“Easy Button” Potato Soup!
This recipe has been one of my favorite cozy shortcuts for years now. ♡
It’s made with 5 simple ingredients that somehow create the most amazingly rich, layered flavor. The bacon lays down that smoky, savory base, the scallions do double duty with their sweet sautéed whites and bright fresh greens, the Yukon Gold potatoes simmer into buttery softness, and the extra-sharp cheddar melts in at the end to bring everything together perfectly.
And the best part? It all cooks in one pot with minimal chopping and hardly any prep time. You’re going to love it!
Recipe Tips
A few tips to help your soup turn out extra delicious:
- Use Yukon Gold potatoes. They blend up exceptionally creamy without needing loads of cream. Russets work too, but Yukon Golds are magic here.
- Don’t rush the simmer. Give the potatoes the full 15–20 minutes to get really tender — it’s the key to a silky finish.
- Blend just a little. Partial blending keeps great texture while still making the soup feel creamy. An immersion blender gives you the most control.
- Shred your own cheddar. Pre-shredded cheese can be coated in starch and won’t melt as smoothly. A quick shred makes a big difference.
- Taste and season generously. Potatoes soak up salt, so don’t be shy. Start small, taste, and adjust until it sings.
- Save some toppings for the end. A sprinkle of crispy bacon, cheddar, and scallions makes every bowl feel extra special and restaurant-y.
- Add a splash of dairy if you want. Not required at all, but a little milk or cream can tip this right into ultra-luxurious territory.
Variations
Here are a few more ways you’re welcome to customize this recipe to your liking:
- Add veggies. Stir in corn, chopped broccoli, carrots, or spinach during the simmering stage.
- Add seasoning. Add a pinch of smoked paprika or chipotle powder for a subtle smoky finish, or a few teaspoons of Old Bay (my favorite!) for oomf!
- Swap the cheese. Try pepper jack for a little heat, Gruyère for nuttiness, or white cheddar for a milder flavor.
- Make it vegetarian. Skip the bacon and use butter or olive oil to sauté the scallions, then add a dash of smoked paprika for a pop of smoky flavor.
- Make it extra creamy. Blend the entire soup fully smooth and finish with ½ cup cream or evaporated milk.
FAQ
Yes, it reheats beautifully. Just warm it gently on the stovetop and add a splash of stock or milk if you need to thin it out.
It freezes okay but not perfectly — potatoes get slightly grainy when frozen. If you need to freeze the soup, I would blend it fully for the best texture.
No prob, just mash a few potato pieces with a spoon or potato masher. It won’t be as silky but will still be thick and cozy.
Try pancetta, turkey bacon, or even a little butter with smoked paprika for a vegetarian-friendly version.
5-Ingredient Potato Soup
Ingredients
- 6 strips bacon, diced
- 3 scallions, thinly sliced (white and green parts separated), plus extra for serving
- 4 cups chicken stock
- 2 pounds Yukon Gold potatoes, diced into ¾-inch pieces
- 1 1/2 cups shredded extra-sharp cheddar cheese, plus extra for serving
- fine sea salt and freshly-ground black pepper
Instructions
- Cook the bacon. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 1–2 tablespoons of bacon fat in the pot.
- Sauté the scallions. Add the white parts of the scallions to the bacon fat and sauté for 1–2 minutes until fragrant and softened.
- Simmer the potatoes. Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are very tender.
- Blend. For a creamy texture, use an immersion blender to partially purée the soup, leaving some chunks. Or mash a few potatoes by hand with a spoon or masher. (Skip this step if you prefer it brothy and chunky.)
- Finish. Stir in the cheddar cheese until melted. Taste and season with salt and pepper as needed. If desired, add a splash of milk or cream to make it extra creamy. Serve warm, garnished with the crispy bacon, plus and extra cheese and scallions if desired, and enjoy!
Did you make this?Let me know how it turned out in the comments below!
