Easy 4Ingredient Potato Soup Recipe »
To make this 4-ingredient potato soup recipe in the slow cooker, follow these instructions: Add the onion, potatoes, and broth to a 4 quart or large slow cooker. Cover and cook on low for 6 to 8 hours, or high for 3 to 4 hours, until the potatoes are very soft and tender.
4 Ingredient Potato Soup No Blending Needed
In a large pot or stock pot, melt 1 Tbsp of the Butter or olive oil over medium high heat. Then add in the diced onions and sauté until the onions are tender and translucent. Then move the onions to a separate bowl or plate. Boil the potatoes. Then add the diced potatoes to the large pot and cover them with water.
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Bring to a boil and simmer about 10 minutes until the potatoes have softened. 4 cups broth, 4 cups russet potatoes, peeled and cubed. Remove from the heat. Carefully ladle about 3 cups of the soup into a blender and puree. (If using an immersion blender, pulse the soup directly in the pan until mostly blended.)
4 Ingredient Potato Soup Easy, Smooth & Tasty Soup Recipe
Reduce the heat to a simmer and continue to cook the potatoes for about 15-20 minutes until soft. When poked with a fork, the potato should mostly fall apart. Remove from heat and drain most of the water, from the pot, leaving just a half-inch of water at the bottom of the pot.
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Make the soup. Drain off most of the water once the potatoes are tender, leaving about ½ inch of water in the pot with the potatoe s. Return the sautéed onion, then add the remaining 5 tablespoons (70 grams) of butter, 2 cups (473 milliliters) of milk, and salt and pepper to taste. Gently mash the cooked potatoes.
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4 Ingredient Potato Soup. There is one thing I do differently from my mom when it comes to making "her" potato soup. I like to add just a little bit of butter at the end. It boosts the flavor and adds a richness that can't be beaten. The inclusion of butter makes this recipe a 4 ingredient potato soup. To expand it to a 5 ingredient.
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This 4 Ingredient Potato Soup recipe can be stored in the refrigerator for up to 4 days or in the freezer for up to 6 months (though the texture may get a bit grainy when frozen). Nutrition. Serving: 1 Calories: 250 kcal Carbohydrates: 40 g Protein: 7 g Fat: 7 g Saturated Fat: 4 g Polyunsaturated Fat: 2 g Cholesterol: 20 mg Sodium: 135 mg Fiber.
4 Ingredient Potato Soup
This simple potato soup recipe comes together in just a few steps: Prep: Peel and chop your potatoes to roughly 1 inch pieces, and chop the onion. 1. Sauté the onion. Melt 1 tablespoon butter over medium heat on the stove top and sauté the chopped onion until translucent, about 5 minutes. Remove the onion and set aside.
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BOIL: Add diced potatoes and stock to a large pot. If the broth doesn't cover the potatoes, add water or more stock until all potatoes are submerged. Bring up to a boil and cook for 10-15 minutes until potatoes are fork tender. PURÉE: Remove the pot from heat and puree the soup with an immersion blender.
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Step Two: Add Other Ingredients. Add the milk and garlic salt to the large dutch oven, and use a potato masher to mash the potato chunks. Depending on how thick you want your soup, you can also use an immersion blender. Continue to simmer on medium heat for 5-7 minutes.
Creamy Potato Soup Recipe Slow Cooker Crockpot Potato Soup
In a large pot or Dutch oven over medium heat, sauté the onions in 1 tablespoon of butter until soft. Add the potatoes to the pot, then cover with water. Bring to a boil, reduce the heat to low, and let simmer for 20-30 minutes or until the potatoes are tender. Remove the pot from the heat and stir in the cream.
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Sauté the diced onion in 1 tbsp of butter until translucent. Add the diced potatoes and water, bring to a boil. Reduce heat and simmer for 15-20 minutes or until the potatoes are tender and fall apart when poked with a fork. Remove from heat and mash with a potato masher or use an immersion blender for a smoother soup.
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3. Cover the stock pot with a lid and simmer until the potatoes are fork tender. This should take 15-20 minutes. 4. Add half and half to the pot and blend with an immersion blender until your 4 ingredient potato soup becomes thick and creamy. If you prefer chunks of potatoes in your soup, only blend half of the potatoes in your soup.
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Cook on high for 3-4 hours or low for 6-8 hours. (May take several more hours if doubling the recipe) 3 lb russet potatoes, 1 onion, 5-6 cups water. Once potatoes are falling apart, remove 1 cup of water. Add butter and milk, then carefully place immersion blender in the slow cooker and blend until smooth.
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Step 4- Blend and serve. Remove the soup pot from the heat. Use an immersion blender to blend the potatoes into a creamy smooth consistency. Once blended, ladle the soup into bowls, sprinkle with bacon, chopped green onions, shredded cheese, and a dollop of sour cream, and serve.
4 Ingredient Potato Soup (Easy, Smooth & Tasty Soup!)
How to make 4 ingredient potato soup. Heat butter in a large heavy-based pot, then add diced onion. Saute until onion over medium-high heat until it is soft, then remove to a plate. Peel and dice potatoes then add them to the pot, cover with water and bring to the boil. Simmer over medium heat until potatoes are fork tender (but not falling apart).
