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4 Ingredient Potato Soup

4 ingredient potato soup made with cubed russet potatoes, chicken broth, cream of chicken soup, and sour cream for a thick, creamy texture. Simmer until the potatoes are very tender, then partially mash for creamy-with-chunks comfort.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 3 lb russet potatoes Peeled and cubed.
  • 4 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
Optional toppings
  • 0.5 cup shredded cheddar Optional.
  • 0.25 cup green onions Optional.
  • 0.25 cup bacon bits Optional.
  • 0.5 tsp salt Optional, to taste.
  • 0.5 tsp black pepper Optional, to taste.

Equipment

  • 1 Dutch oven

Method
 

Cook the potatoes
  1. Place the cubed russet potatoes and chicken broth in a large pot, then bring to a boil over high heat. Keep the mixture at a rolling boil until the potatoes begin to soften.
  2. Reduce heat to a gentle simmer and cook for 18-20 minutes, stirring occasionally, until the potatoes are very tender. You should be able to mash a large piece easily with a spoon.
Mash and thicken
  1. Mash most of the potatoes right in the pot to thicken the soup while leaving some chunks for texture. Use gentle pressure so the mixture becomes creamy but not fully smooth.
  2. Stir in the cream of chicken soup until fully incorporated, making the soup look uniformly creamy. Keep heat at a steady simmer so it blends without scorching.
Finish and season
  1. Reduce heat to low, then stir in the sour cream until smooth and heated through. Avoid boiling so the sour cream stays silky.
  2. Season with salt and black pepper if needed, tasting as you go. Adjust gradually for balance.
  3. Serve hot, topped with shredded cheddar, green onions, and bacon bits if desired. Let the toppings settle for a minute so they slightly melt and cling to the surface.

Notes

For the creamiest texture, mash about two-thirds of the potatoes while leaving the rest chunky. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove over low heat to avoid curdling. Freezing isn’t recommended because sour cream can separate after thawing. If you want a lighter option, swap the sour cream for an equal amount of plain low-fat Greek yogurt (stir in on low heat).