4-Ingredient Potato Soup Recipe (VIDEO)
There’s nothing like a big bowl of cozy potato soup when the weather is cold outside! And the best part? It’s incredibly easy to make. You can keep it simple with just the 4 main ingredients, or you can add seasoning and toppings to your heart’s desire!
I love making this easy recipe for a wholesome dinner that my family is always a fan of. The simple flavors are honestly just SO good and always hit the spot! Whether you’re making a meal for a friend, looking for a make-ahead freezer-friendly recipe, or just needing a quick cozy soup for dinner tonight, you’ll love how delicious this 4-ingredient creamy potato soup is.
RELATED: 15 Healthy Winter Soups
Ingredients in Potato Soup with Greek Yogurt
There are 4 main ingredients in this recipe:
- Yellow Onion
- Russet Potatoes
- Vegetable Broth
- Plain Yogurt
Of course, you’ll also need a little bit of olive oil (or any cooking oil) to sauté the onion and some salt and pepper to season this soup to taste!
How to make Easy Creamy Potato Soup
Making potato soup with only 4 ingredients is easier thank you think! Here’s a quick overview for how to make this easy potato soup recipe:
- Sauté the diced onion in a dutch oven or large pot.
- Add in the peeled and cubed potatoes with vegetable broth, then simmer.
- Blend the soup using an immersion blender (or regular blender, if necessary).
- Whisk together plain yogurt and warm water, then pour into the soup.
- Add salt/pepper to taste, top with your favorite toppings, and enjoy!
Notes About This Easy Creamy Potato Soup Recipe
- Any type of cooking oil works great for sautéing the onion. Butter is a delicious option, too!
- The yogurt in this recipe adds a creamy, delicious taste! Not a fan of yogurt? Sour cream is another great option.
- Feel free to add more seasoning to this soup if desired, such as garlic powder, dried parsley, cilantro, thyme, rosemary, or a small dash of dried oregano.
- Cheese is delicious as a topping, but you can also mix it into the soup!
- Adjust the consistency of this potato soup by adding more broth as desired.
- You can also make this with other types of potatoes, such as yukon gold potatoes or red potatoes. However, the cooking times may vary as these types often cook a bit quicker!
Toppings for Four Ingredient Potato Soup
- Cheddar Cheese
- Bacon Bits
- Fresh Parsley
- Diced Ham
- Shredded Chicken
- Chopped Kale
- Crumbled Garlic Bread
- Green Onions
How to store 4 Ingredient Potato Soup without Cream
Potato soup is one of the best recipes for refrigerating, freezing, and storing for later!
Refrigerating – This recipe can be stored in an airtight container in the fridge for 3-5 days.
Freezing – To freeze, let the soup cool in an airtight container in the refrigerator for 1 hour. Move to the freezer and store for up to 3 months!
To reheat, it’s best to let the soup thaw in the refrigerator the night before. When ready to enjoy, simply heat it up in the microwave or stove top!
More Easy Soup Recipes
- Pumpkin Curry Soup
- Creamy Turkey Wild Rice Soup
- Slow Cooker Turkey Chili
- The BEST Sweet Potato Soup Recipe
- Slow Cooker Chicken Tortilla Soup
- Creamy White Chicken Chili
Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons!
Four Ingredient Potato Soup
Equipment
Ingredients
- 1 Tablespoon olive oil
- 1 medium yellow onion, diced
- 2 1/2 pounds russet potatoes, peeled and cubed
- 5-6 cups vegetable broth, divided (or chicken broth)
- 3/4 cup plain greek yogurt (+ 1/4 cup warm water)
- salt/pepper (to taste)
Instructions
- Sauté the diced onion with olive oil for about 5 minutes in a dutch oven or stock pot.
- Add in the peeled and cubed potatoes, followed by 4 cups of vegetable or chicken broth.
- Simmer over medium/low heat for about 20 minutes (or until potatoes are fork tender).
- Whisk together the greek yogurt and warm water, then slowly pour into the pot and stir.
- Use an immersion blender to blend until smooth, or transfer to a regular blender (you may need to do this in batches). If using a regular blender, it helps to blend on the lowest setting with the lid slightly ajar so heat can escape.
- Once blended, whisk in the additional 1-2 cups of vegetable broth to thin (if desired). Add salt and pepper to taste.
- Garnish with cheddar cheese, fresh parsley, and/or bacon bits. Enjoy!
Ashley says:
This recipe was a winner for me. I followed the steps exactly but added two ingredients at the end: 4 tablespoons of marine collagen and 1 tablespoon of nutritional yeast. I garnished with green onions and imitation bacon bits. My husband added sour cream to his. I love how simple this recipe is and will definitely make it again.
Jar Of Lemons replied:
Thanks for giving this a try, Ashley! So glad you and your husband enjoyed it!