Go Back

4-Ingredient Old Fashioned Potato Soup

A comforting and creamy potato soup made with just four simple ingredients, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds russet potatoes, peeled and cut into 1/2-inch chunks
  • 1 medium yellow onion, finely chopped
  • 4 cups whole milk
  • 4 tablespoons unsalted butter, plus more for serving (optional)
  • 1.5 teaspoons kosher salt, or to taste
  • 0.5 teaspoon freshly ground black pepper, or to taste
  • as needed water, as needed to cover potatoes

Method
 

Preparation
  1. Peel the russet potatoes and cut them into roughly 1/2-inch chunks to ensure even cooking.
  2. Place the potato chunks and finely chopped onion into a medium pot. Add just enough water to barely cover the potatoes.
  3. Stir in the salt, then bring the pot to a boil over medium-high heat.
  4. Once boiling, reduce to a gentle simmer and cook for 12-15 minutes, or until the potatoes are tender.
Combining
  1. When the potatoes are soft, turn off the heat. Carefully remove and discard most of the water, leaving about 1/2 cup at the bottom of the pot.
  2. Add the butter to the hot potatoes and onions, stirring until it melts.
  3. Pour in the whole milk and return the pot to low heat. Stir gently, breaking up some potatoes while leaving plenty of chunks. Warm until steaming, about 5-8 minutes.
  4. Taste and adjust seasoning with more salt and pepper. If too thick, add a splash more milk. If too thin, let it simmer on low until it reaches the right consistency.
Serving
  1. Ladle the soup into bowls. Top with an extra pat of butter for serving, and enjoy it warm!

Notes

For a richer soup, replace 1 cup of milk with half-and-half. Mash more potatoes for a smoother texture, or use an immersion blender briefly, leaving some chunks. Store leftover soup in an airtight container in the refrigerator for up to 3 days.