4 Ingredient Potato Soup

https://meganvskitchen.com/4-ingredient-potato-soup/

4 Ingredient Potato Soup is easy, creamy, and straightforward. It has potatoes, onion, bacon, and vegetable broth for extra flavor.

Prep Time 25

Cook Time 5

Total Time 30

Servings Cups

2 pounds of russet potatoes about 6 medium potatoes, peeled and cut into 1-inch cubes
½ large yellow onion diced, about 1 cup
4 strips of bacon
3 cups of vegetable broth
Optional: salt & pepper cheese, and sour cream

Bring water to a boil in a large pot. Gently add in your potatoes. Cook for 15-20 minutes, or until they are very tender.
While the potatoes are cooking, add bacon to a large skillet over medium heat. Remove it from the pan once it's become extra crispy. Keep 1-2 tablespoons of the bacon grease in the pan. Drain any extra.
Add in onions and cook until they brown slightly, about 5-7 minutes. Stir them occasionally, so they don’t burn. Set them aside till the potatoes are done cooking.
Drain the potatoes and return them to the pot. Add 3 cups of vegetable broth and the onions. Use an immersion blender to blend until smooth. If using a regular blender, let the soup cool slightly, then blend in batches, leaving room for steam to escape. You can also use a potato masher for a chunkier texture, but the soup will not be as smooth.
Salt and pepper to taste. Top with additional optional toppings and chopped bacon.

Cut potatoes evenly, so they cook at the same rate and blend smoothly.

Cook the potatoes until very tender; undercooked potatoes won't give you as smooth a soup.