Description
A thick, comforting, and budget-friendly potato soup inspired by the frugality of the 1930s. Naturally thickened using potato starch for a creamy texture.
Ingredients
Scale
- 4 large Russet potatoes, peeled and cubed
- 1 medium onion, finely diced
- 4 tablespoons unsalted butter
- 1 cup whole milk
- 4 cups water or vegetable broth
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
Instructions
- Melt butter in a large pot over medium heat and sauté diced onions until translucent.
- Add cubed potatoes and stir for 3 minutes to coat in butter.
- Pour in water or broth and bring to a boil, then reduce to a simmer for 15-20 minutes.
- Use a potato masher to crush about half of the potatoes directly in the pot.
- Lower heat and stir in milk slowly to avoid curdling.
- Add salt and pepper, then simmer for another 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American