What are the ingredients for potato soup?

Potato soup recipes can vary, but the basics often include potatoes, broth or milk, and some form of fat like butter or cream. In 4 ingredient potato soup, we keep it minimal: russet potatoes, milk, shredded cheddar cheese, and chopped green onions. No broth, no cream—just four simple ingredients that come together beautifully.

What are the 4 components of soup?

Typically, soup has four key parts: a liquid base, a main ingredient, flavorings, and a thickener or texture element. In 4 ingredient potato soup, milk is the base, potatoes are the heart, cheddar gives richness, and green onions add flavor and brightness. It’s all balanced, without needing extras.

What can I add to my potato soup to make it more flavorful?

If you want to boost flavor in your 4 ingredient potato soup, you’ve got plenty of options. Add a pinch of smoked paprika, roasted garlic, or a little hot sauce. A spoonful of sour cream or crispy bacon on top also adds great depth. These extras don’t take away from the simplicity—they just enhance what’s already good.

What is the best thickener for potato soup?

The beauty of 4 ingredient potato soup is that you don’t need a separate thickener. Russet potatoes release natural starch, especially when a little cooking water is left in the pot. As you mash or blend the potatoes, they naturally thicken the soup without needing flour or cornstarch.

4 Ingredient Potato Soup That’s Comfort In A Bowl Quickly

Description

This 4 ingredient potato soup is creamy, cozy, and packed with real comfort using just russet potatoes, milk, cheddar, and green onions. Perfect for weeknights or slow weekends, it’s fast, flexible, and made with pantry staples.

Ingredients

Scale

3 pounds russet potatoes, peeled and cut into 1″ pieces
2 cups 2% or whole milk
1 cup shredded cheddar cheese
12 green onions, chopped (green parts only)
Garlic, salt, black pepper (to taste)

Cook Mode Stay awake while cooking!

Instructions

Fill a large pot with enough water to just cover the potatoes. Bring to a boil.
Reduce heat to a simmer and cook for 15–20 minutes, or until potatoes are soft and falling apart when pierced.
Remove from heat and drain most of the water, leaving about half an inch in the pot.
Add milk, garlic, salt, and pepper to taste.
Mash the potatoes gently with a fork for a chunky texture, or blend if you prefer it smooth.
Simmer on low heat for 5 more minutes.
Serve in bowls topped with shredded cheddar, green onions, and more salt and pepper if needed.

Notes

This soup thickens as it sits—add a splash of milk when reheating to restore the creaminess.
For extra depth, use sharp cheddar or add a pinch of garlic powder or smoked paprika.
Want it smoother? Use a potato masher or immersion blender—but blend gently to avoid a gummy texture.
Stretch it further with extras like frozen corn, chopped spinach, or leftover vegetables.
Naturally gluten-free and easy to make dairy-free with oat milk and plant-based cheese.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soups
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 265
Sugar: 5g
Sodium: 420mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 9g
Cholesterol: 25mg