This 4-ingredient potato soup recipe is easy, creamy and delicious. It’s made using common ingredients from the kitchen and uses one pot!
Ingredients
Potato – Higher starch potatoes like Russets and Yukon gold work well. They add creaminess and thicken up the soup.
Bacon – The best bacon for this recipe is fatty, streaky bacon. You want to use fatty bacon to add flavour and make using any oil redundant.
Chicken Stock – Use the best-flavoured stocks you have. It will make a big difference to the outcome of your soup. You can also substitute chicken stock for vegetable stock or use half of each.
Cream – Heavy creams work the best for making this soup rich and creamy.
Expert Tips & Tricks
Equal sized potato chunks – Cut the potatoes to similar sizes. It will help them cook evenly.
Keep the bacon crispy – Once you have crisped the bacon. Place it on a plate lined with a kitchen roll. It will help it drain any excess fat, keeping the bacon nice and crisp.
The easy way if you prefer potato lumps – If you prefer potato lumps in your soup, it’s much quicker and easy to use an immersion blender or masher on the soup.
How to Make 4-Ingredient Potato Soup
1) In a large pot, fry diced bacon for 5 to 6 minutes, until crispy.
2) Remove the crispy bacon with a slotted spoon, reserving the bacon fat in the pot and place the bacon on a plate lined with a kitchen roll.
3) Add the potatoes and mix through the bacon fat for 1 minute.
4) Pour in chicken stock and bring to a boil.
5) Turn down the heat to a simmer, place a lid on the pot and simmer for 20 minutes until the potatoes have softened.
6) Add the cream and bring to a light simmer. Mix the soup and remove it from the heat.
7) Add the potato soup to a large blender.
8) Blend the potato soup for 1-2 minutes until completely smooth or 10 – 20 seconds to have potato lumps.
9) Taste and season with sea salt, then serve.
Storage Information
The best way to store this potato soup is to store the soup and bacon in separate airtight containers.
Before storing the soup, let it cool on the side, then transfer it into an airtight glass container. It will keep in the refrigerator for 3 to 4 days and up to 6 months in the freezer.
The diced crispy bacon will also last in the refrigerator for up to 5 days.
Garnishes and Add ons
If you have any of these ingredients at home, they will make great additions to this soup.
Onion – Dice the onion and saute it on low heat once you’ve taken the bacon out of the pot for 5 to 6 minutes, then continue with the recipe.
Garlic – Mince the garlic and saute it on low heat once you’ve taken the bacon out of the pot for 1 minute, then continue with the recipe.
Truffle Oil – A teaspoon of high-quality white truffle oil adds a lot of flavour. Add it at the same time as you add the cream.
Cheese – A handful of classic cheddar cheese works great for garnish.
Spring Onion – A sprinkle of spring onion adds nice colour and freshness to the soup.
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4-Ingredient Potato Soup
Equipment
- 1 Blender
Ingredients
- 4 medium Potatoes peeled, and cut into cubes (850g / 1.9lbs)
- 4 Bacon Strips diced
- 800 ml Chicken Stock or vegetable stock
- 150 ml Heavy Cream
- Sea Salt to taste
Instructions
- In a large pot, fry diced bacon for 5 to 6 minutes, until crispy. Remove the crispy bacon with a slotted spoon, reserving the bacon fat in the pot and place the bacon on a plate lined with a kitchen roll.
- Add the potatoes and mix through the bacon fat for 1 minute. Pour in chicken stock and bring to a boil. Turn the heat to a simmer, place a lid on the pot, and simmer for 20 minutes until the potatoes softened.
- Add the cream and bring to a light simmer. Mix the soup and remove it from the heat.
- Blend the potato soup in a large blender for 1-2 minutes until completely smooth or 10 – 20 seconds to have potato lumps. Taste and season with sea salt, then serve.