5 ingredient potato soup is my go-to answer on those nights when I walk into the kitchen, drop my keys, and realize I’ve got zero energy left to think about dinner. This recipe doesn’t ask much from you. Just one pot, a handful of pantry staples, and maybe a little space on the stove while you tackle everything else on your plate.
It’s creamy. It’s comforting. And somehow, even with just five simple ingredients, it tastes like a big exhale in a bowl.
I still remember last Tuesday, when it had been raining nonstop and the evening felt heavier than usual. I stood at the stove with one hand stirring and the other holding onto a moment of peace. This soup gave me that moment. It always does.
This isn’t just a recipe. It’s your midweek reset button.
Want more no-fuss comfort like Want more no-fuss comfort like this? Check out Crockpot Cabbage Roll Casserole.
You can make this cozy, creamy 5 ingredient potato soup in one pot with just 20 minutes of hands-on time. It’s nourishing, dairy-optional, and family-approved.
Table of Contents
Why You’ll Love This 5 Ingredient Potato Soup
This simple potato soup recipe is everything comfort food should be. It’s creamy, hearty, and made from ingredients you probably already have on hand. Even better, it’s flexible enough to meet your needs whether you’re going dairy-free, vegetarian, or just trying to feed everyone without breaking a sweat.
This simple potato soup recipe is creamy, nourishing, and ready in about 30 minutes with pantry staples. It’s easy to adapt for dairy-free and vegetarian diets and perfect for a cozy, weeknight dinner.
Here’s why it’s a keeper:
- Just five ingredients. No filler, no fluff, just real food.
- Naturally nourishing. Potatoes are packed with potassium and fiber, making this soup as good for your body as it is for your mood. If you’re focusing on healthy comfort food, try this recipe alongside my Healthy Beef and Broccoli Stir Fry.
- One pot to clean. Minimal effort means more time to unwind.
- Kid and adult approved. Everyone goes back for seconds, and no one asks what’s missing.
- Total comfort food energy. Feels like something that took hours, but comes together fast.
What You’ll Need to Make This Soup
This soup fits right into your life because the ingredient list is as short as it is satisfying. These are the staples that turn into something magical when they simmer together.
Here’s what you’ll need:
- 2 pounds Russet or Yukon gold potatoes
These are ideal because they break down just enough to create that creamy texture while still leaving some bites intact. - 4 to 5 cups low-sodium vegetable or chicken broth
Go with what you have. If you’re keeping it vegetarian, stick with the veggie broth. - 1 cup milk or unsweetened plant-based milk
Oat or almond milk work great if you’re avoiding dairy. Choose what fits your lifestyle. - 1 small yellow onion, diced
Adds a subtle depth of flavor that ties everything together. - Optional for richness: 4 ounces light cream cheese or ½ cup shredded sharp cheddar
These aren’t required, but they take the creaminess to the next level if you want a little extra comfort. - Salt and pepper to taste
Taste as you go and adjust depending on the broth you use. - Optional toppings
Think chopped green onions, chives, or a sprinkle of cheese if you’re feeling fancy.
No fancy ingredients. No hidden extras. Just what you need for a bowl of cozy satisfaction.
How to Make 5 Ingredient Potato Soup
You won’t need any fancy techniques or equipment. Just a pot, a blender, and a little bit of time. This recipe was made for busy evenings and low energy days.
Step-by-step instructions:
1. Sauté the onion
In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and cook for about 3 to 4 minutes, stirring occasionally, until it softens and starts to smell sweet.
2. Simmer the potatoes
Add the diced potatoes or frozen hash browns and pour in the broth. Bring everything to a boil, then reduce the heat to medium-low. Let it simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
3. Blend for creaminess
Use an immersion blender to blend part of the soup directly in the pot. Blend until it’s creamy but still has a few chunks left for texture. If you prefer a smoother soup, blend a little more.
4. Stir in the milk and optional cheese
Add your choice of milk or plant-based milk. If you’re using cream cheese or shredded cheddar, stir it in now. Keep the heat low and gently stir until the soup is creamy and everything is melted.
5. Taste and season
Add salt and pepper to taste. Depending on your broth, you might not need much.
6. Serve with toppings
Ladle into bowls and top with chopped green onions, chives, or a sprinkle of cheese if you like.
This is one of those recipes where the leftovers taste just as good, if not better, the next day.
The Secret to a Perfect 5 Ingredient Potato Soup
Making this soup shine is less about what you add and more about how you cook it. The magic happens when you let simple ingredients do what they do best, without overcomplicating things.
The secret to a perfect 5 ingredient potato soup is using real potatoes, a one-pot method, and blending just enough to get that creamy texture while keeping some bites for heartiness.
Here’s how to take it from good to unforgettable:
- Start with a soft sauté
Gently cooking the onion first brings out natural sweetness and builds a solid base of flavor. - Use the right potatoes
Russet or Yukon gold potatoes both break down just enough to create creaminess without needing any thickeners. - Blend only part of the soup
This step gives you the best of both worlds. Use an immersion blender to partially puree while leaving some chunks for texture. No flour, no cornstarch, no fuss. - Add milk gently at the end
Once the potatoes are soft and blended, stir in the milk or plant-based milk. Keep the heat low so it stays smooth and doesn’t curdle. - Make it yours
The optional cheese or cream cheese is where you can choose your comfort level. Add it if you want something extra rich, or leave it out for a lighter bowl.
