This easy 4 ingredient potato soup recipe is just what you need for winter weeknights. It comes together in 45 minutes, most of which is hands off time. And the result is a silky smooth potato soup that tastes tons richer than you’d expect with just four ingredients.
You can always make this potato soup more complicated. And, if you do, I’ve added some suggestions below for variations. But there’s truly no need if you want to keep it simple.
This 4-ingredient recipe is inspired by the Potage Parmentier (Leek and Potato Soup) from Julia Child’s Mastering the Art of French Cooking. In fact, her potato soup is the original 4 ingredient potato soup if you exclude the parsley or chive garnish she recommends.
Tips and tricks for this 4 ingredient potato soup recipe
How to clean leeks
Leeks are used in this recipe because they have a sweeter and more subtle flavor than yellow onions. If you don’t have leeks, you can sub a sweet onion like a Vidalia or Walla Walla onion in a pinch. The only fussy step in the 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, below).
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. Easy!
Making the soup
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).
Add the potatoes and salt and stir for a minute or so (Panel #3). Then, cover the vegetables with water, cover the pot, and let it simmer (Panel #4). Once the potatoes are soft, purée the mixture and then return it to the soup pot to rewarm (Panel #5). Vegetable soups are really quick to make and great for weeknight dinners.
ProTip: If you use a hand-held stick blender to purée soups, please make sure to unplug it before you clean it! You can read more about this and other hazards in the kitchen from a doctor’s perspective.
Variations on this 4 ingredient 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.
- Add cauliflower to make a cauliflower, leek, and potato soup. Or add broccoli.
- 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.
FAQs about this 4 ingredient potato soup recipe
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.
You can serve potato soup with a salad and roll to make it in a simple dinner. Or serve this potato soup with a grilled cheese sandwich for lunch.
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.
Like potatoes? Check out this mushroom Stroganoff served with pan-roasted chicken and potatoes.
Easy 4 Ingredient Potato Soup Recipe
- Blender or food processor
- 3 tablespoons (1.5 ounces) butter
- 2 leeks, cleaned and sliced
- 3 Yukon Gold potatoes (about 1.5 pounds), peeled and chopped
- 1 teaspoon salt
- 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 teaspoon 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.
- 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.
If you make this soup recipe, please leave a comment here or share a pic with me on Instagram!
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