4-Ingredient Potato Soup

Craving something warm, creamy, and utterly comforting? This 4-ingredient potato soup is pure magic in a bowl. It’s the kind of recipe that proves simple ingredients can create something absolutely extraordinary.

The secret lies in slowly sautéing the onions in butter until they’re perfectly caramelized, creating deep layers of flavor that transform basic potatoes into a velvety, restaurant-worthy soup. And the best part? You probably have everything you need in your kitchen right now.

Ingredients

Base Ingredients:

• 1 kg potatoes, peeled and evenly diced (≈ 2.2 lbs)
• 1 medium brown onion, diced
• 350 ml whole milk, or more to taste (≈ 1½ cups)
• 55 g salted butter, divided (≈ 4 tablespoons or ½ stick)

Steps

1. In a large heavy-based pot, melt 15g of the butter over medium heat (175°C). Watch carefully to prevent browning – the butter should just begin to foam.
2. Add diced onions and sauté over medium-high heat for 8-10 minutes until soft and translucent with golden edges. Remove to a plate. The onions should be sweet and aromatic – this builds the soup’s foundation.
3. Add diced potatoes to the pot and fill with water until potatoes are covered by 2.5 cm (1 inch). Too much water will make the soup thin.
4. Bring to a boil, then reduce to a simmer (medium-low heat) and cook for 15-20 minutes until potatoes are fork-tender but not falling apart. Test by piercing with a fork – it should slide in easily but the potato shouldn’t crumble.
5. Reserve 240 ml (1 cup) of cooking water, then drain remaining water and return potatoes to pot. This starchy water helps create the perfect consistency.
6. Add remaining 40g butter to potatoes and mash to desired texture. For chunky soup, use light mashing strokes. For smoother soup, mash thoroughly.
7. Over low heat, return cooked onions to pot. Gradually stir in milk and season with salt and pepper, adding reserved cooking water as needed until reaching desired consistency. The soup should coat the back of a spoon but still flow smoothly.
8. Heat through for 3-5 minutes, stirring occasionally to prevent sticking. Serve when steaming hot.

Smart Swaps

• Use unsweetened almond milk for a dairy-free version (use 360 ml to maintain creaminess)
• Substitute olive oil for butter (use 45 ml total)
• Try Yukon Gold potatoes for extra buttery flavor

Make It Diabetes-Friendly

• Use cauliflower for 1/3 of the potatoes (reduces carbs by 15g per serving)
• Choose low-fat milk to reduce calories while maintaining creaminess
• Add 1/2 cup finely diced celery for extra fiber without affecting texture
• Serve in 1-cup portions (approximately 25g net carbs per serving)

Pro Tips

• Cut potatoes into 2.5 cm (1-inch) cubes for even cooking
• Save potato cooking water – it’s liquid gold for adjusting consistency
• Let soup rest 5 minutes before final seasoning – flavors will develop
• For extra smoothness, use an immersion blender off heat