4 Ingredient Potato Soup

This is a very simple recipe and quick once you've made it before. I used red potatoes instead of russet, left the skin on, and sliced them thinly since I don't have a blender. By slicing them thinly, I was able to use a potato masher after the potatoes were cooked to get the puree texture. There's a bit too much onion in the recipe for my taste and I didn't use as much as was recommended, but it's good that the amount is easy to adjust or you can just leave it out completely. I also added some parsley and black pepper to taste.

I used honey gold potatoes, and added paprika. Turned out delicious!

Recently made this and it was awesome my mother has asked me to make it multiple times and every time it gets better

So creamy! Easy, delicious and so smooth.