4 Ingredient Potato Soup

🧂 Ingredients

• 6 tablespoon butter

  (divided, 1 tablespoon and 5 tablespoon portion)
• 1 small onion

  (white or yellow onion, finely diced)
• 3 lbs russet potatoes

  (peeled, rinsed, and diced into 1-inch cubes)
• water

  (enough to cover the diced potatoes with 1 inch over)
• 2 cups milk
• each, salt & pepper

  (to taste)
• 1 cup cheddar cheese

  (optional - grated)
• 2 strips bacon

  (optional - crisped then crumbled or chopped)
• 2 green onions

  (optional - green parts only, chopped)

Instructions

• 1 In a large stockpot melt the first 1 tablespoon portion of butter and saute the
  diced onion until tender and translucent, about 4-5 minutes. Transfer to a bowl.
• 2 Add the diced potatoes and enough water to cover the potatoes with about an inch
  of excess water. Bring to a boil, then reduce heat to a simmer and cook for
  about 15 minutes or until the potatoes are fork-tender.
• 3 Drain off most of the water once the potatoes are tender, leaving about ½-inch
  of water in the pot with the potatoes. Return the sauteed onion.
• 4 Then add the remaining 5 tablespoons of butter, salt and pepper, and milk.
• 5 Gently mash the cooked potatoes.
• 6 Continue cooking on low heat for 5 minutes before serving.
• 7 Remove from heat. Top with cheese, bacon, and green onion if desired. Enjoy!

Nutrition Info