This cozy, creamy 4-ingredient potato soup is pure comfort in a bowl. Made with russet potatoes, milk, green onions, and garlic salt, it’s the simplest soup you’ll ever make but tastes like it simmered all day. When the weather turns chilly, just like my favorite chicken noodle soup, this recipe becomes a weekly staple in my kitchen.
Why You’ll Love This Potato Soup
- Only 4 simple ingredients needed
- Budget-friendly (under $10 for all ingredients!)
- Creamy, velvety texture from starchy russet potatoes
- Ready in about 35 minutes
- Naturally gluten-free
- Endless topping possibilities
- Perfect base for customization
- Reheats beautifully for leftovers
I’ve tested this recipe countless times in my Richmond kitchen, and I promise it’s practically foolproof. The secret lies in using russet potatoes, which create that perfectly creamy texture we all crave in a potato soup. While the base recipe is deliciously simple, you can dress it up with toppings like sharp cheddar, crispy croutons, or a dollop of sour cream. Think of it as your blank canvas for soup creativity!
What I love most about this recipe is how it proves that comfort food doesn’t need to be complicated. Just four ingredients transform into something so cozy and satisfying, you’d never guess how easy it was to make. And if you’re feeding a crowd, it’s simple to double the recipe – perfect for those chilly weekend gatherings or meal prep for the week ahead.
Ingredients Overview
Let me walk you through the star players in this comforting potato soup! Each ingredient has an important role in creating that perfect bowl of creamy goodness.
- Russet Potatoes: These are the backbone of our soup! Russets have the highest starch content of any potato variety, which naturally creates that luxurious, creamy texture we’re after. When cooked and slightly mashed, their starches release and work like a natural thickener – no flour needed! If you love how thick and hearty this soup is, you might also enjoy my chicken soup recipe.
- Milk: I prefer whole milk for the richest results, but 2% works beautifully too. The proteins in milk combine with the potato starches to create that silky-smooth texture we’re after. For dairy-free friends, unsweetened soy milk provides the closest consistency to dairy milk.
- Green Onions: These bring a fresh, mild onion flavor without overpowering the soup. The white parts cook down into the base, while the green tops make the perfect garnish. Much gentler than regular onions!
- Garlic Salt: This seasoning pulls double duty – adding both savory garlic flavor and the right amount of salt in one ingredient. If you’re like me and love experimenting with Asian flavors, try my potsticker soup next!
Success Tips & Tricks
After testing this recipe countless times, I’ve discovered some game-changing tips that’ll help you make the perfect pot of potato soup every time:
- Perfect Your Potato Prep: Cut your potatoes into evenly-sized 1-inch chunks. This ensures they’ll cook at the same rate and create that ideal, creamy texture when mashed.
- Temperature Matters: Always start with room temperature milk! Cold milk can cause the soup to separate and won’t blend as smoothly with the potatoes. I learned this the hard way!
- Mashing Method: Don’t over-mash the potatoes! You want some chunks for texture – I usually stop when about 50% of the potatoes are broken down. This gives you that perfect balance of creamy and chunky.
- Storage Smarts: This soup will thicken as it cools. When reheating, add a splash of warm milk to reach your desired consistency. Remember to store toppings separately!
Step-by-Step Instructions
Let me walk you through making this cozy potato soup! I make this at least twice a month during winter, and I’ve perfected the method to get that silky-smooth texture we all love.
- Prep the potatoes: Peel and cut 3 pounds of russet potatoes into 1-inch cubes. Try to keep them roughly the same size so they cook evenly.
- Cook the potatoes: Place them in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender. Just like when I make my favorite chicken piccata, timing is everything!
- Drain and mash: Drain the potatoes well, then return them to the pot. Mash them right in the pot – I like leaving some chunks for texture.
- Add remaining ingredients: Pour in 3 cups of warm milk (warming prevents curdling), add 1/2 cup chopped green onions and 1 1/2 teaspoons garlic salt. Stir until well combined.
- Final touches: Heat through on medium-low, stirring occasionally. Taste and adjust seasonings as needed.
Recipe Variations & Uses
This soup is wonderfully versatile! Here are some of my favorite ways to change it up:
- Loaded Baked Potato Style: Top with shredded cheddar, crispy bacon (or try it with crispy chicken pieces), sour cream, and extra green onions.
- Seafood Twist: Make it special by adding flaked salmon patties and fresh dill on top.
- Veggie Boost: Stir in steamed broccoli florets and carrots for extra nutrition and color.
- Meal Prep Option: Make a double batch and portion into individual containers. The soup keeps well in the fridge for up to 4 days – just reheat gently and add fresh toppings.
Pro Tip: For an extra-smooth soup, use an immersion blender after adding the milk. Just be careful not to over-blend, or your soup might become gummy!
FAQs & Final Thoughts
Yes! This soup reheats beautifully within 3-4 days. Just store it in an airtight container in the fridge and warm it gently on the stovetop or microwave. Add fresh toppings when serving.
The key is using the right potatoes! Russet potatoes have more starch, which creates that lovely creamy texture. If your soup still isn’t creamy enough, try mashing the potatoes a bit more or using whole milk instead of lower-fat options.
This soup pairs wonderfully with crusty bread, a fresh green salad, or even some crispy air fryer wings for a heartier meal. I love serving it with homemade croutons on top!
Simply stir in a little warm milk, about ¼ cup at a time, until you reach your desired consistency. Remember, the soup will continue to thicken as it cools.
Final Thoughts
You know what I love most about this potato soup? It’s pure comfort in a bowl, but it’s so simple to make! The first time I made it, my kitchen smelled amazing, and my family couldn’t believe it only needed 4 ingredients.
Whether you’re making this for a cozy weeknight dinner or serving it at your next gathering, I promise this soup will become a regular in your recipe rotation. Don’t forget to play around with different toppings – that’s half the fun!
I’d absolutely love to hear how this recipe turns out for you! Drop a comment below if you try any creative variations or discover a new favorite topping combination. Happy cooking, friends! 🥄✨
4 Ingredient Potato Soup
Ingredients
- 3 pounds russet potatoes peeled and cut into 1″ pieces
- 2 cups 2% or whole milk
- 1 cup shredded cheddar cheese
- 12 green onions chopped (green parts only)
- 1 teaspoon garlic salt (optional)
- 1/4 teaspoon black pepper
Instructions
- Fill a large pot of water with just enough water to cover the potatoes and bring it to a boil.
- Reduce the heat to a simmer and continue to cook the potatoes for about 15-20 minutes until soft. When poked with a fork, the potato should mostly fall apart.
- Remove from heat and drain most of the water, from the pot, leaving just a half-inch of water at the bottom of the pot. (This doesn’t have to be exact so don’t stress!)
- Add the milk garlic salt and pepper, then gently mash the potatoes with the back of a fork until the potatoes start to break down. I like my soup chunky, but if you like it smoother, you could use a potato masher or an immersion blender.
- Continue to cook on low heat for 5 minutes.
- Divide into bowls and top each bowl with a little cheese, green onions, and additional salt and pepper to taste
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