This flavorful 4-ingredient potato soup with potatoes, leeks, stock, and butter is one of the simplest and best potato soup recipes. There is no need to add anything; this easy and delicious soup is full of flavor, just as it is!
This 4-ingredient potato soup is perfectly delicious without a BUT. You can find many four-ingredient potato soup recipes out there, but most of them say: the recipe is delicious, but to make it even better, you can add this or that (most of the time, crumbled bacon and cheddar cheese).
Hmm, if I am specifically looking for something tasty yet using just a few basic ingredients, I don't want to hear anything about extra ingredients. This recipe has only four ingredients (not counting salt and pepper), and the dish is wonderful!
And if you would like another easy recipe for soup, try Asparagus and Potato Soup or Panera Black Bean Soup.
Ingredients: 4
Preparation time: 10 minutes
Cooking time: 25 minutes
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Recipe ingredients
Potatoes: I use any potatoes I have at the moment. I've already cooked this recipe with Russet potatoes (especially if I wanted to blend it), with Yukon Golds, red potatoes, or no-name plain sorts. Try the No-Cream Leek and Potato Soup or the Celeriac Apple Soup, too.
Leeks are a flavor booster, the main reason you will not need to add any other ingredients.
Butter: To keep the soup vegan, use olive oil or vegan butter instead.
Stock: Good quality chicken or vegetable stock. To keep the soup vegetarian, use vegetable broth.
See the recipe card for detailed instructions and full information on ingredients and quantities.
How to make 4-ingredient potato soup?
- Vegetables: Clean the leeks. Chop them into small pieces and set them aside. Peel, wash, and chop the potatoes into bite-sized cubes.
- Step #1: Melt the butter in a large soup pot.
- Step #2: Add vegetables and a sprinkle of salt, stir well to combine, and saute on medium-low heat for 8 minutes, often stirring (2).
- Step #3: Add the stock, stir well, and cover the pot.
- Step #4: Simmer the 4-ingredient potato soup for 15-20 minutes or until the potatoes are soft. Adjust the taste with salt and freshly ground black pepper. Add a lot of pepper for a kick.
Tips
Clean the leeks well, as dirt often hides between the layers.
- Rinse them on the outside, then trim off the roots. If the green ends look dry or wilted, cut off the last 1-2 cm.
- Slice the leek lengthwise from the white part into the green top, then open the layers slightly and rinse well under cold running water until all dirt is gone.
Consistency: For the soup, you can leave it chunky or blend it until smooth, depending on what you prefer. If you use an immersion blender, blend directly in the pot until you reach the texture you like.
Make in advance and store
You can cook this potato soup 2-3 days in advance. Once cooked, let it cool and refrigerate the covered pot.
Refrigerate leftovers in an airtight container for 3-4 days, a bit less if you cooked the soup in advance.
Don't freeze it; frozen and thawed potatoes are not nice; they are grainy and weird.
Reheat it on the stovetop or in the microwave.
What to serve it with?
Any kind of bread you like, from dark sourdough to French baguette. We also love dinner rolls and garlic bread, or we eat it just as it is, with no extra bread.
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📖 Recipe
Easy 4-Ingredient Potato Soup
Equipment
- Soup pot
Ingredients
- 1-2 leeks depending on size 12.5 oz/ 350 g
- 2 lbs potatoes
- 3 tablespoons butter Note 1
- 3 ¼ cups chicken stock or vegetable broth
- fine sea salt and freshly ground black pepper
Instructions
- Clean the leeks: Wash them thoroughly on the outside, cut, and discard the roots and the last inch (2 cm) or so of the dark green ends if they are wilted. Slice lengthwise. Carefully fan open the layers without taking the leek apart, and rinse under cold running water until all the dirt is removed. Chop the leeks and set them aside.1-2 leeks
- Potatoes: Peel, wash, and chop them into bite-sized cubes.2 lbs potatoes
- Saute: Melt the butter in a large pot. Add vegetables, a sprinkle of salt, stir well to combine. Saute on medium-low heat for 8 minutes, often stirring.3 tablespoons butter
- Simmer: Add the stock, stir well, cover the pot, and simmer for 15-20 minutes or until the potatoes are soft (Note 2).3 ¼ cups chicken stock
- Adjust the taste with salt and pepper. If you want the soup slightly hot, add lots of freshly ground black pepper (Note 3). fine sea salt and freshly ground black pepper
Notes
- Vegan version: Use olive oil or vegan butter and vegetable broth to make the soup vegan.
- Consistency: I prefer it chunky, but you can blend it to make it creamy. Please don't overdo it; potatoes will turn gluey when blended for too long.
- Storage: The soup keeps well in the refrigerator for about 3-4 days. Don't freeze it.
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