Easy 4-Ingredient Potato Soup

4-ingredient potato soup with leeks in a white bowl, close up.

Flavorful4 ingredient potato soup with potatoes, leeks, stock, and butter, one of the simplest and best potato soup recipes. There is no need to add anything; this soup is full of flavor just as it is!

Course Soup

Cuisine Irish

Prep Time 10

Cook Time 25

Servings servings

Calories 178kcal

Author Adina

Equipment

Soup pot

Ingredients

1-2 leeks depending on size 12.5 oz/ 350 g
2 lbs potatoes 1 kg
3 tablespoons butter Note 1
3 ¼ cups chicken stock or vegetable broth, 800 ml
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 /1 kg
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 / 800 ml
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.

Nutrition