Easy 4 Ingredient Potato Soup Recipe

Easy 4 Ingredient Potato Soup Recipe

This easy 4 ingredient potato soup recipe is just what you need for winter weeknights. It’s silky smooth and rich-tasting, even with just four ingredients. There are ways to make it more complicated, and I’ve added some suggestions for variations, but there’s truly no need if you want to keep it simple.

This soup is inspired by the Potage Parmentier (Leek and Potato Soup) from Julia Child’s Mastering the Art of French Cooking. In fact, that potato soup also uses only four ingredients if you exclude the parsley or chive garnish.

a cutting board with all four ingredients in this homemade potato soup including yukon gold potatoes, two leeks, salt, and butter

Tips and tricks for this 4 ingredient potato soup

Leeks are used in this recipe because they have a sweeter and more subtle flavor than yellow onions, although a sweet onion like a Vidalia or Walla Walla onion could substitute in a pinch. The only fussy step in this recipe is with the leeks because they tend to accumulate dirt as they grow.

The four panels below show you how to clean leeks. First trim the ends of the leek (Panel #2). Next, make a partial cut running lengthwise from top to bottom of the leek (Panel #3). Spread the layers apart to look for dirt (Panel #4) and run the leek under the faucet to clean it out. Easy!

four panels showing the steps how to clean leeks

This 4 ingredient potato soup recipe starts by melting the butter in a soup pot and cooking the sliced leeks over low heat until they are softened and just beginning to brown (Panels #1 and #2 below).

five panels showing the steps in making the leek and potato soup

Add the potatoes and salt and stir (Panel #3). Cover the vegetables with water, cover the pot, and let it simmer (Panel #4). Once the potatoes are soft, the mixture is puréed and then returned to the soup pot to rewarm (Panel #5).

Variations on this potato soup recipe

This is one time where a recipe with a small number of ingredients truly doesn’t need anything more. But, if you want to, here are a few suggestions:

  • Use some other member of the onion family like sweet onions or even garlic.
  • Use sweet potato instead of or with the potato.
  • Use vegetable or chicken broth in place of the water.
  • Add herbs and spices like pepper or nutmeg.
  • Add cream to finish.
  • Add a cup of cheddar or other cheese.
  • Add a garnish or two like parsley, chives, green onion, cheese, or crisped bacon.
four ingredient potato soup garnished with grated cheddar cheese

FAQs about this 4 ingredient potato soup recipe

What are the best potatoes for potato soup?

Yukon Gold probably the preferred potatoes used in soups because of their flavor and texture. They are particularly good if you are making a chunky potato soup. Russet or baking potatoes are starchier and are best used in mashed potatoes, French fries, and latkes.

What to serve with potato soup?

Make it dinner with a salad and roll. Or serve this potato soup with a grilled cheese sandwich for lunch.

Can I freeze this leek and potato soup?

Yes. Soups freeze perfectly as long as you haven’t added cream, which can separate in the process of freezing and reheating. Just reheat your frozen soup gently in a small pot with a little extra water.

Easy 4 Ingredient Potato Soup Recipe

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 201kcal
Author uglyducklingbakery

Equipment

  • Blender or food processor

Ingredients

  • 3 tablespoons (1.5 ounces) butter
  • 2 leeks, cleaned and sliced
  • 3 Yukon Gold potatoes (about 1.5 pounds), peeled and chopped
  • 1 tsp salt

Instructions

  • Melt the butter in a soup pot over low heat.
    3 tablespoons (1.5 ounces) butter
  • Add the sliced leeks and cook until softened and just beginning to brown, about 10 minutes.
    2 leeks, cleaned and sliced
  • Add the potatoes and salt and stir to mix.
    3 Yukon Gold potatoes (about 1.5 pounds), peeled and chopped, 1 tsp salt
  • Cover the vegetables with water, about 4 cups, cover the pot, and simmer for about 30 minutes until you can pierce the potatoes easily with a fork.
  • Remove the pot from heat and let cool briefly before puréeing in the blender or food processor. Return the soup to the pot and rewarm gently.

Notes

Variations
  • Sub sweet onions or even garlic for the leeks.
  • Sub sweet potato for the Yukon Gold potato.
  • Sub vegetable or chicken broth for the water.
  • Add herbs and spices like pepper or nutmeg.
  • Add a 1/4 cup of heavy cream while rewarming the soup. Or, if you are intending to freeze leftover soup, add a swirl of cream only to the bowl.
  • Mix in a cup of cheddar or other cheese.
  • Garnish with parsley or other herbs, chives, green onion, shredded cheese, or crisped bacon.

Nutrition

Calories: 201kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 599mg | Potassium: 620mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1007IU | Vitamin C: 30mg | Calcium: 44mg | Iron: 2mg

What’s next?

If you make this soup recipe, please leave a comment here or share a pic with me on Instagram!

Check out some other uglyducklingbakery soups like this corn soup with potatoes and bacon or vegetarian options like this garbanzo bean soup or this almond and broccoli soup.

Follow uglyducklingbakery on your favorite social media platform.
Instagram
Facebook
Reddit
Pinterest

Join the mailing list!

Sign up here to receive email updates about uglyducklingbakery news and popular recipes.



Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.