4-Ingredient Potato Soup in Slow Cooker or Stove Top
Four ingredient potato soup is the perfect solution when its cold outside and all you want is a warm bowl of something comforting, warm and delicious. But this isn't just any potato soup—we're talking about the EASIEST potato soup in slow cooker, flavorful, and ONLY simple four-ingredient soup. If you want a recipe that’s more of an Old Fashioned potato soup, then this is the recipe for you. But if you only want to spend 5-minutes putting a soup together, then scroll on my friend!!
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❤️ Why You'll Love 4-Ingredient Potato Soup
This recipe cooks in a slow cooker while you are out and about or quickly pulls together on the stovetop after a hectic day. Another great thing? It's versatile! You only need four basic ingredients, then customize however you please—slow cooker or stovetop, loaded or unloaded—whatever suits you best. Slow-cooked potato soup is the answer!
The main reason this loaded baked potato soup in slow cooker is because incredibly flexible. With 4 ingredient potato soup base, you can customize it however you like. Want to toss in leftover chicken? Go for it! Craving something extra hearty? Add shredded cheese or cooked bacon as toppings. Need something a little sweeter? Throw in some corn (drained can of corn or my favorite a can of creamed corn! And my fav, adding in broccoli . YUM! The options are endless, but the 4 ingredient potato soup base remains perfectly simple. Whether you choose to make this as a slow-cooked potato soup or prefer the stovetop, you’re in for a treat.
🍲 Ingredients
1 28oz bag of Ore-Ida Potatoes O’Brien (with onions & peppers, frozen)
1 packet of Country Gravy Mix
4 cups of Chicken Stock (or 5 teaspoon Better than Bouillon Chicken Base mixed with 4 cups of water)
2 ounces of Cream Cheese (or ⅔ cup of heavy cream)
Salt and ground pepper to taste
That’s it. Just four ingredients, but packed with flavor!
👩🍳 How to Make 4-Ingredient Potato Soup
Now, don’t think this soup is limited by the 4 ingredient potato soup base. Adding your own spin is what makes it fun. And by doing so you're actually creating your own personalized recipe. How cool is that?
Want to make a loaded baked potato soup in a slow cooker? go for it!—just add everything to the slow cooker (minus the toppings;). Wait until its done and top it with shredded cheese, crumbled bacon, and green onions, and you’ve got yourself a loaded baked potato soup in slow cooker thats perfect for a chilly night. If you’re feeling lke adding extra protein, throw in some shredded rotisserie chicken, cooked sausage, or even leftover steak. Trust me, all variations lead to a happy ending.
Craving some veggies? Toss in a can of creamed corn or some leftover cooked vegetables from last night’s dinner. The soup adapts to whatever you’ve got in your kitchen, making it a great option for clearing out the fridge.
At the end of the day, this 4 ingredient potato soup is about as easy as it gets and is dish is the perfect go-to for busy nights. It’s cozy hug in a bowl is adaptable, and just plain delicious. So, grab your ingredients and lets do this—you’ve got a bowl of comfort waiting!
🪄 Tips and Tricks
- Creamy texture: If you like your soup extra creamy, go with full fat cream cheese. The tanginess of the cream cheese balances beautifully with the potatoes and gives the soup a luxurious thickness.
- Chunky or smooth: If you prefer a smoother soup, use an immersion blender before adding the cream cheese or heavy cream. Leave it chunky for a more rustic texture.
- Season well: Because the soup only has a few ingredients, seasoning it properly is key. Don’t skimp on the salt and pepper!end. If you’ve got 20 minutes to spare, the stovetop version is quick and easy.
🗒 Variations
Try adding some of these ingredients below to get your perfect combination.
- Shredded cheese: Cheddar, Colby Jack, or Gouda would be great choices.
- Crumbled bacon: For that loaded potato vibe, a little crispy bacon on top adds the perfect salty crunch.
- Sliced green onions: Add a pop of freshness to balance the rich soup.
- Sour cream: A dollop of sour cream takes this soup from cozy to indulgent.
- Meat: shredded chcken or cooked sausage or hamburger
- Creamed Corn or Drained Sweet Corn: Stir in a can of either for a bit of sweetness that complements the savory potato base.
- Leftover Veggies: cooked or uncooked
- Cooking Methods: Stovetop vs. Slow Cooker: Here’s the best part: You can make this soup two ways, depending on your schedule and how much time you’ve got. For those days when you want to toss everything in and forget about it, the slow cooker is your best friend. If you’ve got 20 minutes to spare, the stovetop version is quick and easy.
- Stovetop Method:
- In a large pot, combine all ingredients except cream cheese / cream.
- Cook and stir occasionally for 30 minutes.
- Stir in your cream cheese or heavy cream until smooth and creamy.
- Season with salt and pepper to taste. That’s it—you’re done! Optional toppings or add-ins can be stirred in just before serving.
- Loaded Baked Potato Soup in Slow Cooker Method:
- Add everything except the cream cheese/cream to the slow cooker.
- CookCook on HIGH 3 hours. or LOW for 6 hours
- Stir in cream cheese and heat until warm.
- Taste, season with salt and pepper, and serve with your favorite toppings.
🗒 Substitutions
- Substitute chicken stock for vegetable stock for a vegetarian version.
- Substitute heavy or whipping cream for the cream cheese
- Substitute frozen hashbrowns for the potatoes listed in the recipe. Be sure to buy the option with onions and peppers, and they are the same size bag.
🗒 Best served with
- Crunchy French Bread
- Tossed Salad
👝 How to Store Leftovers
Store your 4-ingredient in the refrigerator for 4-5 days.
🤔 Common Questions
To prevent cream cheese from curdling in soup, temper it by mixing a small amount of hot soup liquid with the cream cheese before adding it to the main pot; this gradually warms the cream cheese and helps it blend smoothly into the hot soup without separating or curdling.
Always add cream cheese towards the end of cooking when the soup is still hot but not actively boiling
Season well: Because the soup only has a few ingredients, seasoning it properly is key. Don’t skimp on the salt, pepper, and Better than Bouillon!
Yes!
Yes, Be sure to buy the option with onions and peppers, and they are the same size bag.
4-Ingredient Potato Soup
Ingredients
- 1 28 oz Ore-Ida Potatoes O'Brien with Onions & Peppers Frozen Potatoes
- 1 packet Country Gravy Mix
- 4 cups Chicken Stock or 5 teaspoon Better than Bouillon Chicken Base + 4 cups of water *
- 2 ounces of cream cheese or ⅔ cup of heavy cream
- Salt and ground pepper to taste
Instructions
- Combine ingredients in a large pot.
- Add any optional add-in's.
- Stir occasionally, uncovered, until the soup is thickened (about 30 minutes)
- Add salt and pepper to taste, and top with your favorite toppings; shredded cheese, crumbled bacon, or green onions.
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Notes
- If you like a thicker soup, simmer it longer, add more cheese or add-in vegetables.
- I top mine with green onion and shredded cheese. So good!
- I like to look in my fridge to see what I need to use up, and I often add it to this soup!
- If you use the stock instead of the Better Then Bouillon you will most likely want to add more salt and pepper.
