There are days when all you want is a bowl of something warm and comforting, right? Especially after a long day, or when the weather outside is just *not* cooperating. You know that feeling! Well, I’ve got something super special for you that proves delicious, hearty meals don’t need a million steps or a ton of ingredients. These 12-Ingredient Soup Recipes (No Fuss) are my absolute go-to for busy weeknights and cozy weekends. I remember one particularly chilly evening in Brooklyn, I’d been out collecting greens and herbs, and the wind was really howling. I looked at what I had, and instead of feeling overwhelmed, I felt inspired! In less than 30 minutes, I whipped up a pot of soup that tasted like a warm hug and filled my tiny apartment with the best smells. It taught me that simple can be sensational. As an Urban Forager & Hyperlocal Ingredient Specialist, I’m all about finding that magic in everyday ingredients, and these recipes are exactly that – pure comfort made easy.
Why You’ll Love These 12-Ingredient Soup Recipes (No Fuss)
Seriously, this soup is a game-changer for those busy days. You’ll love it because:
- So Easy, So Fast: We’re talking minimal prep and ingredients that you probably already have.
- Major Comfort Factor: It’s like a warm hug in a bowl, perfect for cozy nights.
- Less Cleanup, More Yum: Uses just a couple of pots, making your life so much easier.
Gather Your Simple Ingredients
Okay, lean in, because this is where the magic really starts to happen. The beauty of these 12-Ingredient Soup Recipes (No Fuss) is that you probably don’t even need to make a special trip to the store! Most of this stuff is pantry-staple worthy. Here’s what you’ll need to grab to create this bowl of cozy goodness:
For the Soup
- 1/2 pound bacon, chopped
- 1 (28 ounce) bag potatoes O’Brien with onions and peppers (this is a lifesaver, trust me!)
- 30 ounces chicken broth (I like to have a little extra just in case!)
- 8 ounces garlic and herb cheese spread (the creamy kind makes all the difference!)
- A pinch of black pepper (or more if you like things with a little kick!)
Step-by-Step Guide to Your 12-Ingredient Soup Recipes (No Fuss)
Alright, let’s get this cozy soup on the table! It’s honestly so straightforward, you’ll be amazed. We’re going to start by getting that bacon nice and crispy.
First things first, grab a good-sized skillet. Toss in your chopped bacon and cook it over medium-high heat. You want to turn it every so often until it’s perfectly browned and looks amazing, usually about 10 minutes. Once it’s done, scoop those crispy bits out and lay them on some paper towels to drain. Let them cool off a bit, then give them a good rough chop.
Now, don’t you dare wash that skillet! That bacon fat is pure gold. Working in batches (so you don’t crowd the pan), toss in your bag of potatoes O’Brien. Cook ‘em until they’re lightly browned and getting a little toasty, about 5 minutes. Then, carefully spoon those yummy potatoes into your slow cooker. Pour in your chicken broth – yes, all 30 ounces of it. Next, just dollop that garlic and herb cheese spread right on top. Scatter that glorious chopped bacon all over the cheese. Close up your slow cooker, set it to High, and let it do its thing for about 3 to 4 hours. You want those potatoes to be super, super tender. If you’re looking for more ideas on quick eats, check out these easy recipes.
Now, for an optional but totally gorgeous step: if you like a soup with a little more body, you can blend a portion of it. Carefully ladle some of the soup into a high-powered blender. Make sure you don’t fill it more than halfway! Hold the lid down extra tight with a potholder – trust me on this one, it can get splashy! Pulse it a few times, then let it blend on high for about 45 seconds until it’s nice and smooth. Pour that creamy goodness back into the slow cooker and give everything a good stir. Serve it up hot and get ready for some serious happy sighs! For even more simple soup inspiration, you might love these twenty easy 4-ingredient soup recipes.
Tips for Perfect 12-Ingredient Soup Recipes (No Fuss)
To make sure your soup is absolutely spot-on every single time, here are a few little tricks I’ve picked up. First off, don’t skimp on the bacon! Using good quality bacon really adds a depth of flavor that makes this soup sing. And about those potatoes O’Brien – they’re already chopped with onions and peppers, which is such a time-saver. If you can’t find them, just dice up some fresh potatoes, a small onion, and a green bell pepper yourself. Lastly, don’t be afraid of that cheese spread! It’s the secret to the soup’s creamy, dreamy texture without needing any heavy cream. Just ladle it in and let the slow cooker work its magic!
