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This easy 4 ingredient Potato Soup is made with potatoes, side bacon, stock and Monterey Jack cheese. It can be made on the stove-top or in your slow cooker/instant pot. 

Wanting more Vegetarian based soups? Try my Leek Soup or French Onion Soup or even my Celery Soup all excellent choices!

I made this Easy 4 ingredient Potato Soup all in one pot. 

WHERE IS POTATO SOUP FROM

Originally, this soup came from Peru in South America.

However, today this soup has been adopted by many in America where most now add bacon to the soup for extra flavor.

HOW TO MAKE POTATO SOUP

• Start by peeling the potatoes, then over a large bowl filled with water. Take a sharp knife and slice the potatoes (not in perfect sizes) just bite size pieces works best up.
• Then soak the potatoes in the water and set aside
• Meanwhile, in a large stock pot add the bacon and sauté till crispy and then set aside
• In the same pot add in 2 tbsp of butter and all your seasonings sauté 2 mins till fragrant then add in the Vegetable stock.
• Lastly add in the diced potatoes and 1 cup of cream.
• Simmer covered on low – medium heat till the potatoes are fall apart tender.
• Serve hot and top with Monterey Jack cheese and the cooked bacon.
• Stir it all in together and enjoy!

CAN POTATO SOUP BE FROZEN

Yes, you can store this soup in a freezer bag or container anywhere from 3-6 months.

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Easy 4 ingredient Potato Soup

Yield: 4

Cook Time: 40 minutes

Total Time: 40 minutes

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Ingredients

• 2 ½ pounds Yukon gold potatoes (cut into ½-inch pieces)
• 2 cups of Vegetable stock
• 1 cup of cream
• 1/2 package of bacon, cooked and diced
• 1 cup of Monterey jack cheese
• Salt and pepper to taste

Instructions

1. Start by peeling the potatoes, then over a large bowl filled with water. Take a sharp knife and slice the potatoes (not in perfect sizes) just bite size pieces works best up.
2. Then soak the potatoes in the water and set aside
3. Meanwhile, in a large stock pot add the bacon and sauté till crispy and then set aside
4. In the same pot add in 2 tbsp of butter and all your seasonings sauté 2 mins till fragrant then add in the Vegetable stock.
5. Lastly add in the diced potatoes and 1 cup of cream.
6. Simmer covered on low - medium heat till the potatoes are fall apart tender.
7. Serve hot and top with Monterey Jack cheese and the cooked bacon.
8. Stir it all in together and enjoy!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 594Total Fat: 32gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 96mgSodium: 660mgCarbohydrates: 63gFiber: 6gSugar: 6gProtein: 17g

These calculations are based off Nutritionix

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