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5-Ingredient Potato Soup
When grocery prices feel like a jump scare, I lean hard on the recipes that are cheap, filling, and still taste like real comfort food. This 5-Ingredient Potato Soup is exactly that kind of meal—creamy, cozy, and made from things most of us already have sitting in the kitchen.
It’s the kind of soup you can throw together on a cold night when you don’t want to think too hard. No endless chopping. No fancy add-ins. Just a simple, old-school pot of potato soup that tastes way more indulgent than it has any right to for the price.
Why I love this recipe
- It’s truly budget-friendly. Potatoes do the heavy lifting.
- Only 5 main ingredients, but it tastes like more.
- One pot, minimal mess, and leftovers reheat beautifully.
- Customizable with whatever you have on hand.
Ingredients (5 main ingredients)
- 2 ½ lbs russet potatoes, peeled and diced
- 1 medium yellow onion, diced
- 4 cups chicken broth (or vegetable broth)
- 1 cup milk (any kind)
- ¾ cup shredded cheddar cheese
Optional pantry staples (not counted)
- Salt + black pepper
- Garlic powder (or 1 clove garlic)
- Butter (1–2 tbsp for extra richness)
- Green onions or bacon for topping (if you’ve got it)
Swaps and notes
- Potatoes: Russets make it creamy; Yukon Golds make it buttery and slightly thicker.
- Milk: Whole milk is richest, but 2%, evaporated milk, or even unsweetened oat milk works.
- Cheese: Cheddar is classic, but Monterey Jack or a blend is great too.
- Thicker soup: Mash more potatoes at the end. Thinner soup? Add a splash more broth.
I Made Creamy Potato Soup With Just 5 Ingredients… and It’s Shockingly Good
When grocery prices feel like a jump scare, I lean hard on the recipes that are cheap, filling, and still taste like real comfort food. This
Prep: min | Cook: min | Total: min
Servings:
Ingredients
- 2 ½ lbs russet potatoes, peeled and diced
- 1 medium yellow onion, diced
- 4 cups chicken broth (or vegetable broth)
- 1 cup milk (any kind)
- ¾ cup shredded cheddar cheese
- Optional pantry staples (not counted):
- Salt + black pepper
- Garlic powder (or 1 clove garlic)
- Butter (1–2 tbsp for extra richness)
- Green onions or bacon for topping (if you’ve got it)
Instructions
- Sauté the onion (optional but worth it).If you’re using butter, melt it in a soup pot and cook the onion for 3–4 minutes until soft. If you’re skipping butter, you can still sauté with a splash of broth.
- Simmer the potatoes.Add diced potatoes and broth. Bring to a boil, then reduce to a simmer and cook 15–18 minutes, until potatoes are very tender.
- Make it creamy.Use a potato masher to mash some of the potatoes right in the pot (leave some chunks). Stir in the milk.
- Add the cheese.Turn heat to low and stir in cheddar until melted. Taste and season with salt and pepper (and garlic powder if using).
- Serve hot.Bowl it up and top however you like.
Nutrition
- Calories:
- Fat:
- Carbs:
- Protein:
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How to make 5-Ingredient Potato Soup
- Sauté the onion (optional but worth it).
If you’re using butter, melt it in a soup pot and cook the onion for 3–4 minutes until soft. If you’re skipping butter, you can still sauté with a splash of broth. - Simmer the potatoes.
Add diced potatoes and broth. Bring to a boil, then reduce to a simmer and cook 15–18 minutes, until potatoes are very tender. - Make it creamy.
Use a potato masher to mash some of the potatoes right in the pot (leave some chunks). Stir in the milk. - Add the cheese.
Turn heat to low and stir in cheddar until melted. Taste and season with salt and pepper (and garlic powder if using). - Serve hot.
Bowl it up and top however you like.
Tips for success
- Don’t boil after adding milk. Keep it at a gentle heat so it stays smooth.
- Mash for thickness. The more you mash, the creamier it gets—no flour needed.
- Season at the end. Broths and cheeses vary a lot in saltiness.
Serving suggestions and pairings
This soup loves a simple side and a cozy “snack board” moment.
- Pair with crusty bread, crackers, or a grilled cheese if you want to go full comfort-mode.
- If you’re hosting and want an easy starter that feels fancy, serve a small bowl of soup first and follow it with This Baked Brie Appetizer Is My Favorite Effortless Way to Impress Guests for a cozy, crowd-pleasing spread.
- Feeding a group? Make soup as the warm anchor and put out something fun like This Walking Taco Bar Is My Favorite No-Fuss Way to Feed a Crowd for the main event.
Nutritional information (per serving)
Estimated for 6 servings; toppings not included.
- Calories: ~320
- Protein: ~11g
- Fat: ~12g
- Carbs: ~42g
- Fiber: ~4g
Storage and leftover tips
- Fridge: Store in an airtight container for up to 4 days.
- Reheat: Warm on the stove over low heat, adding a splash of broth or milk to loosen.
- Freezing: Potato soups can get grainy when frozen, but it’s doable—cool completely, freeze up to 2 months, and reheat gently while stirring.
More recipes you’ll love
If you’re on a comfort-food streak, here are a few more favorites:
- These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat
- These Hot Chocolate Cookie Cups Are My Favorite Winter Treat to Share and Savor
- This Big Family Banana Pudding Is My Favorite Classic Dessert to Feed a Crowd
Final thoughts
This 5-ingredient potato soup is proof that comfort food doesn’t have to be complicated—or expensive. It’s creamy, cozy, and flexible enough to fit whatever you’ve got in the fridge.
If you make it, tell me: are you topping yours with extra cheese, bacon, or keeping it classic and simple?
