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This simple potato soup only requires 4 ingredients and won’t break the bank! Try this lusciously creamy potato soup for your next week night supper.
Potato Soup Ingredients
- Potatoes – Russet potatoes have the most starch and so are great for any potato soup recipe. Other kinds of potatoes will work, but the danger is, if you use potatoes that don’t have much starch then you’ll have to add a thickening agent like flour, then this will be a 5 ingredient potato soup!
- Milk – To make the creamiest soup possible use whole milk. The lower the fat content in the milk you use the thinner the soup will be. You’ll find that difference between making the soup with 2% or skim milk is almost unnoticeable.
- Green onions – Green onions are mild and add a subtle flavor to your soup. These can be chopped up and mixed into the soup or used only as a topper.
- Garlic salt – This is where the bulk of the flavor comes from.
Personally, I feel like toppers aren’t really ingredients, so I’m comfortable adding grated cheddar cheese and bacon bits as toppers 🙂
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4 Ingredient Potato Soup
Description
This simple 4 ingredient potato soup is delicious and not expensive to make! Try this lusciously creamy potato soup for your next week night supper.
Ingredients
Scale
- 3 pounds russet potatoes, peeled and cut into 1 inch cubes
- 2 1/2 cups whole milk or 2%
- 10 green onions, chop only the green parts, use the rest in another recipe)
- 1 teaspoon garlic salt (or garlic powder with salt)
- Salt and pepper to taste
Instructions
- Place the cubed potatoes into a large soup pot. Fill with water until the potatoes are covered.
- Over high heat, bring the water to a boil.
- Once boiling, lower the heat to a simmer and cook until the potatoes are easily pierced and broken apart with a fork (about 15-20 minutes).
- Remove the pot from the heat and drain the water until only a half inch of water is left at the bottom. No need to measure that it’s exactly half and inch, just eyeball it.
- Next add the garlic salt, milk, salt and pepper to the soup pot.
- Now a judgement call. If you want the soup chunky you can mash the potatoes with a fork. If you want a creamier soup you can use a potato masher. If you want the creamiest of creamy soups you can use an immersion blender (or a regular blender).
- Cook on low heat for a few minutes until it’s nice and hot.
- Ladle into bowls, add your toppers and serve!
Notes
If you don’t have garlic salt, you can use garlic powder and salt.
