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4 Ingredient Potato Soup

4 ingredient potato soup made with tender russet potatoes simmered in chicken broth, then mashed for a creamy texture with chunky bits. Finished with cream of chicken soup and sour cream, 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: 520
Ingredients Equipment Method Notes

Ingredients
  

russet potatoes
  • 3 lb russet potatoes, peeled and cubed
cream of chicken soup
  • 1 can (10.5 oz) cream of chicken soup
chicken broth
  • 4 cup chicken broth
sour cream
  • 1 cup sour cream
salt
  • 0.25 tsp salt optional, season to taste
black pepper
  • 0.125 tsp black pepper optional, season to taste
shredded cheddar
  • 0.5 cup shredded cheddar optional topping
green onions
  • 2 tbsp green onions optional topping
bacon bits
  • 2 tbsp 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 and bring to a boil, watching for rapid bubbling across the surface.
  2. Reduce the heat to a simmer and cook for 18-20 minutes until the potatoes are very tender, indicated by a fork sliding in easily.
  3. Mash most of the potatoes right in the pot, leaving some chunks intact for texture.
Make it creamy
  1. Stir in the cream of chicken soup until fully incorporated and smooth-looking.
  2. Reduce heat to low and stir in the sour cream until smooth and heated through, indicated by a consistent creamy appearance without lumps.
  3. Season with salt and black pepper if needed, tasting and adjusting gradually.
Serve
  1. Serve hot with shredded cheddar, green onions, and bacon bits if desired, letting the toppings sit on top for a fresh contrast.

Notes

For the creamiest texture, mash while the soup is still hot and keep the heat on low when adding sour cream to prevent curdling. Store leftovers in the refrigerator up to 4 days in a sealed container; reheat gently on the stove or microwave, stirring until smooth. Freezing is not recommended because sour cream can break; if you want a make-ahead option, cook and mash the potatoes, then stir in sour cream only when reheating. For a lighter option, use reduced-fat sour cream and a lower-sodium cream of chicken soup.