Easy 3 Ingredient Potato Soup Recipe
A smooth and creamy potato soup that you can make in less than 30 minutes.
Servings: 4
Calories: 333kcal
Equipment
- 1 soup pot
- 1 cutting board
- 1 knife
- 1 vegetable peeler
- 1 immersion blender or counter top blender
Ingredients
- 4 cups chicken stock
- 2 large russet potatoes
- ½ cup heavy cream
Instructions
- Prepare the russet potatoes by washing and peeling them. Dice both potatoes in ½" pieces and add them to a large pot or enabled cast iron pot.
- Add 4 cups of chicken stock and heat the pot over medium-high heat.
- Bring the chicken stock up to a boil and reduce the heat to medium. Cook the potatoes for 10 minutes or until they are fork tender.
- Once the potatoes have cooked through completely, turn the heat off. Use an immersion blender in the potato soup and blend until there are no more chunks. The soup should be completely smooth. If you do not have an immersion blender, let the soup cool for a few minutes and transfer the soup to a large countertop blender. Blend until smooth. Work in batches if needed. Careful not to let the hot soup splatter or burn you.
- Add the heavy cream and stir well.
- Season with salt and pepper to taste.
- The soup is ready to serve. See below for optional toppings.
Notes
Optional toppings: crispy bacon or pancetta, shredded cheddar cheese, croutons, green onions, chives, or chopped fresh parsley.
Make this recipe vegan or plant based by using vegetable stock instead of chicken stock. Use coconut cream instead of heavy cream.
Nutrition
Calories: 333kcal | Carbohydrates: 43g | Protein: 11g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 41mg | Sodium: 360mg | Potassium: 1050mg | Fiber: 2g | Sugar: 6g | Vitamin A: 446IU | Vitamin C: 11mg | Calcium: 51mg | Iron: 2mg