4 ingredient

4 ingredient potato soup

4 ingredient potato soup


  • 4 large russet potatoes, peeled and diced into 1/2-inch cubes
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup whole milk or heavy cream
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/2 cup diced celery (optional)
  • 1/2 cup diced carrots (optional)
  • 1/2 cup diced leeks (optional)
  • Salt and pepper to taste
  • Chopped fresh chives or green onions (for garnish, optional)
  • Grated cheddar cheese (for garnish, optional)
  • Crispy bacon bits (for garnish, optional)


1. Prepare the Potatoes:

  • Peel and dice the russet potatoes into 1/2-inch cubes. Place them in a bowl of cold water to prevent browning while you prepare the other ingredients.

2. Sauté the Aromatics:

  • In a large soup pot or Dutch oven, melt the butter over medium heat.Add the finely chopped onion and cook for about 3-4 minutes, or until it becomes translucent.Stir in the minced garlic and cook for another 30 seconds until fragrant.

3. Optional Vegetables:

  • If you’re using celery, carrots, or leeks for added flavor and texture, add them to the pot now. Sauté the vegetables with the onion and garlic for about 5 minutes until they begin to soften.

4. Make the Roux:

  • Sprinkle the flour over the sautéed vegetables, stirring constantly. Cook for 2-3 minutes until the flour is lightly golden, creating a roux. This will help thicken the soup.

5. Add Broth and Potatoes:

  • Gradually pour in the chicken or vegetable broth while continuing to stir, ensuring there are no lumps.Drain the diced potatoes and add them to the pot. Season with salt and pepper to taste.

6. Simmer:

  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.

7. Blend or Mash:

  • Use an immersion blender to partially blend the soup to your desired consistency. You can leave some chunks of potatoes for texture or blend until smooth, depending on your preference. Alternatively, you can transfer a portion of the soup to a blender and blend in batches, being cautious with hot liquids.

8. Add Milk or Cream:

  • Stir in the whole milk or heavy cream, and allow the soup to simmer for an additional 5 minutes. This will add richness and creaminess to the soup. Adjust the consistency with more milk or cream if needed.

9. Taste and Adjust:

  • Taste the soup and adjust the seasoning with more salt and pepper if necessary. You can also add a pinch of nutmeg for extra flavor.

10. Serve:

  • Ladle the hot potato soup into bowls.Garnish with chopped fresh chives or green onions, grated cheddar cheese, and crispy bacon bits, if desired.

11. Enjoy:

  • Serve the potato soup immediately, accompanied by crusty bread or crackers for a hearty and satisfying meal.

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