3-Ingredient Potato Soup (Without Milk)
This 3-ingredient potato soup is incredibly creamy, packed with flavor and super filling. It's made without milk and flour is naturally gluten and dairy-free.
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Servings: 4
Ingredients
- 2.5 pounds (1 kg) potatoes I use Russet potatoes
- 1 yellow onion
- 4 cups (950 ml) vegetable broth see notes
Optional
- Fresh dill
Instructions
- Peel the potatoes and cut them into 1-inch (2,5 cm) chunks. Mince the onion.
- Heat a large soup pot or Dutch oven with a little water (or olive oil) and sauté the onions over medium-high heat for 3 minutes.
- Add in the potato chunks and sauté for 4-5 more minutes (see step-by-step pictures).
- Pour in the vegetable broth and cover with a lid. Simmer for 20 minutes or until the potatoes are tender.
- Mash everything with a potato masher and thin out the soup by adding more vegetable broth if needed.
Video
Notes
- The vegetable broth you use will make a huge difference in the flavor. I personally like using vegetable broth powder to be able to intensify the flavor if needed.
- Russet potatoes are the best for this recipe. They easily fall apart when cooked and their high-starch content provides a thick and creamy soup.
- I don't recommend blending the soup with a high-speed or immersion blender. I've done it and it provided a really gluey and gummy soup because the potatoes released a form of gelatinous starch due to the strong blending.
- You can replace ⅓ of the potatoes with cauliflower for a lighter soup. It's a great way to sneak in some veggies.
- Adjust seasoning with things you already have at home. Sometimes all a soup needs is some extra salt to bring the flavors to life. Make sure to do a taste test before you add salt as your broth is probably already salted. For extra flavor, you can also add a little garlic powder, black pepper, or chili powder.
Nutrition
Calories: 244kcal | Carbohydrates: 55g | Protein: 7g | Fat: 0.3g | Fiber: 8g | Sugar: 4g
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