Description
This Simple, Old-Fashioned Potato Soup is made with only 4 main ingredients but is still delicious and perfectly comforting (and naturally gluten-free). Serve it up piping hot for lunch or supper on a chilly day.
Ingredients
Units
Scale
- 3 1/2 pounds potatoes, diced
- Water with a few pinches of salt added (for boiling potatoes)
- 3 tablespoons butter
- 1 medium onion, diced
- 6 cups whole milk (or milk of choice)
- 1 1/2 teaspoons salt (use more or less to taste)
- Ground black pepper to taste
Instructions
- Add potatoes to a pot and add enough water to cover by about 1 inch. Stir in a few pinches of salt and bring to a boil. Boil gently until potatoes are fork-tender, but not falling apart, about 10-15 minutes; drain and set them aside, reserving a cup or so of the cooking water.
- While the potatoes are boiling, heat butter over medium heat in a Dutch oven or soup pot. Add onions to the butter and cook until soft and golden brown around the edges.
- Add drained potatoes to the pot with cooked onions. Add milk, salt, and pepper. Gently bring to a simmer. Don’t allow the milk to boil – you want it to have small bubbles around the edge of the pot.
- Simmer gently for 10 minutes. Remove from the heat, and use a potato masher or immersion blender to mash up about half of the potatoes while leaving the rest chunky. If the soup needs to be made thinner, add a little bit of the reserved cooking liquid until you get the desired consistency.
- Taste and adjust salt and pepper. Serve while hot.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Keywords: soup, potato soup recipe, simple potato soup, gluten-free potato soup