My creamy 4-ingredient potato soup recipe is the easiest soup recipe you will ever make! This is my family's favorite comfort food recipe that has been a tradition for us to make during the cold winter months. The best part is that this delicious potato soup cooks in less than 30 minutes! Go get your soup bowls ready and dive in to this chunky soup!
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This recipe is extremely special to me! I have very fond memories of making this soup recipe with my dad. He loved to make this potato soup recipe every winter during his annual visit. It became a tradition for me that I still continue now.
With lots of heavy cream, Velveeta, and cream of chicken soup this is a stretch from my typical healthy meal. Trust me I've tried to make this with a few lighter substitutions, but it just isn't the same. Dad would not have approved! So I honor him by forgoing calorie counting and feeling comfort in his memory with this yummy soup. It's truly amazing how food can trigger so many emotions!
Why this potato soup recipe is the best!
It's amazing that you can get so much flavor from a recipe that has only 4 basic ingredients! That's why I love this simple soup recipe! It is such a basic recipe, but tastes absolutely decadent (yes, love that heavy cream)! Each spoonful is loaded with tender chunks of potato and an extra creamy, cheesy base. If you want to add additional toppings, like some crumbled bacon and extra cheese go ahead! I won't judge!
key ingredients
Velveeta- is a processed cheese product similar to American cheese. Normally I'm a cheddar cheese fan, but nothing melts as smoothly and creamy as Velveeta!
Yukon gold potatoes-are the best potatoes for this potato soup recipe. They have a creamier texture than russet potatoes. They hold up well when cooked in potato soup. Another great option are red potatoes. Because potatoes are one of the main ingredients it is important to select the right type!
heavy cream-is thicker and richer than whole milk. This is what gives this soup it's creamy texture.
cream of chicken soup- is located in the soup isle at the grocery store. I've attempted to switch this to a healthier option but truly this recipe is best with the original Campbell's soup brand.
step-by-step instructions
The most time consuming part of this recipe is peeling and chopping the potatoes. You will want uniform potato chunks, something that is bite size. The best option is 1 inch cubes because small pieces will have a shorter cooking time.
Add the cube potatoes to a large pot with cold water. I add enough water to cover the the potatoes which is about 7 cups of water. Allow the potatoes to come to a boil and cook until they are fork tender which will take about 10 minutes.
Do not completely drain the water when they are finished. Pour about half of the water off which should be about 3 cups.
Return the pot to the burner and reduce to low heat. Add the cream of chicken soup and Velveeta cheese. Carefully stir into the potatoes being careful to not mash. If a little of the potato chunks break up this is okay , it will only add to the creamy texture of the soup.
Allow the pot to simmer for 5 minutes to let the ingredients come together. Then turn off heat and stir in the heavy cream.
Give the cream a few minutes to heat in the hot soup and ladle into bowls. You can add topping to garnish the soup, but honestly a good potato soup doesn't really need anything!
expert tips
This may seem simple to some people but there is a fine line between a perfectly fork tender potato and mush. Make sure you start your potatoes in cold water and bring to a boil. Starting in cold water insures that the potato cooks more evenly. Once the water comes to a boil time for about 10 minutes checking often. Once your fork slides easily into the potatoes it’s time to drain some of the water, turn down to a simmer and add the remaining ingredients.
optional toppings
This potato soup is creamy and delicious on its own but here are a few of my family's favorite toppings!
- shredded cheddar cheese
- green onions
- chopped bacon
- cracked black pepper
how to store leftovers
This delicious soup is great for leftovers. Allow the soup to cool and store in an airtight container for 3-4 days. Or you can also freeze the soup for 1-2 months. Thaw overnight in the refrigerator.
The best way to reheat is in a soup pot over medium-low heat for several minutes until the soup has warmed through.
faq
what type of potatoes are best for soup?
Waxy potatoes are the best for soups, so basically a low starch potato is the best. Yukon gold is a medium starch so it will still hold it's shape well but russet potatoes are high in starch and will break down too much in the soup.
do i have to peel potatoes for soup?
No! And this is such a time saver! Wash the potatoes well and chop them into the same small bite sized pieces. This will give your soup a more rustic look and change the texture very slightly. The great thing about Yukon gold potatoes is that they have a very tender peel.
Looking for other cozy soup recipes? Try these!
Easy Vitamix Tomato Basil Soup
Creamy Roasted Cauliflower Soup
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Easy 4-Ingredient Potato Soup
Ingredients
- 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
Toppings (optional)
- cooked crumbled bacon
- green onions sliced
- shredded cheddar cheese
Instructions
- Start by peeling and cutting potatoes. Make sure potatoes are in a small bite sized pieces.
- Add potatoes to a large pot and fill pot with enough cold water to just cover potatoes.
- Bring potatoes to a gentle boil. Do NOT cover potatoes with lid. Once potatoes come to a boil, cook for about 10 minutes or until fork tender.
- When potatoes are cooked adjust heat to a low simmer. Do not drain, just pour off about 3 cups of water leaving the rest.
- Add cream of chicken and Velveeta. Gently stir in being careful not to break potatoes. Keep on low heat just allowing cheese to melt and everything to incorporate together for 5 minutes.
- Stir in heavy cream and allow to warm through for 1-2 minutes.
- Dish into bowls and garnish with desired toppings.
Notes
- Always start potatoes in cold water.
- Do not drain completly- about half of the water of 3 cups should be drained.
Lauren
This soup is the absolute best! So creamy, so cheesy, so comforting and extremely delicious.
bobbieblue
Hi Lauren! So glad that you liked it!
Brandon
Just made it for the first time. Added a little sugar, but it is a hit! Longest part is peeling and cutting the potatoes! Will definitely be making this regularly. Since my mom’s passing I’ve yet to find a recipe that is similar to what she made. This is the closest! I’ll be adding some celery and a few pieces of carrot!
bobbieblue
Hi Brandon! I'm so glad that you liked the recipe and that it reminded you of your mom's. This was my dad's recipe and it always brings back memories when I make it!
Mary
Because my sister was staying with us while having oral surgery i made this soup. But because it had to be purée, I used russet potatoes and even then used an immersion blender.I love onions, I boiled the potatoes to par boil left the 3 cups of water and added the onions to finish them. The flavor was amazing. Later I will not make them into purée as I like textures.
Huldeana
I am not a very good cook but this was so easy and delicious! My family loved it. I will definitely be making it again 🤍