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Overhead view of potato soup with chopped chives, with sliced bread and a spoon on a woven placemat.
Victoria Haneveer

3 Ingredient Potato Soup

This homemade potato soup is made with fresh potatoes, yellow onions and heavy cream. It's warming and comforting.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
 

  • 3 pounds 5 ounces (1.5kg) potatoes, weighed after peeling, cut into roughly 1-inch (2.5cm) pieces (about 6 large potatoes)
  • 1 ½ medium yellow onions, peeled and chopped
  • 1 cup (240ml) heavy cream (double cream)
  • 5 cups (1.2 liters) water to start, adjusted to the level described below, plus hot water as needed
Optional Ingredients
  • Salt and black pepper, to taste
  • Fresh herbs, for garnish

Equipment

  • Large pot with a lid
  • Potato masher
  • Kitchen scale
  • Vegetable peeler or paring knife
  • Cutting board
  • Kitchen knife
  • Measuring jug
  • Spoon
  • Food thermometer For reheating

Method
 

  1. Put the potatoes and onions in a large pot. Start with 5 cups (1.2 liters) water, adjusting the amount so it reaches just below the potatoes and onions.
  2. Bring to a boil, then reduce the heat, cover and simmer for about 25 minutes, until the potatoes are tender enough to mash easily.
    3. Stir occasionally while they're simmering and check that the pot isn’t boiling dry, adding a little hot water if needed.
  3. Keep the cooking water in the pot. Use a potato masher to break up some of the potatoes.
    4. Leave a few chunky bits if you want.
  4. Stir in the cream and warm through over low heat, stirring.
    5. If the soup is too thick, add hot water in ¼-cup (60ml) additions until it's the right consistency for you.
  5. Taste and add salt and black pepper if you want, then serve hot.

Notes

  • Water and optional salt and pepper aren’t counted as main ingredients.
  • Refrigerate leftovers within 2 hours and use within 3 to 4 days.