Easy 4-Ingredient Potato Soup Recipe

Introduction

This easy 4-ingredient potato soup is a comforting and creamy dish perfect for chilly days. Made with simple pantry staples, it comes together quickly and delivers rich, satisfying flavors that everyone will love.

Ingredients

• 5 pounds Yukon Gold potatoes, peeled and diced into 1-inch cubes
• 7 cups water (or enough to just cover potatoes)
• 1 pound Velveeta cheese
• 22-ounce can cream of chicken soup (family size)
• 16 ounces heavy cream
• Cooked crumbled bacon (for garnish)
• Green onions, sliced (for garnish)
• Shredded cheddar cheese (for garnish)

Instructions

1. Step 1: Peel and dice the Yukon Gold potatoes into small, bite-sized pieces.
2. Step 2: Place the potatoes in a large pot and add enough cold water to just cover them.
3. Step 3: Bring the water to a gentle boil without covering the pot. Cook the potatoes for about 10 minutes or until they are fork tender.
4. Step 4: Reduce the heat to a low simmer. Do not drain the potatoes; instead, carefully pour off about 3 cups of the water, leaving the rest in the pot.
5. Step 5: Add the cream of chicken soup and Velveeta cheese to the pot. Stir gently to combine, taking care not to break up the potatoes. Keep the heat low and let the cheese melt for about 5 minutes.
6. Step 6: Stir in the heavy cream and let the soup warm through for 1 to 2 minutes.
7. Step 7: Serve the soup in bowls and garnish with crumbled bacon, sliced green onions, and shredded cheddar cheese as desired.

Tips & Variations

• For a vegetarian version, substitute the cream of chicken soup with cream of mushroom or cream of celery soup.
• Add a pinch of garlic powder or smoked paprika for extra depth of flavor.
• If you prefer a thicker soup, mash some of the potatoes gently before adding the cheese.
• Use a blend of cheeses like Monterey Jack or gouda with Velveeta for a different cheesy taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. Add a splash of cream or milk if the soup thickens too much upon reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, Russet potatoes or red potatoes can be used, but Yukon Gold potatoes give the creamiest texture without needing to add extra thickening agents.

Is this soup freezer-friendly?

This soup can be frozen, but the texture of the potatoes may change after thawing. For best results, freeze without the cream and add it when reheating.

Easy 4-Ingredient Potato Soup Recipe

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★★★★★

4.8 from 147 reviews

A comforting and rich potato soup made with just four main ingredients—Yukon Gold potatoes, Velveeta cheese, cream of chicken soup, and heavy cream—this easy recipe delivers creamy, cheesy goodness topped with bacon, green onions, and shredded cheddar for extra flavor. Perfect for a cozy meal, it’s simple to prepare on the stovetop with minimal fuss.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 5 pounds Yukon Gold potatoes, peeled and diced into 1 inch cubes
• 7 cups water or enough to just cover potatoes
• 1 pound Velveeta cheese
• 22 ounce can cream of chicken soup (family size)
• 16 ounces heavy cream

Toppings

• Cooked crumbled bacon, for garnish
• Green onions, sliced, for garnish
• Shredded cheddar cheese, for garnish

Instructions

1. Prepare Potatoes: Start by peeling and cutting the Yukon Gold potatoes into small, bite-sized 1-inch cubes to ensure even cooking.
2. Boil Potatoes: Place the diced potatoes into a large pot and add enough cold water to just cover them, about 7 cups. Bring the water to a gentle boil over medium-high heat without covering the pot with a lid. Cook the potatoes for about 10 minutes or until they are fork-tender.
3. Simmer and Reduce Water: Once the potatoes are cooked, reduce the heat to low to maintain a gentle simmer. Carefully pour off about 3 cups of water, leaving some liquid in the pot to help create the soup base. Do not drain all the water to preserve flavor and starch.
4. Add Cheese and Soup: Stir in the cream of chicken soup and Velveeta cheese gently, taking care not to break up the potatoes too much. Keep the heat low and allow the cheese to melt completely and combine with the soup for about 5 minutes.
5. Incorporate Heavy Cream: Pour in the heavy cream and stir to combine. Warm the soup through on low heat for another 1 to 2 minutes, ensuring the soup is creamy and heated evenly without boiling.
6. Serve and Garnish: Ladle the soup into bowls and generously garnish with cooked crumbled bacon, sliced green onions, and shredded cheddar cheese according to your preference.

Notes

• Use Yukon Gold potatoes for their creamy texture and buttery flavor, which works best in soups.
• Do not boil the potatoes with a lid on to prevent them from becoming too mushy—gentle boiling ensures perfect texture.
• Leaving some potato cooking water in the pot helps thicken the soup naturally thanks to the potato starch.
• You can substitute cream of chicken soup with a gluten-free or dairy-free alternative if needed.
• This soup can be made vegetarian by replacing the cream of chicken soup with cream of mushroom or other vegetable-based soup and omitting bacon.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of milk or cream if needed.

Keywords: potato soup, easy potato soup, cheesy potato soup, creamy potato soup, simple soup recipe, weeknight dinner, comfort food