4-Ingredient Creamy Potato Soup
Ingredients:
4–5 medium russet potatoes (about 2 pounds), peeled and diced
1 medium onion, chopped (optional for flavor, still counts as one ingredient)
4 cups chicken or vegetable broth
1 cup milk or cream
Optional: salt and pepper to taste
Instructions:
Cook the potatoes:
Place the diced potatoes and chopped onion in a large pot. Pour in the broth and bring to a boil. Reduce heat and simmer for about 15–20 minutes, until the potatoes are tender.
Blend for creaminess:
Use a potato masher for a chunky soup or an immersion blender for a smooth, creamy texture.
Add cream:
Stir in the milk or cream. Heat gently until warmed through.
Season and serve:
Add salt and pepper to taste. Serve hot with a slice of bread if you like.
💡 Tips:
If you want extra richness without adding ingredients, you can mash a few potatoes before adding the liquid—they’ll naturally thicken the soup.
Leftovers taste even better the next day!
If you want, I can also give you a super sneaky trick to make it taste like it has 10 ingredients while still only using 4! It’s how moms always made it feel fancy.
Do you want me to do that?
