This 4-ingredient potato soup is a simple, creamy, and satisfying dish that’s perfect for a quick weeknight meal or a comforting appetizer. With just a handful of common kitchen ingredients, you can whip up a warm, hearty soup using just one pot. It’s an easy recipe that everyone will love!
Ingredients
- Potatoes: Both Russet and Yukon Gold potatoes work well for this soup. Russets have a high starch content that helps create a smooth, creamy texture, while Yukon Golds provide a slightly buttery flavor and a creamier texture. Be sure to peel and cube the potatoes evenly for consistent cooking.
- Bacon: Diced bacon adds a smoky, savory depth to the soup. Cook the bacon until crispy and drain it on kitchen paper to keep it crisp for garnishing. For a vegetarian version, you can substitute with a plant-based bacon alternative or simply omit it.
- Chicken or Vegetable Stock: Chicken stock provides a rich, savory base for the soup, but if you’re making a vegetarian version, use vegetable stock instead. Either one will give the soup plenty of flavor.
- Heavy Cream: Also known as double cream, this ingredient brings a rich, creamy finish to the soup. For a lighter option, you can use half-and-half, but keep in mind the soup may be slightly less rich. Adjust the amount of cream to your preference for added creaminess.
Chef Tips
Blend to Your Preferred Texture: Use a traditional blender for a completely smooth soup, or for more control over the texture, use an immersion blender (hand stick blender) or potato masher.
Keep the Bacon Crisp: To prevent soggy bacon, cook it until well browned, drain on paper towels, and add it right before serving.
Equal-Sized Potato Chunks: Cut the potatoes to similar sizes. It will help them cook evenly.
Add Flavors: For extra depth, add diced onions and minced garlic to the bacon fat after removing the bacon. Sauté the onions on low heat for 5-6 minutes, then add the garlic and cook for an additional minute before continuing with the recipe. For a luxurious twist, stir in 1 teaspoon of high-quality white truffle oil when you add the cream.
How to Make 4-Ingredient Potato Soup
1) In a large pot, cook the diced bacon over medium heat for 5 to 6 minutes, until crispy.
2) Remove the crispy bacon with a slotted spoon, placing it on a plate lined with kitchen paper to drain. Leave the bacon fat in the pot for added flavor.
3) Add the cubed potatoes to the pot and stir them through the reserved bacon fat for about 1 minute to coat them.
4) Pour in the chicken stock and bring the mixture to a boil.
5) Reduce the heat to a simmer, cover the pot, and cook for 20 minutes, until the potatoes are softened.
6) Stir in the heavy cream and bring the soup to a slight simmer. Once it begins to simmer, remove the pot from the heat.
7) Using a blender, blend the soup to your desired consistency.
Chunkier Texture: Pulse the soup a few times.
Smooth Texture: Blend for about 1 minute.
8) Taste the soup and adjust seasoning with sea salt if necessary.
9) Serve the soup hot, garnished with the crispy bacon on top.
Potato Soup Toppings
Potato soup tastes great with extra toppings. Here are some ideas:
Shredded Cheese: Cheddar or Gruyère add a rich, cheesy flavor to the soup.
Chopped Green Onions or Chives: Fresh green onions or chives add a mild oniony bite and a pop of color, balancing the richness of the soup.
Sour Cream: A dollop of sour cream provides a tangy contrast to the soup, similar to loaded baked potatoes. I prefer adding sour cream when the potato soup is chunky.
Croutons: Add crunch with homemade or store-bought croutons, giving an extra layer of texture.
Storage Information
Refrigeration: Allow the potato soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. When reheating, you may need to add a splash of water or stock to adjust the consistency, as the soup tends to thicken as it cools.
Freezing: This soup can be frozen, but it’s best to freeze it without the bacon garnish for optimal texture. Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: To reheat, warm the soup gently on the stovetop over medium heat, stirring occasionally until heated through. If using the microwave, reheat in a microwave-safe dish for 2 minutes. Stir, then continue reheating in 30-60 second intervals, stirring between each interval until hot throughout.
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4 Ingredient Potato Soup
Equipment
- Large Pot
Ingredients
- 1.8 lbs Potatoes peeled, and cut into cubes (about 4 large potatoes)
- 2 ½ oz Bacon diced
- 27 fl oz Chicken Stock or vegetable stock (about 3 cups)
- 5 fl oz Heavy Cream also known as double cream (about ⅔ cup)
- Sea Salt to taste
Instructions
Cook the Bacon:
- In a large pot, cook the diced bacon over medium heat for 5 to 6 minutes, until crispy.
- Remove the crispy bacon with a slotted spoon, placing it on a plate lined with kitchen paper to drain. Leave the bacon fat in the pot for added flavor.
Cook the Potatoes:
- Add the cubed potatoes to the pot and stir them through the reserved bacon fat for about 1 minute to coat them.
- Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to a simmer, cover the pot, and cook for 20 minutes, until the potatoes are softened.
Add the Cream:
- Stir in the heavy cream and bring the soup to a slight simmer. Once it begins to simmer, remove the pot from the heat.
Blend the Soup:
- Using a blender, blend the soup to your desired consistency. For a chunkier texture, pulse the soup a few times. For a completely smooth texture, blend for about 1 minute.
- Taste the soup and adjust seasoning with sea salt if necessary.
Serve:
- Serve the soup hot, garnished with the crispy bacon on top.