One-Pot 4-Ingredient Potato Soup: 30-Minute Pantry Recipe

Looking for a simple, delicious potato soup recipe with just 4 ingredients? This easy method delivers creamy, flavorful soup in under 30 minutes using basic pantry staples. No specialty equipment or hard-to-find ingredients required - perfect for weeknight meals when you need something quick and satisfying.

Traditional Potato Soup	Our Simplified Method
8+ ingredients	Only 4 essential ingredients
Requires broth or stock	No broth needed - potatoes create natural flavor
Complex preparation	One-pot method with minimal cleanup
1+ hour cooking time	Ready in 30 minutes or less

Simple 4-Ingredient Potato Soup Recipe

What You'll Need

• 4 large russet potatoes (about 2 lbs), peeled and diced into ½-inch cubes
• 1 medium yellow onion, finely chopped
• 3 tablespoons butter or olive oil
• 2 cups water (or milk for creamier texture)
• Salt and pepper to taste

Step-by-Step Instructions

1. Melt butter in a large pot over medium heat
2. Add onions and sauté until soft and translucent (about 5 minutes)
3. Add potatoes and water (or milk), bring to a gentle simmer
4. Cover and cook for 15-20 minutes until potatoes are fork-tender
5. Use an immersion blender to partially blend (about 5 pulses) for creamy texture with some chunks
6. Season with salt and pepper to taste

Why This Simple Method Works

The magic happens through basic cooking principles anyone can master:

Technique	Practical Benefit
Sautéing onions first	Builds flavor foundation without complicated steps
Partial blending	Creates creamy texture without dairy (if using water)
Diced potatoes	Cook evenly and release natural starch for thickening
Gentle simmer	Prevents breakage while cooking potatoes thoroughly

Simple Customizations

Make this basic recipe your own with these easy additions:

• For extra flavor: Add 1 teaspoon garlic powder with the potatoes
• Creamier version: Substitute milk for water, or add ¼ cup cream at the end
• Vegan option: Use olive oil instead of butter
• More texture: Top with chopped chives or crispy bacon

Common Mistakes to Avoid

• Boiling too hard: Causes potatoes to break apart
  Solution: Keep at a gentle simmer (small bubbles at edges)
• Over-blending: Makes soup gluey
  Solution: Pulse just 4-5 times for perfect creamy-chunky texture
• Under-seasoning: Potatoes need more salt than you think
  Solution: Season in layers - some while cooking, some at the end

Storage Tips

• Cool completely before storing in airtight container
• Refrigerate for up to 4 days
• Freeze for up to 3 months (thaw overnight in fridge)
• Reheat gently with a splash of water or milk if needed

Frequently Asked Questions

Can I make this potato soup without a blender?

Yes! Simply mash about 1/3 of the potatoes against the side of the pot with a fork or potato masher after they're cooked. This releases starch to thicken the soup while leaving nice chunks.

What kind of potatoes work best for this recipe?

Russet potatoes are ideal because their high starch content creates a creamy texture. Yukon Gold also works well for a slightly buttery flavor. Avoid waxy potatoes like red potatoes, which don't break down enough to thicken the soup properly.

How can I make this soup thicker without adding flour?

The natural starch from the potatoes thickens the soup perfectly. For extra thickness, let the soup simmer uncovered for 5-10 minutes after blending, which reduces the liquid. You can also mash more of the potatoes to release additional starch.

Can I add vegetables to this simple recipe?

Absolutely! Add carrots or celery with the onions for extra flavor. For broccoli potato soup, stir in chopped broccoli during the last 10 minutes of cooking. Just remember to adjust liquid as needed if adding more ingredients.