Today I’m sharing my absolute favorite 4 Ingredient Potato Soup recipe that has saved me on countless busy weeknights. This potato soup is incredibly simple but delivers big on flavor and comfort. Let me walk you through this easy recipe that’s become a staple in my home!

Why You’ll Love This 4 Ingredient Potato Soup

I fell in love with this potato soup because it’s ridiculously simple yet so satisfying. When I’m tired after a long day, this 4 Ingredient Potato Soup comes to my rescue – minimal effort, minimal ingredients, but maximum comfort! The creamy texture and hearty potato goodness make it perfect for chilly evenings or whenever you need a bowl of something warm and comforting.

Recipe Ingredients

8 cups diced potatoes (I often use frozen diced hashbrowns to make it even easier!)
3 cans condensed cream soup (my favorite combo is cream of bacon, cream of onion, and cream of celery)
3 cups evaporated milk
Seasonings to taste (I typically use salt, pepper, garlic powder, and a bit of thyme)

Optional Toppings

Shredded cheddar cheese
Chopped green onions
Sour cream

Instructions

I start by placing my potatoes in a large pot and adding 2 cups of water. Then I season them to taste and boil until they’re tender, which usually takes about 10-15 minutes. The important part: do NOT drain the water!
While the potatoes are cooking, I combine my canned soups and evaporated milk in a large bowl, stirring them together until smooth.
Once my potatoes are tender, I pour in the soup and milk mixture, stirring to combine everything nicely.
Then I set the pot over medium heat and let it simmer for 3-5 minutes to heat through and let all those lovely flavors meld together.
I always do a final seasoning check before serving, then ladle the 4 Ingredient Potato Soup into bowls and top with my favorite toppings!

Expert Tips

I’ve found that using different combinations of cream soups can completely change the flavor profile of this 4 Ingredient Potato Soup – don’t be afraid to experiment!
If you like a thicker soup, you can mash some of the potatoes against the side of the pot.
Adding a bay leaf during cooking gives an amazing depth of flavor.
For extra richness, I sometimes stir in a tablespoon of butter just before serving.
The 4 Ingredient Potato Soup is good immediately, but I think it’s even better the next day when the flavors have had time to develop.

Recipe Variations & Possible Substitutions

When I’m in the mood to switch things up with my 4 Ingredient Potato Soup, I sometimes add diced carrots and celery to the potatoes while they cook. You can substitute regular milk for the evaporated milk, but the soup won’t be quite as creamy. For a dairy-free version, I’ve used coconut milk with surprisingly delicious results! And if you’re cutting calories, reduced-fat cream soups work just fine.

Serving and Pairing Suggestions

This 4 Ingredient Potato Soup is a meal in itself, but I love serving it with a simple green salad and crusty bread for dipping. For a heartier meal, grilled cheese sandwiches are the perfect companion! When I’m serving this for guests, I create a toppings bar and let everyone customize their bowl of this delicious potato soup.

Storage and Reheating Tips

Whenever I make this 4 Ingredient Potato Soup, I always hope for leftovers! I store mine in an airtight container in the refrigerator for up to 4 days. When reheating, I do it slowly on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened too much in the fridge, I just add a splash of milk to bring it back to the perfect consistency. This soup also freezes well for up to 3 months, though I recommend leaving out the potatoes if you plan to freeze it and adding freshly cooked ones when reheating.

Recipe FAQs

Can I use fresh potatoes instead of frozen? Absolutely! I use fresh potatoes all the time. Just dice them into small, uniform pieces for quicker cooking.

Is this 4 Ingredient Potato Soup gluten-free? Most canned cream soups contain gluten, so if you need a gluten-free version, look for specifically labeled gluten-free cream soups.

Can I make this in a slow cooker? Yes! I sometimes combine everything in my slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Troubleshooting Tips

If my 4 Ingredient Potato Soup turns out too thin, I mix a tablespoon of cornstarch with a bit of cold water and stir it in while the soup is simmering. If it’s too thick, I simply add more milk until I reach my desired consistency. And if the soup tastes a bit bland, I find that a splash of Worcestershire sauce or a spoonful of sour cream stirred in can really wake up the flavors!

I hope you enjoy this 4 Ingredient Potato Soup as much as I do! It’s become my go-to recipe when I need something quick, easy, and comforting. Let me know how yours turns out!