4-Ingredient Potato Soup

5 from 1 vote

4-Ingredient Potato Soup

This 4-Ingredient Potato Soup is so simple to throw together. It only takes five minutes with the help of frozen potatoes to get it into the pot. Then you can sit back and let it simmer away, either on the stovetop or in a slow cooker. I've also shared tons of add-ins and toppings for a loaded potato soup!

Prep Time5

Cook Time30

Slow Cooker Time3

Course: Main Course

Cuisine: American

Servings:

Calories: 305kcal

Author: Lauren Lane

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

Stovetop Method

Add the frozen potatoes, gravy mix and chicken stock to a large pot.
Bring to a gentle simmer and cook uncovered for about 30 minutes, stirring occasionally, until the potatoes are tender and the soup has thickened.
Reduce the heat. Temper the softened cream cheese with a small amount of hot soup, then stir it into the pot until smooth. If using heavy cream, stir it in near the end.
Season with salt and pepper, then add your favorite toppings.

Slow-Cooker Method

Add the frozen potatoes, gravy mix and chicken stock to the slow cooker.
Cook on HIGH for about 3 hours or LOW for about 6 hours, until the potatoes are tender.
Stir in the softened cream cheese or heavy cream during the final 20–30 minutes.
Taste, season and serve with toppings.

Video

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!
Feel free to add leftover chicken, frozen broccoli or canned corn as a variation.
If you use the stock without any of the Better Than Bouillon, you will most likely want to add more salt and pepper.

Nutrition