Who would have thought that a 3-ingredient potato soup could taste so insanely good?! It's creamy, packed with flavor, and super filling. The best part is that it's made with only pantry ingredients and makes a great dinner when the fridge is empty.
I don't know about you, but to me, potato soup screams comfort food (especially on a cold winter day). Bonus points if it's healthy and nutritious. As this soup is already carb-heavy, I really recommend serving it with coleslaw, a light green salad, or lemony white beans.
For more potato soup recipes, check out my vegan potato and spinach (it has a little bit of white wine that makes it incredibly delicious) or this vegan potato and broccoli soup.
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Why you'll love this soup
- As the name reveals, this creamy potato soup is made with only 3 main ingredients. But you can tweak this basic recipe as you like.
- It's made without milk, heavy cream, or sour cream, which makes it suitable for anyone on a dairy-free or vegan diet.
- It's also made without flour and is naturally gluten-free.
- You can make it in a total time of 30 minutes.
- It's a low-budget meal that easily serves the entire family (around 4 people) or makes leftovers.
My motto when it comes to soups is the simpler the better. No need for fancy toppings and long ingredient lists. If you're like me, you may want to try this 3-ingredient tomato soup or this 3-ingredient sweet potato soup.
Which potatoes are best for potato soup?
To avoid a grainy or mushy soup, make sure you're using the right potatoes. There are 3 main types of potatoes: starchy potatoes (e.g., Russet potatoes), waxy potatoes (e.g., red potatoes), and multi-purpose potatoes (e.g., Yukon gold potatoes).
The best potatoes for soup are Russet potatoes. They easily fall apart when cooked and their high-starch content provides a thick and creamy soup. If in doubt, go for multi-purpose potatoes that work well in most potato recipes.
Elo's tip: read the information on the potato bag at the grocery store as it will mostly list what those particular potatoes should be used for.
Key ingredients and substitutions
- Potatoes are the star of the show. Make sure to choose either starchy potatoes or multi-purpose potatoes (see tips above).
- Yellow onions add a slightly sweet flavor and some depth to the soup. If your broth already has a strong onion flavor, you can substitute it with leek (the white and light green parts). For a more vivid flavor, try green onions (scallions) and use the green part as a topping.
- Vegetable broth. You can use jarred, boxed, or frozen vegetable broth. Vegetable stock powder or bouillon cubes diluted in water are other great options. You can also use chicken stock if you're not vegan.
- Dill (optional) goes incredibly well with potatoes and makes a great garnish. It tastes a little like anise, parsley, and celery.
Elo's top tips
- Replace ⅓ of the potatoes with cauliflower for a lighter soup. It's a great way to sneak in some veggies.
- I don't recommend using a high-speed or an immersion blender to blend the soup. I've done it and it provided a really gluey and gummy soup. That's because when blended too strongly, potatoes release a form of gelatinous starch.
- Add more vegetable broth if you prefer a thinner consistency.
- I recommend using vegetable bouillon broth powder. Since it's a very concentrated form of broth, it provides a more intense flavor compared to jarred broth. You can also easily add more if your potato soup tastes a little bland. The only downside may be that the ingredients are often not as clean as jarred or frozen broth.
- Adjust seasoning with things you already have at home. Sometimes all a soup needs is some extra salt to bring the flavors to life. Make sure to do a taste test before you add salt as your broth is probably already salted. For extra flavor, you can also add a little garlic powder, black pepper, or chili powder.
Step-by-step instructions (with pictures)
STEP 1: Peel the onion and the potatoes. Mince the onion. Cut the potatoes into 1-inch (2,5 cm) chunks. I like small pieces as they cook more quickly.
STEP 2: Sauté the onion. Add them to a large pot or a Dutch oven with a little olive oil (or a tiny bit of water if you want to keep the ingredients list to 3 ingredients). Sauté for 3-4 minutes over medium-high heat until they start to get soft.
STEP 3: Sauté the potatoes. They will caramelize just so slightly and add some depth of flavor to this minimal-ingredient soup.
STEP 4: Pour in the vegetable broth. Give it a good stir and cover it with a lid.
STEP 5: Simmer for 20 minutes over medium heat or until the potatoes are tender. They are perfect when you can easily insert a fork into a potato chunk without resistance.
STEP 6: Blend until you reach your desired consistency. You can use an immersion blender or a potato masher. You can leave in some potato pieces if you like a chunky soup (like me) or blend it until smooth if you have picky eaters at the table.
Frequently asked questions
You can store leftover potato soup in an airtight container in the refrigerator for up to 4 days.
This soup reheats really well. You can easily make it ahead of time (e.g., on your meal-prepping day) and reheat it during the week in the microwave or on the stovetop.
I don't recommend freezing this soup (or potato soups in general). They tend to soak up moisture and have a dry and grainy texture once defrosted.
The gluey consistency is probably due to blending the soup for too long and/or with a too-powerful blender. When that happens, the potatoes release gelatinous starch which makes the potato soup gummy and gluey. I recommend using a potato masher.
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The recipe
3-Ingredient Potato Soup (Without Milk)
Ingredients
- 2.5 pounds (1 kg) potatoes I use Russet potatoes
- 1 yellow onion
- 4 cups (950 ml) vegetable broth see notes
Optional
- Fresh dill
Instructions
- Peel the potatoes and cut them into 1-inch (2,5 cm) chunks. Mince the onion.
- Heat a large soup pot or Dutch oven with a little water (or olive oil) and sauté the onions over medium-high heat for 3 minutes.
- Add in the potato chunks and sauté for 4-5 more minutes (see step-by-step pictures).
- Pour in the vegetable broth and cover with a lid. Simmer for 20 minutes or until the potatoes are tender.
- Mash everything with a potato masher and thin out the soup by adding more vegetable broth if needed.
Video
Notes
- The vegetable broth you use will make a huge difference in the flavor. I personally like using vegetable broth powder to be able to intensify the flavor if needed.
- Russet potatoes are the best for this recipe. They easily fall apart when cooked and their high-starch content provides a thick and creamy soup.
- I don't recommend blending the soup with a high-speed or immersion blender. I've done it and it provided a really gluey and gummy soup because the potatoes released a form of gelatinous starch due to the strong blending.
- You can replace ⅓ of the potatoes with cauliflower for a lighter soup. It's a great way to sneak in some veggies.
- Adjust seasoning with things you already have at home. Sometimes all a soup needs is some extra salt to bring the flavors to life. Make sure to do a taste test before you add salt as your broth is probably already salted. For extra flavor, you can also add a little garlic powder, black pepper, or chili powder.
Nutrition
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