead of Russet
• Onion: Use shallots or leeks for a milder flavor
• Cream: Swap in half-and-half or milk to cut calories
• Butter: Olive oil works as a dairy-free option

For extra flavor, you can add:

• Minced garlic
• Chopped celery
• Diced carrots
• Chicken or vegetable broth instead of water

Want to make it vegan? Use plant-based milk and vegan butter.

To thicken the soup without cream, try:

• Mashing some potatoes
• Adding a bit of flour
• Using pureed white beans

Top your soup with crispy bacon, shredded cheese, or green onions. You can also stir in cooked ham or chicken for extra protein.

How To Make It Diabetes-Friendly

To make this potato soup more diabetes-friendly, you can try some easy swaps. Use low-fat milk instead of heavy cream or whole milk. This cuts down on calories and fat.

Replace half the potatoes with cauliflower. Cauliflower has fewer carbs and adds fiber. Fiber helps slow down sugar absorption.

Cut the butter amount in half. Use olive oil for some of the cooking fat. This adds healthy fats to your meal.

Try these garnish ideas:

• Greek yogurt instead of sour cream
• A sprinkle of herbs like chives or parsley
• A small amount of reduced-fat cheese

Watch your portion size. Stick to about 1 cup of soup per serving. Pair it with a side salad for a balanced meal.

Skip the bacon bits. If you want that smoky flavor, try a dash of smoked paprika instead.

Remember to check your blood sugar after eating. This helps you see how your body responds to the meal.

Tips, Tricks & Storing

Cut your potatoes into even-sized pieces. This helps them cook at the same rate, giving you perfectly tender spuds every time.

For extra flavor, try adding a bay leaf or two while the potatoes simmer. Just remember to remove them before blending!

Want a thicker soup? Use less water when cooking the potatoes. For a thinner soup, add more milk or cream at the end.

Don’t have an immersion blender? No problem! Let the soup cool a bit, then blend in batches in a regular blender. Be careful with hot liquid!

To store your soup, let it cool completely. Put it in an airtight container and keep it in the fridge for up to 4 days.

Freezing is an option too! Pour cooled soup into freezer bags or containers. It’ll keep for about 3 months. Thaw in the fridge overnight when you’re ready to eat.

When reheating, stir well and add a splash of milk if needed. Heat on the stove or in the microwave until piping hot.

Got leftovers? Turn them into a new meal! Use the soup as a base for a cheesy potato casserole or as a sauce for baked chicken.