4 Ingredient Potato Soup Recipe - Unfussy Kitchen (2024)

This 4 ingredient potato soup is incredibly easy to make, and it takes just 30 minutes from start to finish! It turns out so delicious and creamy – the perfect comfort food dinner on a cold day!

Potato soup is one of my ALL TIME favorite comfort foods. My mom used to take me and my brother to a church lunch near our home every month, and there was always potato soup. Such fond memories!

I have no idea how the church ladies made the soup, but this here is the recipe I make for my family when I need comfort food on the table in less than 30 minutes.

It’s kind of my upgrade to the old fashioned potatoes simmered in milk with salt and pepper, in order to add more flavor. Comes out so good, but is SO easy!

Ingredients you’ll need

This is just an overview of the ingredients needed – scroll to the recipe card at the bottom for exact quantities and instructions.

Ingredient notes

• If you are nit picky, you’ll tell me that’s more than 4 ingredients. I remain convinced that “soup, milk, potatoes, seasoning” are 4 ingredients, and salt/pepper don’t count anyways 😉
• Potatoes: Frozen diced hashbrowns work perfectly in this recipe (I diced and froze a bunch of potatoes myself when they were on sale and used those). If you don’t want to use frozen, use Yukon Gold or Russet potatoes, peel and then dice into small cubes.
• Condensed soup: Honestly, pretty much ANY condensed “cream of” soup works in this recipe (except for mushroom, mushroom is really not good here). You just need 3 cans and you’re good to go. I’ve seen potato soup made with just cream of chicken soup, but I actually think it can be a lot better if you use at least one different soup. My favorite combo is one can cream of bacon, one can cream of celery and one can cream of onion. But you can do whatever you like!
• Evaporated milk: You can also use half-and-half or whole milk in place of the evaporated milk.
• Seasoning: The reason why I don’t want to exactly specify seasoning is because it will depend on which soups you choose. If you use just chicken soup, you will probably need more seasoning vs if you’re using a few different soups. I like to add a little garlic and onion powder. Some people like some dried thyme in their soup.

How to make this easy potato soup

1. Start by placing the potatoes in a large pot (about 6 quart). Add 2 cups of water, season, then boil the potatoes until tender – do NOT drain!

2. Whisk the evaporated milk and the soups together in a large bowl.

3. Pour the soup mixture over the potatoes and stir carefully. Bring to a simmer and cook for 3-5 minutes, until heated through.

Serve the soup immediately with your favorite toppings – we like crumbled bacon, green onion and cheddar!

Recipe tips

• Do not drain the potatoes after boiling! Using just enough water helps to draw out the starch, which makes the soup creamier and feel like it’s been simmering for hours!
• Careful when stirring, try not to mash up the potatoes too much.
• If you like your soup chunkier/with less creamy liquid, try using just 2 cans of soup. If you like your soup very thick and creamy, you can try blending 1-2 cups of the soup, then stir it back into the pot.
• Leftovers keep in the fridge for 2-3 days. Gently reheat on the stove, with a splash of milk added if needed (the starch makes the soup thicker over time, but it does thin out a little when heated, so be careful with how much milk you add).

Serving ideas

This soup is quite rich, so I never feel like we need much with it. If you need something to round out your meal, here are some ideas we’ve tried in the past and liked:

• German soft pretzels
• Ham sliders
• Add some leftover diced ham to the soup
• A hearty bread
• Wedge salad

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4 Ingredient Potato Soup

Yield: 8 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

This 4 ingredient potato soup is incredibly easy to make, and it takes just 30 minutes from start to finish!

Ingredients

For the soup

• 8 cups diced potatoes (frozen diced hashbrowns are fine)
• 3 cans condensed cream soup (I used cream of bacon, cream of onion and cream of celery; see notes for tips)
• 3 cups evaporated milk
• seasoning to your taste (salt and pepper, garlic or celery salt, garlic powder, dried minced onion, thyme... )

Optional toppings

• crispy browned bacon
• shredded cheddar cheese
• chopped green onions
• sour cream

Instructions

1. Place potatoes in large pot and add 2 cups water. Season to taste, then boil until potatoes are tender, about 10-15 minutes. Do NOT drain.
2. Combine canned soups and evaporated milk in a large bowl. Stir into cooked potatoes, then set over medium heat ad simmer for 3-5 minutes to heat through.
3. Check for seasoning, then serve with your favorite toppings.

Notes

Condensed soup:Pretty much ANY condensed “cream of” soup works in this recipe (except for mushroom, mushroom is really not good here). I’ve seen potato soup made with just cream of chicken soup, but I actually think it can be a lot better if you use at least one different soup. My favorite combo is one can cream of bacon, one can cream of celery and one can cream of onion. But you can do whatever you think is tasty!

Evaporated milk:You can also use half-and-half or whole milk in place of the evaporated milk.

Potatoes: If you peel and dice your own, Yukon Gold or Russet work best.

If you like your soup chunkier/with less creamy liquid, try using just 2 cans of soup. If you like your soup very thick and creamy, you can try blending 1-2 cups of the soup, then stir it back into the pot.

Leftovers keep in the fridge for 2-3 days. Gently reheat on the stove, with a splash of milk added if needed (the starch makes the soup thicker over time, but it does thin out a little when heated, so be careful with how much milk you add).

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See Also

The Best Vegetarian Potato Soup