This hearty and budget friendly potato soup takes only 4 ingredients and 30 minutes to make. It’s hearty, creamy and rich, and thanks to our secret ingredient (an ingredient you might even be guilty of throwing away) it’s full of flavor!
When I’m in the mood for an old-fashioned, cozy meal, I turn to a favorite recipe: easy potato soup! This simple, creamy soup will keep you and your entire family full and warm on those unpredictable nights. This budget-friendly recipe only requires 4 ordinary ingredients to create an extraordinarily hearty soup for the whole family.
A thick and flavorful easy potato soup is a powerful tool in the hands of every home cook. Everyone has those busy days when they don’t have the time or energy to prepare a complex dinner or make an extra trip to the grocery store. I love that I can make this soup and know that I’ll have a simple, manageable meal my whole family will enjoy!
If you’re looking for a standby recipe to keep in your back pocket, this depression era potato soup recipe is definitely a showstopper! Here are some more old-fashioned recipes your family will enjoy.
What do you need to make his recipe?
- 2 pounds of russet potatoes peeled and cut: This should yield about 6 cups of one inch cubes. By making the potatoes relatively the same size, they will cook at the same rate.
- 2-3 Tablespoons of bacon grease: This is my secret ingredient! Most recipes will advise you to use butter, but I find that the flavor and richness of the bacon grease adds the perfect touch to an already scrumptious soup!
- 1 small, yellow onion, finely diced
- 2 cups of half and half: Whole milk can be used as a substitute, but it will take away an element of creamy richness that takes your soup to the next level.
- Salt and pepper to taste
Optional toppings:
- Shredded Cheddar cheese
- Chopped Chives
- Bacon pieces
- A dollop of Sour Cream
Step By Step Instructions:
- In a large stock pot, heat the bacon grease over medium-low heat, and add the diced onion. Sauté the onions until they are translucent. This should take about five minutes.
2. Next, add the peeled and cut potatoes to the pot, and add just enough water to barely cover the tops of the potatoes. You’re not drowning the potatoes, you’re cooking them.
3. Cover the stock pot with a lid and simmer until the potatoes are fork tender. This should take 15-20 minutes.
4. Add half and half to the pot and blend with an immersion blender until your 4 ingredient potato soup becomes thick and creamy. If you prefer chunks of potatoes in your soup, only blend half of the potatoes in your soup.
5. Finally, return the stock pot to the stove and heat all the way through. Generously season with salt and freshly cracked black pepper to enhance the soup’s flavor.
If you want to add some extra flavor, you can garnish your soup with freshly chopped chives, bacon bits, or shredded cheddar cheese just before serving. That’s all it takes!
I like to pair this recipe with a Ham and Cheese Sandwich or Easy Pull Apart Garlic Rolls for a complimentary burst of flavor! The best part is that these dishes only take 20 minutes and are hassle free.
What do I do with my leftovers?
If you happen to have leftovers, feel free to save your easy potato soup in an airtight container and refrigerate for 3 to 4 days. Don’t worry about storage space. It’s likely that you won’t have to save this delicious potato soup for very long!
Thinking about freezing your 4 ingredient potato soup? Here is a link to helpful information about how to properly freeze your soup at home.
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4 Ingredient Potato Soup
This hearty and budget friendly potato soup takes only 4 ingredients and 30 minutes to make. It’s hearty, creamy and rich, and thanks to our secret ingredient (an ingredient you might even be guilty of throwing away) it’s full of flavor!
Ingredients
- 2 pounds russet potatoes peeled and cut into 1 inch cubes, should equal about 6 cups
- 2-3 Tablespoons of bacon grease
- 2 cups half and half
- 1 small yellow onion, finely diced
- Salt and pepper to taste
Instructions
1. In a stock pot, heat the bacon grease over medium-low heat, and then add the diced onions. Sauté the onions until they are translucent, about 5 minutes.
2. Carefully add the potatoes to the pot and add just enough water to the stock pot to barely cover the tops of the potatoes. You want enough water to cook the potatoes, but not to drown them. Place the lid on the stock pot and bring to a simmer. Simmer the potatoes until they are fork-tender. This should take about 15-20 minutes.
3. Add half and half to the stock pot. Carefully blend with an immersion blender until the soup becomes thick and creamy. If you’d like a chunkier soup, only blend half of the soup with the immersion blender.
4. Return to the stove to heat thru. Generously season with salt and fresh cracked black pepper to taste.
5. If desired, garnish your soup with fresh chopped chives, bacon bits, or shredded cheddar cheese.
Notes
Whole milk may be substituted for the half and half, but it will be a little less creamy and rich.
Butter may be used in place of the bacon grease.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 310Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 34mgSodium: 130mgCarbohydrates: 38gFiber: 4gSugar: 6gProtein: 7g
Looking for another simple and tasty meal? Check out these hearty comfort food recipes.