5‑Ingredient Potato Soup for Budget Meals

When your pantry is light but your appetite’s not, this 5‑Ingredient Potato Soup comes to the rescue. It uses just five simple ingredients to create a creamy, comforting bowl that won’t break the bank. Below you’ll find a clear recipe, tips, variations, and a FAQ to make this your budget go‑to. Internal links to other recipes from Mastered Recipes await you too, to help build your soup repertoire.

Why This Recipe Works on a Budget

Minimal Ingredients, Maximum Comfort

Using just potatoes, onion, butter, broth, and milk (or substitute) keeps costs low and prep simple. No need for fancy add‑ins or long shopping lists. This recipe proves you can make something satisfying with very little.

Easy to Scale or Stretch

Have extra potatoes? No problem — double the recipe. Need to stretch it further? Serve with bread or a light salad. The simplicity gives you flexibility without sacrificing flavor.

Ingredients & Method

Ingredient Breakdown

Ingredient	Purpose / Note
4–5 medium potatoes, peeled & diced	Main body and texture
1 medium onion, chopped	Flavor base
2 tablespoons butter	Fat and richness
4 cups broth (vegetable or light chicken)	Liquid base
1 cup milk (dairy or plant)	Creaminess without fuss

Step‑by‑Step Instructions

1. In a large pot, melt the butter over medium heat. Add chopped onion and cook until soft, about 3–4 minutes.
2. Add the diced potatoes to the pot, then pour in the broth until it covers the potatoes by about an inch.
3. Bring to a boil, then reduce heat and simmer for 12–15 minutes or until potatoes are tender.
4. Use an immersion blender (or transfer in batches to a blender) to puree until mostly smooth, leaving some texture if you like.
5. Stir in milk gently, warming on low heat—do not boil.
6. Season with salt and pepper to taste, ladle into bowls, and if you have it, top with a pat of butter or fresh herbs.

To keep things fresh, you might also want to check out my Easy Roasted Vegetable Soup or see how I twist this into a cheesy version in my Loaded Potato Soup.

Variants & Smart Tweaks

Flavor Boosters & Add‑Ins

• A dash of smoked paprika or cayenne for heat.
• Stir in chopped cooked bacon or sausage (if available).
• Use half‑and‑half instead of milk for more creaminess.
• Top with chopped green onion or chives for freshness.

Adjusting Thickness & Texture

• For a thicker soup, reduce broth or blend more.
• For a thinner version, add extra broth or milk.
• Avoid boiling after adding milk — cook gently to prevent separation.
• Warm the milk slightly before stirring it in to reduce temperature shock.

Frequently Asked Questions (FAQ)

Q: Can I make this ahead?
Yes — let the soup cool, store airtight in the fridge up to 3 days. Reheat slowly on the stove, adding extra milk or broth to loosen as needed.

Q: Can I freeze this version?
You can, but some separation may occur because of the milk. Thaw in the fridge and reheat gently, whisking to recombine.

Q: What if I don’t have an immersion blender?
You can transfer half the soup to a stand blender, puree, then stir it back in to keep texture.

Q: Can I use a non‑dairy milk?
Yes — unsweetened oat, cashew, or soy milk work best. Avoid watery varieties like almond milk if you want good texture.

Conclusion

This 5‑Ingredient Potato Soup proves that comfort doesn’t have to be complicated or expensive. With just five basic items, you get a creamy, satisfying bowl that’s easy on your wallet and quick to throw together. Try it tonight — you might just make it a staple.

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