Creamy 4 Ingredient Potato Soup

This simple, 4 ingredient potato soup is so creamy and delicious. Diced potatoes are sautéed with a bit of onion and then blended with broth and cream into a smooth and silky soup. The savory combination of potatoes with cream and chicken flavor is definitely a winner!

This recipe could not be simpler: only four ingredients are required (in addition to your pantry staples of salt, pepper, and olive oil)!

Why You Will Love This Recipe!

This four ingredient potato soup is one that adults and kids alike can appreciate. This easy potato soup can easily be “loaded” with all kinds of delicious toppings, including green scallions, crunchy garlic croutons, shredded cheddar cheese, chopped herbs like parsley or chives, or even just extra spices such as crushed red pepper flakes or freshly ground black pepper (my preference!).

Alternatively, the soup is superb in its simple, smooth form, with no toppings. My kids actually prefer this potato soup (“dodo soup”) plain BUT accompanied by extra slices of toasted baguette for dipping into the creamy goodness.

What is 4 Ingredient Potato Soup?

We blend four ingredient potato soup using an immersion blender until completely smooth. In this specific recipe, we use a large pot on the stove top, however it would be very easy to adapt to a slow cooker or crock pot.

The ingredients used are:

• Yukon gold potatoes, diced
• Cream
• Organic chicken stock
• Yellow onion, chopped
• Extra virgin olive oil
• Salt & pepper

Is 4 Ingredient Potato Soup Healthy For You?

Yes, 4-ingredient potato soup is healthy! This easy recipe yields a healthy pregnancy soup in no time. Let’s take a closer look at the nutritional highlights of the main ingredient used in this pregnancy recipe: the humble potato.

Potatoes

Let me start by saying that, no doubt, potatoes are a food that is often maligned. Quite regularly we hear that white potatoes should be avoided or eaten sparingly as they are “fattening” or “carb-filled.”  However, studies don’t always account for how the potatoes were prepared. In other words, it matters whether you are eating potatoes in the form of greasy French fries or a plain baked potato with the skin on. It's important to recognize that one is very different from the other!

Furthermore, potatoes are frequently consumed with energy-dense foods that can also contribute to weight gain (think hamburgers + French fries or chicken nuggets + tater tots or a submarine sandwich + potato chips or meatloaf + mashed potatoes and gravy). But again, it’s important to understand that white potatoes prepared in a healthy way have an important role in a nutritious diet.

Benefits of Potatoes

Firstly, white potatoes, when cooked healthily, are beneficial to pregnant women because they are a good source of energy as well as vitamins, minerals, and phytochemicals. Objectively considered, potatoes are a nutritional bargain. A 5-ounce white potato has approximately 100 calories, 21 percent of the daily recommendation for potassium, and 45 percent of the daily recommendation for vitamin C. A 5-ounce potato also has 26 grams of carbohydrate. These complex carbohydrates, or starches convert into sugars which provide the body with energy but, when eaten in excess, can also cause blood sugar levels to spike. Therefore, it is important, as with all types of starchy foods, to eat an appropriate amount as directed by your medical professional.

Vitamins and Minerals in Potatoes

Not only are potatoes particularly high in vitamin C, they are also a good source of several B vitamins. The skins provide substantial dietary fiber, which is of great value in pregnancy. Significantly, Americans are falling short in potassium, vitamin C and fiber intake. To target these needs, a medium-sized potato baked and eaten with skin would be an excellent choice.

Also of note, potatoes are a great source of folate which is very important for pregnant women. Proper intake of folate (known as folic acid in its synthetic form) is absolutely critical because it helps to prevent birth defects of baby’s brain and spinal cord. These neural tube defects (also known as NTDs) develop very early on in pregnancy, when the neural tube, which forms baby’s brain and spinal cord, does not close properly. Consuming an appropriate amount of folate (as advised by your medical professional) can reduce certain birth defects of the brain and spinal cord by more than 70 percent.

In this easy potato soup recipe, I’ve removed the skin in order to yield a silky, smooth texture but certainly, after a thorough scrubbing, the skins could be kept on entirely and mashed into the soup.

Potato Soup Ingredients

The ingredients in potato soup are as follows:

Potatoes – 4 cups roughly diced (600 g)

• Most types of potatoes are a good option for this soup. I prefer Yukon gold potatoes because they seem to cook more quickly, and the skin is much thinner so it can be left on if desired. Other great varieties include russet potatoes, red bliss potatoes, creamer potatoes, or even sweet potatoes!

Cream – ½ cup (1.2 dl)

• Obviously whole cream will lend a richer, creamier flavor, but if you are trying to limit fat intake, you can opt for whole milk, skim milk, or even half & half.

