Ingredients:

  • 3 lbs Russet potatoes, peeled and cubed
  • 4 cups whole milk
  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • salt to taste
  • black pepper to taste

Instructions:

  1. Melt the butter over medium heat in a large stockpot. Add the diced onions and sauté for 5–7 minutes until translucent and sweet, ensuring they do not brown.
  2. Stir in the cubed potatoes and pour in the whole milk. Increase heat to bring the mixture to a gentle simmer, then immediately reduce heat to low. Cover and cook for 15–20 minutes until potatoes are fork-tender.
  3. Remove the pot from heat. Use an immersion blender to process the soup until it is completely smooth and glossy. Season generously with salt and pepper to taste.