This 4 ingredient potato soup is one of the easiest and most delicious recipes you can make. In just 30 minutes you can whip up this rich, creamy potato soup that is both gluten and dairy free. It's a healthy budget friendly, weeknight dish everyone will love
Jump to:
- Why You'll Love This Recipe
- What Are The Best Potatoes For Soup?
- What You Need To Make 4 Ingredient Potato Soup
- Best Potato Soup Toppings
- How To Make 4 Ingredient Potato Soup
- How To Cut Potatoes For Soup
- Recipe Variations
- How To Store And Reheat Leftovers
- What Goes Good With 4 Ingredient Potato Soup?
- FAQs
- More Recipes You'll Love
- Did you make this recipe?
- 4 Ingredient Potato Soup
- Check Out Latest Posts
This 4 ingredient potato soup is quickly becoming a family favorite! It's hearty and creamy, yet extremely healthy and ready in under 30 minutes.
Another great thing about this recipe is that it's made with just four (yes 4!!) pantry staple ingredients! You need potatoes, an onion, milk, and broth to whip up this velvety smooth, dairy free recipe.
This healthy potato soup makes a great appetizer for the holidays, or you can add some cooked sausage, ham, or leftover chicken to turn it into a 30 minute meal. Pair with a loaf of crusty bread or buttery biscuits for a delicious weeknight meal that is kid and adult approved.
Why You'll Love This Recipe
- It's made with just 4 ingredients
- This recipe is gluten free, dairy free, and can be vegan
- Quick and easy- ready in 30 minutes
- Minimal preparation required
- Rich and creamy, but still healthy
- Makes a great holiday appetizer
- Just add protein for a quick and healthy meal
What Are The Best Potatoes For Soup?
I've found that the best kind of potatoes for soup are waxy varieties because they don't contain as much starch. I prefer to use Yukon gold (which are semi waxy) or red bliss potatoes.
That being said, you can really use any kind of potato you have on hand to make this 4 ingredient soup.
What You Need To Make 4 Ingredient Potato Soup
Kitchen Tools:
- Sharp knife
- Cutting board
- Large pot
- Measuring cups and spoons
Ingredients:
- Potatoes: I prefer to use a waxy variety like red bliss or Yukon gold, but any you have on hand will work
- Onion: Yellow or white onions are best for cooking because they get very soft and blend easily into the soup
- Broth: You can use veggie broth to keep this vegan and vegetarian, but chicken broth will also work
- Coconut milk: I prefer to use coconut milk to keep this recipe completely dairy free. If you don't have coconut milk, any non-dairy milk will work as well as whole milk if you're not dairy free
Best Potato Soup Toppings
There's so many yummy options to top this 4 ingredient potato soup with! You can finish it with a light sprinkle of fresh herbs or do something more substantial like Italian sausage. Here's a full list of ideas!
- Crispy tofu
- Bacon bits
- Shredded cheese (both dairy free or regular)
- Chopped herbs
- Crumbled Italian sausage
- Ham
- Drizzle of buffalo sauce
- Chopped green onions
How To Make 4 Ingredient Potato Soup
- In a 3 quart pot heat the olive oil over medium heat and add in the onions once hot. Sauté for 5 minutes until soft, being sure to stir frequently to prevent burning
- While the onions are cooking, peel the potatoes (if needed) and chop them into 1 inch chunks
- After the onions are soft, pour the vegetable broth into the pot and add the chunks of potatoes. Turn the heat up to high and bring to a boil. Boil for 12-14 minutes, or until the potatoes are fork tender
- When the potatoes are soft, turn the heat off and pour the coconut milk, salt, garlic powder, paprika, and ground black pepper into the pot
- Use an immersion blender and blend on high until the potato soup is smooth and creamy
- Put the blender away and turn the stove to medium/low to reheat the soup, then serve and enjoy
How To Cut Potatoes For Soup
You'll want to cut the potatoes into equal sized chunks when boiling them for soup. If they're not cut equally then they won't cook at the same time and you may have potatoes that are too hard to blend into a creamy soup.
I recommend cutting them into 1 inch cubes because then they cook in under 15 minutes.
Recipe Variations
While I like this creamy 4 ingredient potato soup as is, here's a few ideas to customize it!
