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4-Ingredient Potato Soup

5 from 174 votes
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This 4-Ingredient Potato Soup is an easy creamy potato soup ready in less than 30 minutes.

Plus, the recipe is gluten-free and dairy-free so 100% vegan-friendly.

4 ingredients Potato Soup

My kids love creamy thick soup, and since potatoes are their favorite vegetable, this best potato soup recipe is always a hit in winter.

How To Make This 4-Ingredient Potato Soup Recipe

What I love about this potato soup recipe are the four basic ingredients that make it perfect for busy nights.

Ingredients

To make the soup, you will need the following:

  • Coconut Oil or Butter – I prefer coconut oil to keep the soup dairy-free, but butter or olive oil are other delicious options.
  • Yukon Gold Potatoes – While you can use any potatoes to make soup, high starch potatoes – the ones usually used for mashed potatoes recipes – are the best. These potato varieties make the soup texture creamier and thicker. You can also use russet potatoes.
  • Vegetable Broth – We used reduced salt vegetable broth.
  • Almond Milk – Use unsweetened almond milk, cashew cream, or soy cream. If you eat dairy, you can also pick heavy cream.

Cooking The Potatoes

First, wash the potatoes, peel the potatoes, and cut them roughly into chunks. The size doesn’t matter much, but the bigger, the longer it takes to cook.

Next, in a large pot, warm the coconut oil or dairy-free butter and melt. Add the potato cubes, stir, and cook for 1 to 2 minutes just to flavor the potatoes with the coconut oil.

Now, add vegetable stock to cover the potatoes and bring it to a boil. Reduce to medium heat, and simmer for 20 to 30 minutes or until the potatoes are fork-tender.

If you can insert a fork or knife into the potato chunks with no resistance, they are ready.

Stop the heat, remove the lid, and steam them out for 5 minutes.

Then, stir in cream, and using an immersion blender, blend the soup until thick and creamy.

How to make 4 Ingredient Potato Soup

Adjusting The Texture

If the soup is too thick for your liking, add more vegetable stock or simply cold water to thin it out.

You can add up to 1 cup depending on how thin you like your soup. We didn’t add extra liquid since we like a thick creamy texture in our potato soup.

Flavoring

Of course, even if this soup is an easy 4-ingredient potato soup, it doesn’t mean you can’t add some ingredients to add more flavor to it.

For example, in the beginning, you can stir-fry potatoes with onion in coconut oil to add flavor to the soup.

Add about 1 small white onion, peeled and finely diced.

Or, in the end, add some of the spices below:

  • Onion Powder
  • Garlic Powder
  • Ground Pepper
  • Salt
  • Thyme, Rosemary, or Chives

Serving The Soup

Potato soup is a comforting white soup that goes so well with:

  • Green Onions
  • Sour Cream
  • Cheddar Cheese
  • Garlic Bread
  • Croutons
  • Bacon Bits, if not vegetarian

You can then serve it as a side dish to:

Storage Instructions

This potato soup can be stored in the fridge for up to 4 days in a sealed container.

You can freeze potato soup as well in an airtight container and thaw it in the fridge the day before.

To rewarm the soup, place the soup straight from the freezer in a saucepan over medium-high heat and cook until warm.

Or rewarm in a microwave-safe bowl.

4 ingredients Potato Soup

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Allergy Swaps

Below are some options to make this soup using alternative ingredients if the ones listed are not suitable for you:

  • Coconut-Free – Replace the coconut oil with olive oil or butter.
  • Low-Carb – Potatoes are not low-carb, but some varieties, like Lotatoes are potatoes grown with half the carbs of white potatoes. Pick a variety that is low in starch to cut the carb down.
  • Cream – You can use almond milk or any non-dairy milk you like instead.
4 ingredients Potato Soup

Frequently Asked Questions

I listed some answers to your most frequent questions about this easy potato soup recipe:

Is Potato Soup Healthy?

Potatoes have a bad reputation because they are high in starch.

But they are actually very good for you, packed with nutrients, in particular iron.

Potatoes are great for growing kids, vegans, or vegetarians as they add vitamins like B6, C, potassium, and manganese.

Are Potatoes Keto?

No, potatoes are not keto-friendly because they contain about 15 grams of net carbs per 100 grams.

But on a low-carb diet, you can include some potatoes on your plate, like the Lotato variety that contains 10 grams of net carbs per 100 grams which is close to the popular low-carb vegetable broccoli.

Can I Swap Potatoes For Sweet Potatoes?

The soup will also work very well with orange-skin sweet potatoes.

4 ingredients Potato Soup

Have you made this 4-ingredient potato soup? Share a comment or review below to connect with me.

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4 ingredients Potato Soup

4-Ingredient Potato Soup

This 4-Ingredient Potato Soup is an easy creamy potato soup ready in less than 30 minutes. Plus, the recipe is gluten-free, and dairy-free so 100% vegan-friendly.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Yield: 6 bowls
Serving Size: 1 serving
5 from 174 votes

Ingredients

To serve per bowl

  • 1 tablespoon Grated Cheddar (note 4)
  • 1 teaspoon Parsley freshly chopped
  • 1 tablespoon Sour Cream (note 5)

Optional

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

Instructions

  • Peel and cut the potatoes into medium-size 1-inch cubes (2.5cm).
  • In a large non-stick pot, over medium heat, melt the coconut oil, then add the potato cubes, and cook for 2-3 minutes until fragrant.
  • Add the vegetable broth, cover with a lid and simmer on low-medium heat for 20-25 minutes or until the potato cubes softened. Check by inserting a pick in the center of the potato, if it comes through it's cooked.
  • Remove from heat, remove the lid and wait 10 minutes to steam out.
  • Add cream and any of the optional ingredients if desired like salt, pepper, onion powder, or garlic powder.
  • Blend with an immersion blender until smooth and creamy. If too thick to your liking, thin it out by adding cold water or cold broth, add by 1/4 cup, and stop when the consistency fits your liking.
  • Serve with a tablespoon of sour cream or grated cheddar and fresh herbs on the top.

Storage

  • Cool down and store in an airtight container in the fridge for up to 4 days. You can freeze the soup for up to 3 months and thaw it in the fridge the day before.

Notes

Note 1: You can also use butter or olive oil.
Note 2: Waxy potatoes high in starch like Russet or Yukon gold taste better in potato soups, but any other varieties can be used like red potatoes or low-carb lotatoes.
Note 3: We used dairy-free cream, like cashew cream or soy cream, but you can also use heavy cream, half-half, almond milk, or coconut cream if you love coconut flavor. 
Note 4 & Note 5: You can use vegan cheese and vegan sour cream to keep the soup dairy-free.

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Serving Size: 1 serving
Yield: 6 bowls
Serving: 1servingCalories: 304.2kcal (15%)Carbohydrates: 30.1g (10%)Fiber: 3.4g (14%)Net Carbs: 26.7gProtein: 4.7g (9%)Fat: 19.1g (29%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 0.9gMonounsaturated Fat: 4.8gTrans Fat: 0.2gCholesterol: 57.5mg (19%)Sodium: 880.5mg (38%)Potassium: 686.1mg (20%)Sugar: 3.8g (4%)Vitamin A: 1065IU (21%)Vitamin B12: 0.1µg (2%)Vitamin C: 30.1mg (36%)Vitamin D: 0.6µg (4%)Calcium: 58.4mg (6%)Iron: 1.3mg (7%)Magnesium: 38.8mg (10%)Zinc: 0.6mg (4%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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