Description
This 4 Ingredient Potato Soup is a simple, creamy, and comforting dish perfect for any day of the week. Made with russet potatoes, onions, butter, and milk, it’s easy to prepare, hearty, and customizable with your favorite toppings like cheddar cheese and green onions.
Ingredients
Soup Ingredients
- 3 lbs. russet potatoes (peeled, rinsed, and cut into 1-inch pieces)
- 1 small onion (chopped, about 1 cup)
- 4 tablespoons butter
- 2 cups milk (2% or whole milk preferred)
- Salt and pepper to taste
Instructions
- Prepare Potatoes and Onions: Add the peeled, rinsed, and cut potatoes along with the chopped onions to a large stock pot or Dutch oven.
- Add Water: Pour enough cold water into the pot to cover the potatoes completely.
- Cook Potatoes: Place the pot on medium-high heat and cook the potatoes and onions until the potatoes are tender and easily fall apart when pierced with a fork, approximately 15-20 minutes.
- Drain Excess Water: Remove the pot from heat and drain most of the water, leaving about one cup of liquid in the pot to retain some moisture for mashing.
- Mash Potatoes: Using a potato masher, start mashing the potatoes until they begin to break down but still have some texture and chunks.
- Add Butter and Milk: Stir in the butter and milk until everything is well combined and creamy.
- Optional Blending: If you prefer a smoother soup with no large potato chunks, use an immersion blender to blend the soup to your desired consistency.
- Simmer Soup: Return the pot to the stove and cook on medium heat for an additional 6-7 minutes, stirring frequently to prevent sticking.
- Season: Season the soup with salt and pepper to taste, adjusting as needed.
- Cool Slightly: Remove the soup from heat and allow it to cool for 5-10 minutes before serving to let flavors meld and for safe consumption temperature.
- Add Toppings: Serve the soup with optional toppings such as shredded cheddar cheese and sliced green onions for added flavor and texture.
Notes
- Use whole milk for a richer and creamier soup, or 2% milk for a lighter version.
- An immersion blender can give a smoother texture if preferred over chunky soup.
- Russet potatoes work best for fluffy, creamy texture when cooked and mashed.
- For extra flavor, consider adding garlic or herbs like thyme during cooking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
