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4 Ingredient Potato Soup

4 ingredient potato soup that simmers until the russet potatoes are very tender, then gets mashed for a creamy-yet-chunky texture. Finished with cream of chicken soup and sour cream for a smooth, comforting bowl.
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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
  

Potato base
  • 3 lb russet potatoes Peeled and cubed.
  • 1 can (10.5 oz) cream of chicken soup
  • 4 cup chicken broth
  • 1 cup sour cream
  • 0.5 tsp salt Use if needed for seasoning.
  • 0.5 tsp black pepper Use if needed for seasoning.
  • 0.5 cup shredded cheddar Optional topping.
  • 0.25 cup green onions Optional topping.
  • 0.25 cup bacon bits Optional topping.

Equipment

  • 1 Dutch oven

Method
 

Cook the potatoes
  1. Place the cubed russet potatoes and chicken broth in a large pot, then bring to a boil. You should see steady bubbling across the surface.
  2. Reduce heat to a simmer and cook for 18-20 minutes, until the potatoes are very tender. They should crush easily when pressed.
  3. Mash most of the potatoes right in the pot, leaving some chunks for texture. The soup should look partially thickened with visible potato pieces.
Make it creamy
  1. Stir in the cream of chicken soup until fully incorporated. The mixture should be uniform with no streaks.
  2. Reduce heat to low, then stir in the sour cream until smooth and heated through. Do not boil—look for gentle steaming only.
  3. Season with salt and black pepper if needed. Taste and adjust until the flavor balances.
Serve
  1. Ladle the potato soup into bowls and top with shredded cheddar, green onions, and bacon bits if desired. The cheese should start to melt slightly from the hot soup.

Notes

Pro tip: keep the heat at low when adding sour cream so the soup stays smooth. Store leftovers in the fridge up to 4 days in a covered container; reheat gently over low heat. Freezing is not recommended because sour cream can break during thawing. For a lighter option, swap sour cream for plain Greek yogurt (stir in off the heat or on the lowest setting) to keep it creamy.