Make the soup
Return the potatoes to the pot.
Add the butter and mash the potatoes to your desired consistency (smooth or slightly chunky).
Stir in the milk and, if needed, a little of the reserved cooking water.
Heat gently
Warm over medium-low heat until the soup is hot, stirring frequently.
Do not let it boil after adding the milk, as this can affect the texture.
Season and serve
Add salt and pepper to taste.
🌿 Optional Toppings
Dress it up with:
Shredded cheddar cheese
Chopped green onions
Crumbled cooked bacon
Sour cream
Fresh parsley
A sprinkle of paprika
💡 Tips
Russet potatoes create a fluffy, creamy soup, while Yukon Golds offer a naturally buttery flavor and smoother texture.
For a richer soup, replace part of the milk with half-and-half or heavy cream.
Store leftovers in the refrigerator for up to 3 days and reheat gently over low heat.
✨ Bottom Line
This 3-Ingredient Potato Soup proves that simple ingredients can make a wonderfully comforting meal. Creamy, filling, and easy on the budget, it's a timeless recipe that's been passed down through generations. 🥔🥣💛
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