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 🙂
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.
3poundsrusset potatoes, peeled and cut into 1 inch cubes
2 1/2cupswhole milk or 2%
10green onions, chop only the green parts, use the rest in another recipe)
1 teaspoongarlic salt (or garlic powder with salt)
Salt and pepper to taste
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.
Hi, I’m Alana. Wife, mom, daughter, friend, amateur gardener, coffee guzzler, shower singer, hiker extraordinaire and life-long learner from British Columbia, Canada. This blog is where I hope to be able to grow from an aspiring meal maker to an outstanding culinary creator. This is where I need your help. I invite you to join me on my journey of food exploration by providing feedback on the recipes we create here at Cool ‘til Yummy, so we can turn them into drool-worthy masterpieces together!