Table of Contents
How to Make 4 Ingredient Potato Soup
This soup is not hard to make at all, but just in case you need some help, here are the steps to take, with photos!
Step 1:
Weight your potatoes. The “3 pounds” I refer to in the recipe is weighed before peeling and cutting. This doesn’t have to be an exact measurement, but don’t go too much less or more than 3 pounds or it will mess with the texture of the soup when pureed with the stock.
Step 2:
Chop your onion and peel and chop your potatoes. Add to the crockpot with the chicken stock.
Step 3:
Add salt, pepper, and any additional spices you want to flavor the soup. Set the temperature to low and set a timer for 5 hours.
Step 4
Take about half of the potatoes out of the crockpot and ALL of the broth. Put into the blender. Blend on high until smooth. Note: you can do this is two sittings if you’d like. Just make sure to leave enough potatoes out so that you still have some nice chunks in the soup (unless you like pure blended soups, in which case you can add all of the potatoes!)
Step 5
Add the puree back to the crockpot. After the soup cools for 10-15 minutes, add the grated cheese slowly, a little at a time. You don’t want the soup to be too hot because the cheese can end up stringy. By waiting a little bit and adding it in slowly, it should melt into the soup perfectly.
Ready to print out this recipe and make it yourself? See below!
4-Ingredient Potato Soup: Easy Crockpot Recipe
A velvety smooth potato soup recipe that calls for just 4 main ingredients! Perfect for a busy day when you need to “dump and go” using the crockpot.
MAIN INGREDIENTS
3 pounds russet potatoes, peeled and cubed
4 cups chicken stock
1 small yellow onion, diced
1 cup medium cheddar cheese, shredded (omit if dairy free)
1 tsp salt and 1/4 tsp pepper (or to taste)
Additional Ingredients (optional)
1/4 tsp paprika
Sprinkle of garlic powder
Chopped leftover ham or crumbled bacon
Green onions
DIRECTIONS
1.Dice your onion and add it to the crockpot.
2.Wash and peel your potatoes. Cut into cubes and add to the crockpot along with 4 cups of chicken stock.
3.Add salt, pepper, and additional spices (if desired) and stir.
4.Cover crockpot and cook on
high for 5-6 hours, or low for 6-7 hours, or until potatoes are nice and tender (test with a fork to make sure they are done before proceeding!)
5.When potatoes are done, take out all the broth and about half of the potatoes and onions, and add to the blender. (If your blender is small, you can also do this in two sittings, just make sure to leave out some extra potato chunks). Blend on high until smooth. Add pureed soup back to the crockpot with the remaining potatoes and onions. Taste and add additional salt and pepper if needed.
6.Let the soup cool off for a few minutes, then add 1 cup of cheese. Do not add the cheese all at once, but in little bits at a time. Stir gently until melted, then add more until the whole cup is incorporated.
7.Serve immediately, with additional toppings like green onions and ham/bacon if desired!