Description
This 4 ingredient potato soup is creamy and incredibly simple to make with potatoes, onions, butter, and milk.
Ingredients
Scale
- 3 lbs russet potatoes, peeled and cut into 1-inch pieces
- 1 small onion, chopped
- 4 tablespoons butter
- 2 cups 2% or whole milk
- Salt and pepper to taste
Instructions
- Add potatoes and onion to a large Dutch oven.
- Cover with cold water and bring to a boil.
- Cook until potatoes are fork tender.
- Drain most of the water, leaving about 1 cup.
- Mash potatoes slightly.
- Stir in butter and milk.
- Blend if desired.
- Cook 6-7 more minutes while stirring.
- Season with salt and pepper.
- Cool slightly before serving.
Notes
- Russet potatoes create the creamiest texture.
- 2% or whole milk works best.
- Stir in cheddar cheese for variation.
- Store in refrigerator up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 135mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 20mg