Get the Recipe: 4 Ingredient Potato Soup
This 4 ingredient potato soup is so creamy, warm and delicious! This one skillet recipe is quick, easy and total comfort food. This recipe is great as an appetizer, side dish or main meal.4
Ingredients
- ½ cup onion, diced finely
- 4 tbsp butter, divided
- 2 pounds Russet potatoes, rinsed, peeled and cubed
- 1 cup milk
- 1 tsp garlic powder, optional
Instructions
- First, add diced onion and 1 tablespoon butter to a large skillet over medium heat. Cook for 5 minutes or until onions are softened.
- Remove onions to a plate. Add diced potatoes to pan. Add enough water to cover potatoes.
- Bring to a boil. Boil for 18 to 20 minutes or until potatoes are fork tender.
- Drain out most of the water, keeping about ½ cup of water in skillet. Add in remaining 3 tablespoons butter, milk and garlic powder. Stir together.
- Add all ingredients to a food processor. Pulse until desired consistency is reached.
- Finally, ladle into bowls. Stir in salt and pepper to suit your taste. If desired, garnish with crispy bacon, green onions and shredded cheese.
Notes
- Finely chop onion. Cook until soft and tender, but not burnt.
- Rinse, peel and chop potatoes into 1 inch cubes. This allows them to cook faster.
- Add sea salt and pepper to taste.
- This soup is great with bacon, green onions and cheese on top!
- For Whole30, use grass fed butter and almond milk.
- Store leftovers in the fridge for up to 3 days.
Calories: 327kcal, Carbohydrates: 46g, Protein: 7g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 36mg, Sodium: 139mg, Potassium: 1068mg, Fiber: 3g, Sugar: 5g, Vitamin A: 451IU, Vitamin C: 14mg, Calcium: 107mg, Iron: 2mg