- Loaded baked potato soup: Top with bacon bits, shredded cheddar cheese, and sliced green onions
- Add cooked Italian sausage for a boost of protein
- Change up the seasoning and try adding some rosemary or thyme, or try elote seasoning or Cajun seasoning for a kick
- If you want a spicy soup, pour in a few tablespoons of buffalo sauce
- You can add any kind of leftover chicken, turkey, or pork to add protein and reinvent your leftovers
How To Store And Reheat Leftovers
STORING: Store any leftovers in an airtight container in the fridge for up to 5 days.
REHEATING: To reheat, pour your desired amount into a microwave safe bowl with a splash of coconut milk, cover with a damp paper towel, and heat for 30 seconds at a time until warm enough.
What Goes Good With 4 Ingredient Potato Soup?
If you're serving this healthy soup as an appetizer, here's a few meal ideas that pair well with it:
- Whole roasted chicken
- Air fryer turkey tenderloin
- Gluten free crab cakes
- Meatballs without eggs
- Gluten free meatloaf
- Dairy free chicken marsala
FAQs
While the base of most soups start with a roux (a mixture of flour and butter) in order to thicken it, this one relies solely on the potatoes for the creamy consistency.
There is absolutely no need for any flour in this gluten free potato soup.
Sure! You can make this up to 1 day in advance and reheat the day you want to serve it. Keep in mind that it does thicken a bit as it cools so you'll need to add a splash of coconut milk or veggie broth when reheating.
No, I do not recommend freezing 4 ingredient potato soup. Once it's defrosted after being frozen it can get a strange, grainy consistency which is unappetizing.
Expert Tips
- Cut the potatoes into equal size chunks when boiling them
- Use a waxy potato variety if you can
- If the potatoes have thin skin there is no need to peel them
- By using veggie broth this recipe will also be vegan and vegetarian
- Substitute the coconut milk with any non-dairy milk
- Use a high-speed blender if you don't have an immersion blender
- You can make this up to 1 day in advance
- The potato soup thickens as it cools so reheat with a splash of milk or broth
More Recipes You'll Love
- Gluten free chili
- Gluten free lasagna soup
- Tahini pasta
- 5 ingredient chili
- 3 ingredient pie crust (great for pumpkin or apple pies!)
Did you make this recipe?
If so, I would appreciate you leaving a comment and star rating down below. Also, follow me on Instagram and tag me or use #incoleskitchen so I can see what you made and share it.
Print4 Ingredient Potato Soup
This 4 ingredient potato soup is one of the easiest and most delicious recipes you can make. In just 30 minutes you can whip up this rich, creamy potato soup that is both gluten and dairy free. It's a healthy budget friendly, weeknight dish everyone will love.
- Prep Time: 5 minutes
- Cook Time: 20 Minutes
- Total Time: 25 minutes
- Yield: 6 Servings 1x
- Category: Soup
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, diced (about 1 cup)
- 2 pounds of potatoes cut into 1 inch chunks (peel potatoes first if using Russet)
- 4 cups vegetable broth
- 2 cups coconut milk
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
Instructions
- In a 3 quart pot heat the olive oil over medium heat
- Once hot, add in the onions and sauté for 5 minutes until soft. Be sure to stir frequently to prevent them from burning
- While the onions are cooking, peel the potatoes (if needed) and chop them into 1 inch chunks
- After the onions are soft, pour the vegetable broth into the pot and add the chunks of potatoes. Turn the heat up to high and bring to a boil. Boil for 12-14 minutes, or until the potatoes are fork tender
- When the potatoes are soft, turn the heat off and pour the coconut milk, salt, garlic powder, paprika, and ground black pepper into the pot
- Use an immersion blender and blend on high until the potato soup is smooth and creamy
- Put the blender away and turn the stove to medium/low to reheat the soup, then serve and enjoy
Notes
- Cut the potatoes into equal size chunks when boiling them
- Use a waxy potato variety if you can
- If the potatoes have thin skin there is no need to peel them
- By using veggie broth this recipe will also be vegan and vegetarian
- Substitute the coconut milk with any non-dairy milk
- Use a high-speed blender if you don't have an immersion blender
- You can make this up to 1 day in advance
- The potato soup tends to thicken as it cools so reheat with a splash of milk or broth if needed
Keywords: dairy free potato soup, potato soup with 4 ingredients, gluten free potato soup
Leave a Reply