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4 Ingredient Potato Soup

4 ingredient potato soup made by simmering cubed russet potatoes until very tender, then mashing for a creamy-meets-chunky texture. Mixed with cream of chicken soup and sour cream, it’s a comforting American bowl topped with cheddar, green onions, and bacon bits if you want.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Russet potato base
  • 3 lb russet potatoes peeled and cubed
  • 4 cup chicken broth
Creamy soup layer
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
Optional toppings
  • 0.5 cup shredded cheddar optional
  • 0.25 cup green onions optional
  • 0.33 cup bacon bits optional

Equipment

  • 1 Dutch oven

Method
 

Boil and simmer
  1. Place cubed russet potatoes and chicken broth in a large pot and bring to a boil. Once boiling, you should see steady bubbling around the potato cubes.
  2. Reduce heat and simmer for 18-20 minutes until the potatoes are very tender. You can check tenderness by pressing a cube against the side of the pot with your spoon.
Mash and thicken
  1. Mash most of the potatoes right in the pot, leaving some chunks for texture. The soup should thicken slightly and look creamy with visible potato pieces.
  2. Stir in the cream of chicken soup until fully incorporated. Mix until the color looks uniform with no visible streaks.
Finish and season
  1. Reduce heat to low and stir in sour cream until smooth and heated through. The soup should look glossy and silky without curdled bits.
  2. Season with salt and pepper if needed. Taste and adjust until the flavors pop.
Serve
  1. Serve the soup with shredded cheddar, green onions, and bacon bits if desired. The toppings should sit on top as a visible garnish.

Notes

Pro tip: simmer just until the potatoes are very tender—this makes mashing easy and keeps the soup creamy without needing extra thickener. Store leftovers in the fridge up to 3 days; reheat gently on low to avoid breaking the sour-cream texture. Freezing: not recommended for best creaminess. If you want a dairy-light swap, use plain Greek yogurt instead of sour cream (stir in on low heat).