4 Ingredient Potato Soup
User Reviews
5
4 Ingredient Potato Soup
Description
The soup begins by sautéing diced onions in butter over medium-high heat until translucent and tender. Separately, peeled and cut russet potatoes are boiled until they become soft enough to break apart when pierced by a fork, indicating readiness for mashing.
After draining most of the cooking water, the onions, remaining butter, and cream or milk are added back to the pot. The potatoes are then mashed to the desired consistency — either chunkier using a fork or smoothly blended with an immersion blender. The soup simmers on low heat for a few minutes to meld flavors. Salt and pepper are added to taste before serving.
This simple soup serves well as an easy starter or light meal, offering creamy texture and mild flavor that can be customized with toppings or seasonings.
Notes suggest topping with shredded cheddar cheese, cooked bacon, and green onions for additional flavor. Using whole milk or heavy cream ensures a richer creaminess, though lower fat milks can be substituted with a tradeoff in texture.
Ingredients
- 1 onion diced
- 6 Tbsp butter divided
- 3 lbs russet potato peeled and cut into 1 inch pieces
- 1.5 cups heavy whipping cream or whole milk
Instructions
- In a large pot or stock pot, melt 1 Tbsp of the Butter over medium high heat. Then add in the diced onions and sauté until the onions are tender and translucent. Then move the onions to a separate bowl or plate.
- Then add the diced potatoes to the large pot and cover them with water. Bring to a boil, then 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. Leave approximately a half an inch of water in the bottom of the pot.
- Add the onions, the remaining butter and cream or 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 you can 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!
Notes
- Toppings like shredded cheddar cheese, cooked bacon, and chopped green onions enhance flavor and texture.
- Whole milk or heavy cream creates a creamier soup; 2% or skim milk can be used but will yield a thinner consistency.
- Mash potatoes chunkier with a fork for rustic texture or blend smoothly with an immersion blender for creamy soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 46g | 15% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 125mg | 5% |
| Potassium | 1067mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 451IU | 9% |
| Vitamin C | 14mg | 16% |
| Calcium | 112mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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