4-Ingredient Potato Soup

Brittany Brinson
Jan 6, 2023
3 min read

In reality, sometimes we struggle and we have not made it to the store yet. Sometimes we just need a quick 4 ingredient meal to get us by until we can get to the store. That is where I come in! I am going to begin a series on "Struggle Meals" because we have all been there! To start the series, I will be showing you my 4-ingredient Potato Soup that you can make in. your slow cooker.

This is actually pretty delicious for only four ingredients. If you have toppings available, then that will make it even better. This comes out to be super creamy and thankfully, my whole family loved it!

Ingredients

Potatoes: The best potatoes to use, I would say would be russet potatoes. You can use other types of potatoes, but the texture will be different.

Onion: Yellow onions are the best for this recipe, but white onions will work as well. I will say if you use red onions, the color of the soup will not look appetizing, so I would say stick to lighter color potatoes.

Milk: Any milk you have on hand will work. I typically use Raw Milk, but you can use whatever is at your disposal.

Butter: Butter added richness to the soup and it is absolutely needed.

Toppings to Add to Enhance your Soup

These are optional but definitely add to the flavor.

Bacon: If you have bacon bits or even some bacon you can fry up on a skillet, then cut up into small pieces, this is a delicious topping to add!

Cheese: Any cheese you have on hand would be a great addition to your soup. I personally prefer Colby Jack, but cheddar cheese is a great option, too.

Green Onions: Chop these up and add them to your soup for a little extra crunch and flavor.

How to Make Potato Soup

Begin by chopping the potatoes and onions, then adding them to your slow cooker along with water. Cook on high for 3-4 hours or on low for 6-8 hours.

Once the potatoes are softened and falling apart, grab an immersion blender and blend your potatoes straight in the crockpot. If you do not have a blender of some kind and prefer potato chunks in your soup, grab a potato masher, instead.

Add in the butter along with 1 cup of milk, and stir until the butter is melted in.

If you prefer a thinner soup, add more milk to reach the desired consistency.

Season with salt and pepper to taste and add additional optional toppings if you desire to do so.

Recipe

Prep Time: 10 Minutes

Cook Time: 4 Hours

Servings: 6

Calories: 300

Ingredients:

- 3 lb Russet potatoes, peeled, chopped, and rinsed.

- 1 Onion chopped

- 5-6 cups of water

- 6 tablespoons of butter

- 1 cup of milk

- salt and pepper to taste

Optional Toppings:

- bacon

- cheese

- green onions

Instructions:

Chop potatoes and ions. Add to slow cooker with water. Cook on high for 3-4 hours or low for 6-8 hours.
Once the potatoes are softened and falling apart, grab an immersion blender and blend your potatoes straight in the crockpot. If you do not have a blender of some kind and prefer potato chunks in your soup, grab a potato masher, instead.
Season with salt and pepper to taste. Serve as is or with toppings.

Additional Tips:

Reheating: Add a little milk to your soup and reheat it on the stovetop.

Storing: Store in an airtight container for up to five days.