Chicken Stock – 4 cups (9.5 dl)

• Choose a low-sodium, organic variety. By selecting a low-sodium option, you can add salt later to your personal preference.

Onion - 1 cup, sliced (52 g)

• Any kind of chopped onion will suffice: white, yellow, or even red. The onion, once caramelized, is a key component of the soup flavor.

Olive Oil – 1 tablespoon

• Heart healthy olive oil is always a healthier option than animal-based, saturated fats (such as butter).

Salt & Pepper – to taste

Tools for Making Easy Potato Soup

You will need the following tools to make this soup:

• Immersion Blender – I’m obsessed with this corded Kitchenaid blender that comes in 11 different colors!

• Potato Masher (Optional) – This classic masher is a staple in every kitchen.

• Potato Peeler – This aqua colored Cuisinart peeler is constructed of recycled fish nets!

• Large Soup Pot or Dutch Oven – This dutch oven is a versatile kitchen classic.

• Ladle – You’ll get a lot of use out of this classy matte black Staub soup ladle.

Instructions on How to Make 4 Ingredient Potato Soup

Step 1: Prepare the Potatoes and Onions

Thoroughly rinse and scrub the potatoes. Peel the potatoes. Next, dice the peeled potatoes into bite-sized cubes. Chop the onion into small pieces. It's OK to have irregular shapes because later, we will be blending them entirely.

Step 2: Sauté the vegetables

In a large pot, sauté the onion until translucent and fragrant, about 2 minutes over medium heat. I love to cook with an enamel coated, cast iron Dutch oven because it both retains and evenly distributes the heat very well. Add in the diced potatoes and stir with a wooden spoon. Then, add in the black pepper so that it warms along with the diced potatoes and onions.

Step 3: Add the chicken stock

Pour in the chicken stock and then stir, scraping the bottom of the pot to release all of the caramelized onions. Cover the pot and continue to cook over medium heat.

Step 4: Blend the soup

After 10 minutes time, remove the cover and turn off the heat. Check that the potatoes are fork tender and soft. Because we are blending the potatoes, overcooking the potatoes shouldn’t be an issue. Using an immersion blender, carefully blend all contents of the pot until smooth and no lumps remain. Alternatively, if you prefer more texture in your soup, you can leave some potato chunks unblended, or even just use a potato masher to gently mash all of the potatoes.

Step 5: Add the cream

Carefully pour in the cream and give a stir until dispersed. Taste and add salt as necessary.

Step 6: Garnish and serve

Ladle soup into bowls and top with optional grated cheddar cheese, diced green onions, and freshly ground black pepper. Serve with slices of toasted baguette.

What Goes with Potato Soup?

Four ingredient potato soup is so delicious on its own, but is especially good with:

• Fresh green salad
• A handful of salted oyster crackers or crushed saltines
• Sliced toasted French bread
• Crispy crumbled turkey bacon
• Garlicky homemade croutons

Make Ahead and Storage

Can potato soup be refrigerated?

Yes, after allowing the soup to fully cool, transfer soup into an airtight glass storage container. In this way, the soup can be stored in the fridge for up to three days.

• Reheat: Pour soup into a small saucepan and reheat on the stove over medium heat. Add water if the soup requires a bit of thinning out.

Can potato soup be frozen?

Yes, after allowing the soup to fully cool, transfer soup into an airtight container. I actually love to use these reusable, FDA grade, BPA-free Ziploc bags because they freeze flat and take up very little room in the freezer!

• Reheat: Allow soup to thaw in the fridge for about 8 hours, and then reheat the soup on the stove over medium heat. Add water if the soup requires a bit of thinning out.

Frequently Asked Questions About 4 Ingredient Potato Soup (FAQ)

What are the best ways to prepare potatoes for soup?

This depends entirely on your personal preference. If you care only about achieving a smooth texture, then peel the potatoes before dicing into cubes. If you care more about retaining the nutrients in the potato peel, then leave the skin on before chopping into cubes. In either case, be sure to scrub and rinse the potatoes well first!

Is potato soup vegetarian?

This 4-ingredient potato soup recipe is not vegetarian because it uses chicken stock. To convert this recipe into a vegetarian soup recipe, simply replace the chicken stock with a vegetable broth. The flavor profile will be slightly different, but still very good!

Should potato soup be thick?

Again, this depends on your personal preference. Following this recipe will result in a thicker, albeit smooth soup that is almost of a gravy consistency. If you prefer a thinner soup, simply add additional chicken stock or skim milk for a thinner, broth-like consistency. Be sure to adjust the salt and pepper seasoning to compensate for the added liquid.

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