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4 Ingredient Potato Soup

4 ingredient potato soup that turns russet potatoes into a creamy, chunky bowl—simmered until very tender, then mashed and enriched with cream of chicken. Finished with sour cream for a smooth, heated-through texture and optional cheddar, green onions, and bacon bits on top.
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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
  

Potatoes
  • 3 lb russet potatoes Peeled and cubed.
Soup base
  • 1 can (10.5 oz) cream of chicken soup Use as-is; stir in fully incorporated.
  • 4 cup chicken broth Measure and add with potatoes.
Creamy finish
  • 1 cup sour cream Stir in at low heat until smooth and heated through.
Optional toppings
  • 0.5 cup shredded cheddar Optional.
  • 0.25 cup green onions Optional.
  • 2 tbsp bacon bits Optional.

Equipment

  • 1 Dutch oven

Method
 

Boil and simmer
  1. Place the cubed russet potatoes and chicken broth in a large Dutch oven, then bring to a boil. Reduce heat to maintain a gentle simmer and keep it there.
  2. Simmer for 18-20 minutes, until the potatoes are very tender. You should be able to easily break a potato cube with a spoon.
Mash and enrich
  1. Mash most of the potatoes directly in the pot to thicken the soup while leaving some chunks for texture. Stir to combine the mashed and intact pieces.
  2. Stir in the cream of chicken soup until fully incorporated. Continue stirring until the soup looks evenly creamy.
  3. Reduce heat to low, then stir in the sour cream until smooth and heated through. Do not bring it back to a boil—just heat until warm.
Season and serve
  1. Season with salt and pepper if needed. Taste and adjust to your preference.
  2. Serve with shredded cheddar, green onions, and bacon bits if desired. Add toppings right before eating for best texture.

Notes

Pro tip: mash directly in the pot for the thick, creamy body without extra tools. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently over low heat, stirring often. Freezing is not recommended because sour cream can break when thawed and reheated. For a lighter option, use reduced-fat sour cream (and check the cream of chicken soup sodium) to keep the creamy texture with fewer calories.