When temperatures dip, a simple potato soup is one of the most practical and comforting dinners you can put on the table. This 4-ingredient creamy potato soup leans on pantry and refrigerator basics to create a filling bowl with very little effort, and its appeal comes from the way humble potatoes turn velvety as they simmer. It’s the kind of straightforward family supper that has long been popular in Midwestern kitchens, where hearty, economical meals are especially welcome in cold weather.
Serve this soup with warm crusty bread, saltine crackers, or toasted sandwiches for an easy supper. If you want a little freshness on the side, a crisp green salad with a sharp vinaigrette balances the soup’s richness nicely, and for a cozier meal, a simple side of roasted broccoli or green beans works especially well.
4-Ingredient Creamy Potato Soup
Servings: 6
Ingredients
2 pounds russet potatoes, peeled and diced
1 small onion, finely chopped
4 cups chicken broth
2 cups shredded cheddar cheese
Directions
1. Add the diced potatoes, chopped onion, and chicken broth to a large pot. Bring to a boil over medium-high heat.
2. Reduce the heat and simmer for 15 to 20 minutes, or until the potatoes are very tender and easily pierced with a fork.
3. Use a potato masher to gently mash some of the potatoes in the pot, leaving plenty of chunks for texture. This will naturally thicken the soup.
4. Stir in the shredded cheddar cheese a handful at a time until fully melted and the soup is creamy. Serve hot.
Variations & Tips
For a smoother soup: If you prefer a silkier texture, use an immersion blender to partially puree the soup instead of mashing by hand. Blend only part of it so the finished bowl still has some potato pieces for body.
Cheese melting tip: Lower the heat before adding the cheddar and stir it in gradually. Adding cheese over high heat can make it clump rather than melt smoothly into the broth.
Make it heartier: If you have a few more ingredients on hand, cooked crumbled bacon, sliced green onions, or a spoonful of sour cream make excellent toppings. These aren’t necessary, but they turn a very simple soup into something that feels a bit more loaded and special.
Storage tip: Leftover soup can be cooled and refrigerated in an airtight container for up to 3 days. Reheat gently on the stove over low heat, stirring often and adding a splash of broth if it thickens too much in the refrigerator.