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4 Ingredient Potato Soup

4 ingredient potato soup that simmers until the russet potatoes are very tender, then gets mashed for a thick, creamy texture. Finish by stirring in cream of chicken soup and sour cream for a smooth, comforting bowl.
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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
  

Potato base
  • 3 lb russet potatoes peeled and cubed
  • 10.5 oz cream of chicken soup 1 can
  • 4 cup chicken broth low-sodium if preferred
Creaminess
  • 1 cup sour cream stir in on low heat
  • salt season if needed
  • black pepper season if needed
Optional toppings
  • shredded cheddar optional
  • green onions optional
  • bacon bits optional

Equipment

  • 1 Dutch oven

Method
 

Cook the potatoes
  1. Place the cubed russet potatoes and chicken broth in a large Dutch oven and bring to a boil over high heat. You should see active bubbling across the surface.
  2. Reduce the heat to a simmer and cook for 18-20 minutes until the potatoes are very tender. The cubes should crush easily when pressed with a spoon.
Mash and thicken
  1. Mash most of the potatoes right in the pot, leaving some chunks for texture. The soup should look thicker with visible potato pieces remaining.
  2. Stir in the cream of chicken soup until fully incorporated. The mixture should turn uniformly creamy without streaks.
Finish and season
  1. Reduce the heat to low and stir in the sour cream until smooth and heated through. Do not boil; small gentle steam only.
  2. Season with salt and black pepper if needed. Taste and adjust until the flavor pops.
Serve
  1. Ladle the soup into bowls and top with shredded cheddar, green onions, and bacon bits if desired. Add toppings just before serving for the best texture.

Notes

For the creamiest texture, mash directly while the soup is still hot, and keep heat on low when adding sour cream so it stays smooth. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove over low heat, adding a splash of broth if needed. Freezing is not recommended because sour cream can break when thawed. For a lighter option, use reduced-fat sour cream (or half sour cream/half Greek yogurt) for similar tang and creaminess.