Easy 4-Ingredient Potato Soup
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!
- 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
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.
- Always start potatoes in cold water.
- Do not drain completly- about half of the water of 3 cups should be drained.