Go Back

4 Ingredient Potato Soup

4 ingredient potato soup made with tender russet cubes simmered in chicken broth, then mashed for a creamy, chunky texture. Finished with cream of chicken soup and sour cream for a smooth, comforting bowl.
Print Recipe Pin Recipe
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
  

Soup 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
Optional toppings
  • 1 cup shredded cheddar To serve, optional.
  • 0.25 cup green onions To serve, optional.
  • 0.5 cup bacon bits To serve, optional.

Equipment

  • 1 Dutch oven

Method
 

Simmer the potatoes
  1. Add the cubed russet potatoes and chicken broth to a large pot and bring to a boil over high heat, until actively bubbling at the edges.
  2. Reduce the heat to maintain a gentle simmer and cook for 18-20 minutes, until the potatoes are very tender when pierced.
  3. Mash most of the potatoes right in the pot until creamy, leaving some chunks for texture.
Make it creamy
  1. Stir in the cream of chicken soup until fully incorporated and no lumps remain.
  2. Reduce heat to low and stir in the sour cream until smooth and heated through, avoiding a hard boil.
  3. Season with salt and pepper if needed, adjusting to your taste.
Serve
  1. Ladle the soup into bowls and top with shredded cheddar, green onions, and bacon bits if desired.

Notes

Pro tip: Mash “most” of the potatoes directly in the pot so you get creaminess plus visible chunks. Store leftovers in the refrigerator up to 4 days; reheat gently over low heat, stirring often. Freezing isn’t recommended because sour cream can change texture when thawed. For a lighter version, use reduced-fat sour cream and a low-sodium cream of chicken soup.