One chilly afternoon, my kitchen smelled like butter, potatoes, and cozy childhood memories. That was the day I rediscovered this Easy 4 Ingredient Potato Soup Recipethe kind of meal that makes you exhale just a little slower. Folks on Pinterest and TikTok are obsessed, and for good reason: it’s fast, friendly, and tastes like home.
This one’s as simple as warm hugs: just potatoes, butter, broth, and half and half. It’s soft, creamy, and shockingly full of flavor for something so basic. Total throwback to Grandma’s simmering soup pot, minus the two hours. Full details in the blog!
I accidentally made this for two the first timejust me and my daughter digging in with spoons and happy sighs. It’s now in our regular winter rotation, especially when the fridge is kinda sad and we need something warm. I tested it. You’ll love the secret!
Why You’ll Love This Easy 4 Ingredient Potato Soup
This recipe feels like a warm hug in a bowlsimple, quick, and oh-so-satisfying. With just four basic ingredients, there’s no need for a massive grocery list or complicated prep. It’s a lifesaver for those “what’s for dinner” moments when time is tight, and hunger is kicking in. Whether it’s a solo lunch during a busy day or a cozy dinner for two by the fireplace, this easy 4 ingredient potato soup delivers comfort with every spoonful.
But the magic here isn’t just in the ease; it’s also in the creamy, dreamy texture. The Yukon gold potatoes give it a soft heartiness, while the Velveeta adds that nostalgic cheesy goodness we all secretly love. This soup can easily be dressed up with bacon or chivesor spooned up as-is for pure, unadulterated simplicity. It’s perfect for beginners, seasoned cooks, and everyone in between!
Key Ingredients & Tools
Let’s talk about what makes this plain potato soup special: the ingredients are humble but pack a punch of flavor when combined. Here’s what you need:
Yukon Gold Potatoes: These potatoes cook up nice and creamy, perfect for soup. Plus, they’ll hold up even if you stir a little too enthusiastically.
Velveeta Cheese: Magical and melty, this is the secret ingredient that makes this DIY potato soup irresistibly rich.
Cream of Chicken Soup: A family-sized can brings in some depth and a savory kick. It’s the glue that pulls everything together.
Heavy Cream: Adds that final luxurious smoothness, like a proper winter soup should.
You’ll also need just one trusty large pot and a potato peeler. That’s all! Talk about hassle-free.
How to Make It Step-by-Step
This really is the best potato soup ever to whip up, especially on chilly days when you want dinner fast. Follow these foolproof steps:
Prep your potatoes: Peel and cut them into small, bite-sized chunks. (Pro tip: starting with cold water to cover the potatoes helps them cook evenly.)
Boil: Add the potatoes to a large pot, cover them with cold water, and bring to a gentle boil. Don’t cover the pot! Simmer for about 10 minutes or until the potatoes are fork-tender.
Adjust the heat: Pour off about 3 cups of the cooking wateryou’ll want some to stay in for the soup’s base. Turn the heat down to a low simmer.
Add the magic: Stir in the cream of chicken soup and chunks of Velveeta. Gently stir so you don’t mash the potatoes, and let everything melt together for about 5 minutes.
Finish with cream: Stir in the heavy cream and cook for 1–2 more minutes, just to warm it through. That’s it! Your soup is ready to serve.
Cooking Time Breakdown
Step
Time
Prepping potatoes
10 minutes
Boiling potatoes
10 minutes
Melting and finishing
5–7 minutes
Total Time
25–30 minutes
Pro Tips & Variations
Want a thicker soup? Mash a few potato chunks with a fork before adding the cream of chicken soup, or reduce the water a bit more before stirring in the creamy ingredients.
Craving a bit more texture? Top your bowl with crumbled bacon, a sprinkle of shredded cheddar, or sliced green onions for some contrast.
No heavy cream? Swap it out with half and half or even whole milkit still works beautifully for this easy potato soup with half and half.
Cooking for two? This recipe’s flexible! Halve the quantities for a smaller batch without sacrificing any flavor.
Serving, Storage & Reheating
This soup practically begs to be ladled into your coziest bowl and enjoyed on the couch. Serve it simply as is, or add some crusty bread for dippingit’s especially perfect on those nights when you want minimal cleanup.
