with Vegetarian and Vegan variations!
4-Ingredient Potato Soup
Creamy, comforting, easy!
– Russet potatoes – Cream cheese – Chicken or beef broth – Worcestershire sauce
Let cream cheese come to room temperature. Add broth to a large pot. Peel and cube potatoes, then add to the pot.
Cook potatoes in broth
Bring the pot to a boil, then reduce heat to medium. Simmer for 15 minutes.
Melt cream cheese
Meanwhile, take two ladles of broth from the pot and add to a smaller pot. Let cool a minute, then add the room temperature cream cheese. Whisk to melt into broth.
After 15 minutes the potatoes should be mashable. Mash with a potato masher.
Finishing the soup
Add melted cream cheese mixture and Worcestershire sauce. Continue cooking for 10 minutes - keep whisking and mashing as soup finishes cooking.
Blend for smooth soup
Add more Worcestershire sauce or broth, to taste. Hit the soup with an immersion blender or blend in batches for a smoother consistency soup.
Garnish the soup however you like! I used bacon pieces and shredded gouda cheese.