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5 Ingredient Potato Soup

5 Ingredient Potato Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 350

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 medium yellow onion thinly sliced
  • 4 cups low-sodium chicken broth
  • 2 pounds Russet potatoes peeled and cut into ½-inch cubes
  • 1 cup heavy cream

Equipment

  • Dutch oven
  • potato masher
  • Wooden spoon
  • measuring cups

Instructions
 

  1. In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
  2. Pour in the low-sodium chicken broth and add the cubed potatoes to the pot. Increase the heat to high and bring the mixture to a boil.
  3. Once boiling, immediately reduce the heat to medium-low to maintain a steady simmer. Cover the pot and cook until the potatoes are completely tender and can be easily pierced with a fork, about 15 to 20 minutes.
  4. Using a potato masher or the back of a large wooden spoon, carefully mash about half of the potatoes directly in the pot. This will naturally thicken the soup while leaving chunks for texture.
  5. Stir in the heavy cream and season the soup with salt and black pepper to taste. Warm the soup gently over low heat for an additional 2 to 3 minutes, until heated through, but do not allow it to boil. Serve hot.