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4 Ingredient Potato Soup

4 ingredient potato soup simmers russet potatoes and onion in chicken broth until fork-tender, then gets mashed into a thick, slightly chunky soup. Whole milk stirred in at the end keeps it creamy without boiling.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 2 lb russet potatoes peeled and cut into 1/2-inch cubes
  • 1 yellow onion medium, diced
  • 4 cup low-sodium chicken broth
  • 1 cup whole milk
  • 1 tsp kosher salt
  • 0.25 tsp black pepper

Method
 

  1. Combine the potatoes, onion, chicken broth, salt, and pepper in a 4-quart pot.
  2. Bring to a boil over medium-high heat.
  3. Reduce the heat and simmer uncovered for 20 to 25 minutes, until the potatoes are very tender when pierced with a fork.
  4. Remove the pot from the heat.
  5. Mash the potatoes in the broth with a potato masher until the soup is thick but still slightly chunky.
  6. Stir in the milk.
  7. Warm the soup over low heat for 2 to 3 minutes, stirring often; do not let it boil.

Notes

For the smoothest texture, mash while the potatoes are very tender and add the milk only after removing the pot from the heat. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the milk-based soup may separate. For a dairy-free variation, use an unsweetened, unflavored plant milk.