Easy 4-Ingredient Potato Soup Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- Prepare Potatoes: Start by peeling and cutting the Yukon Gold potatoes into small, bite-sized 1-inch cubes to ensure even cooking.
- 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.
- 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.
- 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.
- 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.
- 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
