4 Ingredient Potato Soup
This incredibly easy 4 ingredient potato soup requires simply russet potatoes, chicken stock, sour cream, and dill.
- 3 pounds russet potatoes
- ½ cup sour cream
- 3 cups chicken stock
- 3 tablespoons fresh dill chopped
- Salt and black pepper to taste optional
Peel potatoes and chop them into one inch cubes.
Place chopped potatoes into a large pot with enough water to cover the potatoes. Bring the pot to a boil and cook for 18 minutes, or until the potatoes are tender.
Once tender, drain potatoes from the water and add sour cream. Mash to combine. Then add chicken stock.
Combine the liquid with the potatoes using an immersion blender for a smooth consistency, or a potato masher for a chunkier consistency.
Add salt and black pepper if desired.
Stir in chopped dill and set the pot over medium low heat to warm through. Once heated, ladle into bowls and serve.
Sour cream is added prior to stock so it blends into the potatoes better and doesn't form little clumps in the liquid.
After peeling and chopping the potatoes I recommend placing them in a bowl of cold water until you are ready to cook them. This will prevent them from oxidizing.
Calories: 391kcal | Carbohydrates: 69g | Protein: 13g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 284mg | Potassium: 1646mg | Fiber: 4g | Sugar: 6g | Vitamin A: 211IU | Vitamin C: 20mg | Calcium: 79mg | Iron: 3mg