4 Ingredient Potato Soup
4 ingredient potato soup is the easiest recipe for the best comfort food. This creamy soup takes less than 30 minutes for a quick dinner.
Servings: 6
Cost: $6.28 Recipe, $1.05 per Serving
Ingredients
- 1 Onion (diced)
- 6 Tbsp Butter (divided)
- 3 lbs Russet Potatoes (peeled and cut into 1 inch pieces)
- 1.5 cups Heavy Cream or Whole Milk
Instructions
- In a large pot or stock pot, melt 1 tablespoon of the 6 tablespoons butter over medium high heat. Add 1 diced onion and sauté until the onions are tender and translucent. Move the onions to a separate bowl or plate.
- Add 3 lbs russet potatoes (peeled and cut into 1 inch pieces) to the large pot and cover them with water. Bring to a boil, reduce to a simmer and cook for 15–20 minutes until the potatoes are tender. The potatoes should fall apart when stabbed with a fork.
- Drain off most of the water, leaving approximately a half inch of water in the bottom of the pot.
- Add the cooked onions, the remaining 5 tablespoons butter, and 1.5 cups heavy cream or whole milk to the large pot. Gently mash the potatoes. You can mash the potatoes with the back of a fork or potato masher if you like chunkier soup or use an immersion blender if you like thinner potato soup.
- Continue to cook the soup on low for 5 more minutes.
- Season the soup with salt and pepper to taste. Then the soup is ready to serve and enjoy!
Video
Notes
We love topping this simple soup recipe with shredded cheddar cheese, chopped cooked bacon, and diced green onions.
We love using whole milk or heavy cream to make the creamiest soup. However, you can make this with 2% milk or skim milk to reduce the fat content. It will work but will not be as creamy.
Nutrition
Calories: 323kcal | Carbohydrates: 46g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 125mg | Potassium: 1067mg | Fiber: 3g | Sugar: 5g | Vitamin A: 451IU | Vitamin C: 14mg | Calcium: 112mg | Iron: 2mg