Easy Variations: 3 Ways to Make It Yours
This 5 ingredient potato soup is designed to flex with your lifestyle. Whether you’re dairy-free, using what’s in the freezer, or setting it and forgetting it in the slow cooker, here are three simple ways to make it fit your needs.
Dairy-Free Potato Soup
If you’re avoiding dairy, this soup still delivers full-on creaminess. Just use oat milk or almond milk instead of dairy milk. For richness, stir in a scoop of your favorite vegan cream cheese at the end. It melts beautifully and adds a lovely, smooth texture.
Pro tip: A splash of olive oil or a sprinkle of nutritional yeast on top gives it that little something extra.
Slow Cooker Potato Soup
Short on time? Let your slow cooker do the work. Just add all the ingredients except the milk and cheese. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Once the potatoes are tender, blend part of the soup and stir in the milk or cheese right before serving.
Hash Brown Soup Shortcut
No time to peel and chop? Frozen hash browns work great. Just toss them in straight from the freezer and simmer like usual. They break down quickly, making the soup creamy in less time.
Bonus: This version cuts your prep time to practically nothing.
For another simple, high-protein meal that utilizes simple ingredients, try these Cottage Cheese Keto Recipes.
Serving and Storing Your 5 Ingredient Potato Soup
This soup doesn’t just win at dinnertime. It’s also perfect for lunches, meal prep, and cozy leftovers you’ll actually look forward to.
Serving Tips:
- Serve hot in a wide bowl with your favorite toppings.
Green onions, fresh chives, a swirl of plant-based cream, or a sprinkle of cheese all work beautifully. - Add a side of crusty bread or a simple salad if you want to round out the meal without extra effort.
Storing:
- Let the soup cool completely before transferring it to containers.
- Store in airtight jars or containers in the fridge for up to 4 days.
- The flavor often deepens overnight, making leftovers even more delicious.
If you’re freezing, check out my tips for making sure your Slow Cooker Lentil Soup stays creamy after thawing.
Freezing:
- Yes, you can freeze it. Just skip the cheese if you plan to freeze, since dairy can separate.
- Freeze in individual portions for easy grab-and-go meals.
- Thaw in the fridge overnight and reheat gently on the stove, adding a splash of broth or milk if needed.
Reheating:
- Warm it on the stovetop over low to medium heat.
- Stir gently as it heats and taste before serving. You might want a pinch more salt or pepper.
5 Ingredient Potato Soup
Ingredients
- 2 pounds Russet or Yukon gold potatoes peeled and diced
- or use frozen hash browns as a shortcut
- 4 to 5 cups low-sodium vegetable or chicken broth
- 1 cup milk or unsweetened plant-based milk such as oat or almond
- 1 small yellow onion diced
- Optional: 4 ounces light cream cheese or ½ cup shredded sharp cheddar
- Salt and pepper to taste
- Optional toppings: chopped green onions chives, or grated cheese
Instructions
- Sauté
- Heat a drizzle of olive oil in a large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until soft.
- Simmer
- Add the potatoes or hash browns and pour in the broth. Bring to a boil, then reduce to medium-low and simmer for 15 to 20 minutes until potatoes are tender.
- Blend
- Use an immersion blender to blend part of the soup until creamy. Leave some chunks for texture.
- Add Milk and Cheese
- Stir in the milk and any optional cheese. Heat gently until smooth and warmed through.
- Season and Serve
- Taste and add salt and pepper. Serve hot with your favorite toppings.
Notes
- For a dairy-free version, use plant-based milk and vegan cream cheese
- For the slow cooker, add all ingredients except milk and cheese and cook on low for 6 to 8 hours. Stir in milk and cheese before serving
Conclusion
Sometimes the simplest meals are the ones that stay with you. This 5 ingredient potato soup is proof that you don’t need a long list of ingredients or a lot of time to make something truly comforting.
It’s the kind of recipe you’ll come back to again and again. For quiet evenings. For busy days. For anyone who needs a little extra comfort in a bowl.
If you try it, I’d love to hear how it goes. Share your version and tag @EasilyMeal so we can keep spreading simple, feel-good meals together.
FAQ
How do you make potato soup with just 5 ingredients?
Start by sautéing onion, then simmer potatoes in broth until tender. Blend part of the soup, stir in milk, season, and serve. You can add optional toppings if you like, but the base soup only needs five main ingredients.
Can I make 5-ingredient potato soup dairy-free?
Yes. Use unsweetened oat or almond milk and swap in vegan cream cheese or leave it out entirely. The soup still turns out creamy and satisfying.
What kind of potatoes are best for potato soup?
Russet or Yukon gold potatoes are ideal. They break down just enough to make the soup naturally creamy without needing extra thickeners.
Can I use frozen hash browns instead of potatoes?
Absolutely. Frozen hash browns save time and still give the soup great texture. Just toss them into the pot and cook as you would with diced potatoes.
How can I thicken potato soup without flour?
Blending part of the soup is the easiest way. The potatoes themselves act as a natural thickener once they break down. No flour or starch needed.
Can I cook 5-ingredient potato soup in a slow cooker or Instant Pot?
Yes. For the slow cooker, combine everything except milk and cheese and cook on low for 6 to 8 hours. Stir in milk at the end. For the Instant Pot, cook on high pressure for 8 minutes, then quick release and finish as usual.