This recipe is a perfect lunch with a sandwich for lunch, 34 degrees outside, I took out about 20 % of the cubed potatoes before I puréed, than added back to pot with the cheese , my wife & I have made this recipe 3 times and it’s great every time, thanks again, love your website. Terry Wynter
Thanks for your sweet words, Terry — we’re so glad you all enjoyed this!
Well for me it didn’t work out, maybe because, I couldn’t get the same ingredients, so I improvised with similar ones.
My family love Potato soup. I’ll be trying your version of it very soon. I’ve always made mine like Mamma does, the old fashioned (very fattening) way. This sounds so much easier on the weight, cholesterol and the back. Great tip about the Hash browns. I have actually used hash browns in scalloped potatoes because I was out of whole potatoes and it was very good. So this makes perfect sense really. In my recipe for the Old fashioned potato soup I have used instant mashed potatoes to thicken my soup up when I didn’t have quite enough whole potatoes and it was great. (nobody knew the difference actually) just a tip I thought I’d share with you. Thanks again, will be making this soon.
Thanks for sharing Susie, we hope you like this one! Also, thanks for your tip. :)
I just made this last night and it was absolutely delicious! The only thing I did different was not adding any onion because I cannot stand onions! Oh and I added some red pepper flakes for some heat. I thought it was plenty flavorful, and it was boyfriend approved! Will definitely be making this one time and time again, thanks for sharing the recipe :)
I was wondering if these hashbrowns are similar to canned (or frozen) diced potatoes? If so, would it be easier to substitute those? No waiting for them to thaw, and they would seem easier to turn into mush for the soup than the frozen ones.
I made this tonight with a couple alterations. I used less of the Old Bay seasoning because of the sodium content. I added some crumbled low-sodium bacon, sour cream, white pepper, garlic powder, and cayenne pepper. SO GOOD!!!! And, so easy! I will definitely make this again!
I tried the potato soup, but it was a bit too bland for me. I didn’t have the seasoning recommended, though, so I just added chili powder and cumin. I think I may try it again next weekend with some curry powder, and food-processorized ginger root, and see if that adds a bit more kick to it.
I’ll also add my own limited ingredient, and quick to make, chili which kindof fits into this posting, and it’s been my go-to option lately for a good, hearty, tasty meal that is also cheap, just in case interested in trying…
1 can black beans – drained/rinsed
1 can diced tomatoes
1 can sweet kernel corn
1 can chili beans (I use S&W, which have some flavorings – chili pepper, garlic, onion, and a mild tomato base)
Vegetable stock
Add chili powder, or not – I know others that love the pain that the hottest of hot chili peppers can lay on them, I’m not one of those people, but I do like it in moderation
Throw it all in a crock pot and let it blend together on low for 5 or 6 hours.
About 10 minutes work, 5 or 6 hours wait time (might want to adjust the vegetable/chicken stock amount if you’ll let it simmer for more time while at work for the day), and then I’d say it provides 3 decent meals for me for about $6. YMMV.
I adjusted from something I saw in a magazine years ago – Men’s Health or Men’s Fitness, I forget which – I replaced the package of ground turkey with the can of chili beans. I’m not hardcore vegan/vegetarian – just making changes in that direction when and where it makes sense for me to. And here, it did.
I’m now back to making this weekly, and it’s one of the pieces keeping me off the Del Taco diet, which really hasn’t done well for me.
Mine turned out very thick, too, very much the consistency of mashed potatoes. Not sure why! But my husband and I loved it. I’ll try adding some broth at the end and see if that helps. Regardless of how it turned out, this recipe was so simple and very tasty!!!
I really like these recipes, and thank you for sharing! I’ll be looking forward to trying this potato soup this week
I planned to make this for dinner tonight, but realizing I’m probably suppose to thaw the hashbrowns first?
Yes, the soup will go quicker if the hashbrowns are thawed. But if you have a few extra minutes, you can use frozen! :)