4 Ingredient Potato Soup

Name: 4 Ingredient Potato Soup
Total time: 35 min
Yield: 4 serving
Ingredients: 1 kg potatoes; 1 medium brown onion; 350 ml whole milk; 55 g salted butter

User Reviews

5.0

6 reviews

Excellent

Total Time
35 mins
Servings
4
Calories
346 kcal
Course
Dinner
Cuisine
Australian

4 Ingredient Potato Soup

Zara Shaw

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My easy 4 Ingredient Potato Soup recipe uses basic ingredients to make a thick and creamy potato soup the whole family will love.

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Ingredients

Servings

1 kg potatoes peeled and evenly diced
1 medium brown onion diced
350 ml whole milk or more to taste
55 g salted butter divided

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Instructions

In a large heavy-based pot, melt 15g of the butter over medium heat.
Add diced onions and saute over medium-high heat until soft, then remove to a plate.
Add diced potatoes to the pot and fill with water (enough to cover the potatoes by about 2½ cms (1 inch).
Bring to the boil, then turn down to a simmer and continue to cook until potatoes are soft and fork tender (but not falling apart) - usually about 15 to 20 minutes.
Once potatoes are soft, spoon out approximately 1 cup of cooking water and reserve. Drain the remaining water and return the potatoes to the pot.
Add remaining butter to the potatoes and mash until to your liking.
Over low heat add back cooked onions, then add milk and salt and pepper to taste, using more milk plus some reserved cooking water to achieve your desired consistency.
Serve once heated through.

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
Try to dice your potatoes into even size pieces, this way they will cook evenly.
This hearty soup is all made in the one pot, so you will need to use a pot that is big enough to hold all of the finished soup.
Sauteing the onion in butter is important to add flavour to this soup. Please don't skip that step!
You can use a potato masher to make this soup to be whatever consistency you like, depending on how well you mash the cooked potatoes. If you leave the potatoes quite chunky, the soup will be thin but with potato chunks. More mashing will give you a smoother, thicker end product with less "lumps".
Once you have added the liquid, you could blend it using an immersion blender (stick blender) to get a super smooth and creamy texture. Make sure it is off the heat to do this.