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4 Ingredient Potato Soup

4 ingredient potato soup that simmers tender russet potatoes in chicken broth, then mashes for a thick, creamy texture. Finished with cream of chicken soup and sour cream, plus optional cheddar, green onions, and bacon bits.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes soup base
  • 3 lb russet potatoes
  • 1 can (10.5 oz) cream of chicken soup
  • 4 cup chicken broth
  • 1 cup sour cream
  • 0.5 salt and pepper Add to taste; start with a small pinch and adjust.
  • 0.5 shredded cheddar Optional topping.
  • 0.25 green onions Optional topping.
  • 0.25 bacon bits Optional topping.

Equipment

  • 1 Dutch oven

Method
 

Cook the potatoes
  1. Add the cubed russet potatoes and chicken broth to a large pot and bring to a boil over high heat, until active bubbling is visible around the potatoes.
  2. Reduce heat to maintain a gentle simmer and cook for 18-20 minutes, stirring once or twice, until the potatoes are very tender when pierced.
Mash and thicken
  1. Mash most of the potatoes right in the pot using a potato masher, leaving some chunks for texture.
  2. Stir in the cream of chicken soup until fully incorporated and no streaks remain.
Finish and serve
  1. Reduce heat to low and stir in the sour cream until smooth and heated through, without bringing it back to a boil.
  2. Season with salt and pepper if needed.
  3. Serve hot with shredded cheddar, green onions, and bacon bits if desired.

Notes

Pro tip: mash in batches—leaving visible chunks keeps the soup hearty and prevents it from turning fully smooth. Store in the refrigerator up to 3-4 days; reheat gently on low to avoid curdling. Freezing is not recommended because sour cream can break when thawed. For a lighter option, use reduced-fat sour cream and a lower-sodium cream of chicken soup (still cook through as directed).