Storage & Reheating Tips
Storage
How-To
Fridge
Store in an airtight container for up to 3 days. The soup gets even better as flavors meld!
Freezer
This soup is cream-based, so freezing isn’t recommendedit could separate when thawed.
Reheating
Warm gently on the stovetop or in the microwave, stirring often while heating to keep it smooth.
Leftovers are like a bonus hug the next dayjust as tasty, if not better!
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How I Finally Nailed This Easy 4 Ingredient Potato Soup Recipe
After more attempts than I’d like to admitone too many lumpy batches and a near kitchen floodI finally crafted an easy 4 ingredient potato soup recipe that’s creamy and comforting every single time. This one is the real deal, born from a lot of trial, error, and hungry family taste testers.
FAQs ( Easy 4 Ingredient Potato Soup Recipe )
Can I make this potato soup ahead of time?
Yes, this recipe keeps well in the refrigerator for up to 3 days. Simply cool the soup before storing it in an airtight container. Reheat gently on the stove, stirring occasionally to prevent sticking, and add a little extra broth or half and half if it thickens too much.
What are the best potatoes to use?
Russet potatoes are ideal because they become tender and help thicken the soup nicely. Yukon Gold can also be used for a creamier texture. Avoid waxy potatoes like red potatoes, as they tend to stay firm and less creamy in this dish.
Can I add other ingredients to the soup?
Absolutely, this dish is versatile. Add cooked bacon, shredded cheese, chopped green onions, or even a handful of frozen peas for variety. Just keep in mind these additions will increase the prep time and change the flavor profile slightly.
Is there a dairy-free alternative for the half and half?
Yes, unsweetened almond milk or coconut milk both work well. Use the same amount as half and half but note it may change the flavor and creaminess slightly. For thicker texture, a splash of dairy-free creamer can be added.
How can I make this soup for two people?
Simply halve all ingredient quantities and use a smaller pot. Cooking time may be slightly shorter, so check the potatoes for doneness a bit earlier. This makes a quick, comforting meal when you don’t want leftovers.
Conclusion
This Easy 4 Ingredient Potato Soup Recipe is the quickest way to cozy up your kitchen and fill your belly with creamy comfort in under 30 minutes. You’ll love how tender the potatoes melt into the rich, buttery broth, making every spoonful feel like a warm, nostalgic hug. It’s simple, satisfying, and perfect for those chilly evenings when you just want something homemade and easy.
Here’s a little secret from my aunt’s kitchen: swapping heavy cream for half and half keeps it lighter but still dreamyplus, topping with crumbled bacon or tater tots turns plain potato soup into a festive treat. Leftovers? Pop them gently on the stove, stir often, and it’ll taste just as delicious the next day. Trust me, this potato soup is your new “go-to” for lazy dinners.
Do you have a favorite potato soup memory or a family twist you adore? I’d love to hear all about itdrop a comment or share your photos! Save this recipe for those nights you crave simple, homemade goodness and don’t forget to pass it on to anyone who treasures that cozy, comfort-food feeling. Here’s to warm bowls and happy hearts!
My creamy 4-ingredient potato soup recipe is the easiest soup recipe you will ever make. Perfect as a Recipe For Soups Homemade, this Easy 4 Ingredient Potato Soup is a cozy, delicious comfort food to enjoy any day.
Ingredients
Scale
5 pounds Yukon Gold Potatoes peeled and diced into 1 inch cubes
7 cups water or enough to just cover potatoes
1 pound Velveeta
22 ounce can cream of chicken soup family size
16 ounces heavy cream
cooked crumbled bacon
green onions sliced
shredded cheddar cheese
Instructions
Peel and cut potatoes into small bite sized pieces.
Add potatoes to a large pot and cover with cold water just to cover potatoes.
Bring potatoes to a gentle boil uncovered and cook for about 10 minutes or until fork tender.
Lower heat to a simmer and pour off about 3 cups of water keeping the rest.
Add cream of chicken soup and Velveeta, stirring gently to melt the cheese without breaking potatoes.
Stir in heavy cream and warm through for 1-2 minutes.
Serve in bowls and garnish with desired toppings.
Notes
Always start potatoes in cold water
Do not drain completely about half of the water of 3 cups should be drained
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
