“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
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: About 4–6 servings 1x
Description
This easy 5-ingredient potato soup recipe is a coz,y one-pot dinner that can be ready to go in under 30 minutes!
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!
I absolutely love this potato soup. It so easy that you can put it together even if you had a busy day.
I’ve made this a few times now and it never disappoints! Simple and delicious.
We’ve made this before and my husband loves it. We make it every winter.
I’m debating about changing it up for this week. I’m kind of wondering about how you think it would do in a crock pot? I could just throw the frozen hash browns in. Also what about using pepper jack cheese versus cheddar? Will the cheese overpower the old bay? My husband thought it could use a bit more of a kick to it. The reason I’m asking is for Christmas Eve we’re just doing two soups and making a mini soup bar.