Easy Potato Soup

Easy Potato Soup

Soup season is here and not sure about you, but I’m always on the hunt for a quick and easy dinner my whole family loves. On a cold day I want a warm pot of soup simmering away. Potato soup has been a long time favorite over here, and this super easy 4 ingredient version couldn’t be easier for a weeknight dinner. This is a simple potato soup with a creamy texture, minimal ingredients, that just really hits the spot in winter months. It’s one of my favorite soup recipes!

Can you believe this soup only has 4 ingredients? .Now I don’t include ingredients like salt, pepper, and olive oil, and the best part is you can go crazy on the toppings if you choose. This is the absolute best potato soup recipe and the ultimate comfort food. Ready to learn how to make it?

Easy Potato Soup

Basic Ingredients needed for Easy Potato Soup Recipe:

  • Potatoes: 
  • Onions: I use leeks because they are easy to cut and add a nice flavor. Yellow onion, white onion, green onion or even red onion would be great options too.
  • Broth: Either Chicken stock, chicken broth, vegetable broth, vegetable stock, or any sort of bouillon would be fine here.
  • Cream Cheese: This may not be a traditional or expected ingredient but I love the use of cream cheese to add a creamy richness to the soup. You can also use heavy cream or whole milk if that’s what you have on hand.

Supplies needed for 4 Ingredient Potato Soup:

  • Immersion Blender
  • Large pot or soup pot
  • Slotted spoon or small strainer

Easy Potato Soup

How to make this 4-ingredient potato soup recipe:

In a large stockpot or dutch oven sauté the leeks or onions in some olive oil over medium-low heat until soft. Season with salt and pepper. Add in the broth and potatoes and bring to a boil. Reduce to a simmer and cook until the potatoes are soft enough for a fork to go through easily. Strain out some of the chunks of potatoes and add in the cream cheese, cut into cubes. Purée the mixture until you have a creamy soup, and add the potatoes back in. Add your favorite toppings and enjoy.

Chopped leeks and diced potatoes

Want Loaded Baked Potato Soup?

Some of my favorite toppings for this creamy potato soup include:

  • Sharp Cheddar Cheese
  • Crispy Bacon Bits
  • Dollop of Sour Cream
  • Sliced green onions

Easy Potato Soup

What are the best potatoes to use for this recipe:

My favorite are yukon gold potatoes but you can use russet potatoes (peeled,) or red potatoes as well

What to serve with Potato Soup:

This is one of my favorite comfort foods and a bowl of loaded potato soup with a roll or piece of garlic bread feels like a main meal to me. You could also serve it with bread bowls or some sweet Italian sausage. Check out What to eat with Potato Soup HERE.

Easy Potato Soup

Can I make this recipe in a slow cooker?

Yes! Combine the onions or leeks, potatoes, broth, salt and pepper into your slow cooker and cook on high for 4-6 hours or low for 6-8. Then strain out some of the potato, add in the cream cheese in cubes, and puree the remaining soup. Add in the potato chunks and season with salt and black pepper.

Hot tip: cooking bacon as a garnish? Cook the leeks in a little of the bacon grease for a rich smoky flavor!

Easy Potato Soup

Ways to make this recipe your own:

  • Herbs: Adding fresh or dried herbs to the onions while they cook is a great way to add extra flavor to your liking. I love rosemary and thyme with this recipe.
  • Butter instead of oil: Have some good salted butter on hand? Cook your onions in that instead of oil for a richer soup.
  • Seasonings: Garlic powder, onion powder, chili flakes and Italian seasoning would all be great choices here.

Full recipe below!

4 Ingredient Potato Soup

Easy Potato Soup

Yield: 6-8 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

A quick and easy potato soup using 4 simple ingredients.


  • 4 leeks sliced or 2 medium/lage onions diced
  • 6 medium sized potatoes- yielding about 6 cups diced potatoes
  • 6 cups of broth (chicken or veggie)
  • 1 8oz block of cream cheese
  • olive oil, salt & pepper
  • toppings of choice (bacon, scallions, cheese etc.)


  1. In a large dutch oven of stock pot heat some olive oil over medium heat.
  2. Add the leeks or onions and cook until soft and just starting to brown. Add salt & pepper.
  3. Add the potatoes and enough broth to just cover them. (Save the rest for later.)
  4. Bring to a boil and cook until potatoes are soft. (Test with a fork- if it goes through easily they are ready.)
  5. Using a slotted spoon remove some of the potatoes and set aside.
  6. Add the softened cream cheese in pieces and pureé with an immersion blender until smooth. Add the rest of the potatoes back in and season with more salt & pepper to taste. Add more broth if desired depending on how thick you want your soup and simmer for 5-10 minutes.
  7. Top with grated cheese, scallions, bacon, herbs, or other toppings of choice


This soup is extremely adaptable. If you want a perfectly smooth thick soup- purée it all. If you want a brothier version, remove less of the potatoes to purée and add more broth

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


  1. I made this soup tonight. So simple and so delightful! A real comfort food. Delicious and not high in calories. Thanks!!

        1. This recipe used 6 cups of broth and 1 8 oz block of cream cheese. If you don’t have cream cheese you can sub 1 cup of heavy cream

  2. I didn’t see entire recipe so I refreshed it and full recipe came up. ‍♀️

  3. This was a great recipe for when I had almost no time or ingredients. I added a few diced carrots to the broth and loved every bite. Simple but delicious!

  4. I’m looking to make this tonight ! But I don’t have any blender of any sorts at this time :( is there a way to get the potatoes puréed without a blender !

    1. You don’t need to blend them- But you’d need a food processor, blender, immersion blender etc. Otherwise you can just have the texture be a bit different!

  5. Made this soup tonight. Easy to cut in half and very filling and tasty.

  6. I used store bought hash browns, sautéed chopped onions, celery, carrots and garlic. Added Swanson chicken broth, simmered till tender. Added cream cheese, chopped bacon, chopped green onions and voila!! Absolutely delicious!!! To thicken it more, I added instant mashed potatoes

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