Easy 4-Ingredient Potato Soup

This 4-Ingredient Potato Soup is easy and memorizable, one of those cozy soup recipes you’ll want to file away for quick recall when comfort food cravings hit.

Course Soup

Cuisine American

Keyword 4-Ingredient Potato Soup

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 246kcal

Author Christina Koncker

Equipment

Ingredients

3 pounds Russet potatoes (or approximately 6 medium-sized ones)
1 8 ounce package cream cheese
6-8 cups chicken or beef broth
1 tablespoon Worcestershire sauce

Instructions

Let the cream cheese come to room temperature.
Add chicken or beef broth to a large pot. Peel and cube potatoes, then add to the pot.
Bring the pot to a boil, then reduce heat to medium. Simmer for 15 minutes.
Meanwhile, take two ladles of broth from the pot and add to a heat-safe bowl or smaller pot. Let cool a minute, then add the room temperature cream cheese. Whisk to melt into broth.
After 15 minutes the potatoes should be mashable. Mash with a potato masher.
Add melted cream cheese mixture and 1 tablespoon Worcestershire sauce.
Continue cooking for another 10 minutes. I like to keep whisking and mashing as it finishes cooking.
Taste, and add more Worcestershire sauce or broth, to taste.
I don’t mind the small chunks of potato that result from only using a potato masher, but if you want a smoother soup, hit it with an immersion blender or blend in batches. Just be careful you don’t overdo it or you’ll wind up with pastelike soup.

Notes

Let the cream cheese warm up as much as possible and DO completely melt it before adding it to the potato soup. If you add the cream cheese when it is cold you risk it curdling, resulting in a soup with cream cheese chunks.

Nutrition