Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Four Ingredient Potato Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 4 reviews

This creamy Four Ingredient Potato Soup is a comforting and simple dish perfect for a quick weeknight meal. Made with russet potatoes, sautéed onion, vegetable broth, and creamy Greek yogurt, this soup blends wholesome ingredients for a rich and satisfying flavor. Ready in just 40 minutes, it is easy to prepare and customizable with your favorite garnishes like cheddar cheese, fresh parsley, or bacon bits.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 Tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 1/2 pounds russet potatoes, peeled and cubed
  • 5-6 cups vegetable broth or chicken broth, divided
  • 3/4 cup plain Greek yogurt
  • 1/4 cup warm water
  • Salt and pepper, to taste

Optional Garnishes

  • Shredded cheddar cheese
  • Fresh parsley, chopped
  • Bacon bits

Instructions

  1. Saute Onion: Heat the olive oil in a Dutch oven or stock pot over medium heat. Add the diced yellow onion and sauté for about 5 minutes until translucent and fragrant.
  2. Add Potatoes & Broth: Add the peeled and cubed russet potatoes to the pot, followed by 4 cups of vegetable or chicken broth. Stir to combine.
  3. Simmer: Reduce the heat to medium-low and let the soup simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through.
  4. Add Yogurt: In a small bowl, whisk together the plain Greek yogurt and warm water until smooth. Slowly pour the yogurt mixture into the soup pot, stirring gently to incorporate.
  5. Blend: Use an immersion blender directly in the pot to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend on the lowest setting with the lid slightly ajar to allow steam to escape.
  6. Add Broth & Season: After blending, whisk in the remaining 1-2 cups of vegetable broth to reach your desired soup consistency. Season with salt and pepper to taste.
  7. Garnish & Serve: Ladle the hot soup into bowls and garnish with shredded cheddar cheese, chopped fresh parsley, and/or crispy bacon bits if desired. Serve immediately and enjoy.

Notes

  • You can substitute chicken broth for vegetable broth if preferred.
  • For a thinner soup, adjust the amount of broth added after blending.
  • The Greek yogurt adds creaminess without the heaviness of cream, but you can use sour cream as an alternative.
  • For a vegan version, replace Greek yogurt with a plant-based yogurt and use vegetable broth.
  • To make the soup ahead, store in airtight containers and reheat gently on the stovetop.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/four-ingredient-potato-soup-recipe/