Ingredient Notes and Substitutions
Okay, so sometimes you might not find *exactly* what the recipe calls for, and that’s totally fine! The beauty of these 12-Ingredient Soup Recipes (No Fuss) is how adaptable they are. If you can’t get your hands on the Potatoes O’Brien with onions and peppers mix, no worries! Just grab about 1.5 pounds of your favorite potatoes (Yukon Golds are great here), dice them up small, and add one small finely chopped onion and about half a chopped green bell pepper to the skillet with them. They’ll cook up perfectly. For that creamy garlic and herb cheese spread, if it’s elusive, a good quality cream cheese mixed with a teaspoon of garlic powder and some dried Italian herbs will do the trick in a pinch. It’s all about making it work for YOU! For more soup ideas, peek at these soup recipes.
Serving Suggestions for Your Cozy Soup
This hearty soup is pretty much a meal in itself, but a few little extras can make it even more special! I love serving it with a big chunk of crusty bread – perfect for dunking into that creamy broth, you know? A simple green salad with a zesty vinaigrette also cuts through the richness beautifully. And for an extra dollop of comfort, a spoonful of sour cream or a sprinkle of fresh chives on top takes it to the next level! For more ideas to amp up your comfort food game, check out my comfort food favorites.
Storage and Reheating
Leftovers are the best, right? To store this delicious soup, just pop it into an airtight container once it’s cooled down a bit. It’ll keep nicely in the fridge for about 3-4 days. When you’re ready to reheat, the slow cooker works wonders again – just set it to low and let it warm through gently. You can also do this on the stovetop over low heat, stirring occasionally, until it’s all warm and yummy again.
Frequently Asked Questions About 12-Ingredient Soup Recipes (No Fuss)
Got a few questions buzzing around? I totally get it! Let’s clear them up so you can get cooking.
Can I make this soup vegetarian?
Absolutely! The bacon gives it a lovely smoky depth, but you can skip it to make it vegetarian. Just start by sautéing the Potatoes O’Brien in a tablespoon of olive oil or butter until lightly browned before adding them to the slow cooker. You might want to add a pinch of smoked paprika to the broth for a little extra smoky flavor!
How long does this soup last in the refrigerator?
This cozy soup keeps really well! Once it’s cooled down, store it in an airtight container in the fridge. It should stay delicious for about 3 to 4 days. It’s perfect for making ahead for lunches during the week!
Can I freeze this soup?
Yes, you can totally freeze leftovers! Let the soup cool completely, then portion it into freezer-safe containers or bags. It should be good in the freezer for up to 2-3 months. Keep in mind that freezing and thawing might slightly change the texture of the potatoes, but it will still taste super yummy!
What if I can’t find Potatoes O’Brien?
No problem at all! If you can’t find that handy bag of potatoes O’Brien, just use about 1.5 pounds of your favorite potatoes, peeled and diced into small, bite-sized cubes. Add one small onion, finely chopped, and about half a green bell pepper, also finely chopped, to the skillet when you’re browning the potatoes. They’ll pick up all those yummy flavors!
Estimated Nutritional Information
Now, let’s talk about what’s in this bowl of comfort! Since everyone’s pantry staples can vary a bit, these numbers are just estimates, okay? But to give you a general idea, a serving of this delicious soup usually comes in around 450-550 calories, with about 25-35 grams of fat (thanks, bacon and cheese!), and a solid 15-20 grams of protein. You’ll also get a good amount of carbs from those yummy potatoes. For more helpful info on cooking smart, check out my calorie-smart recipes!
12-Ingredient Soup Recipes (No Fuss)
Ingredients
Equipment
Method
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; chop roughly when cool enough to handle.
- Working in batches, pour potatoes into the same skillet, and cook until lightly browned, about 5 minutes. Remove potatoes to a slow cooker. Stir in chicken broth. Dollop cheese spread on top; scatter bacon on top. Cover slow cooker and cook on High until potatoes are very tender, 3 to 4 hours.
- If desired, ladle some of the soup, no more than halfway full, into a high powered blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend, about 45 seconds.
- Pour soup back into slow cooker. Stir to combine; serve immediately.
Notes
Tried this recipe?
Let us know how it was!
Urban Forager & Hyperlocal Ingredient Specialist
My Brooklyn apartment balcony tells my story: vertical gardens packed with wild edibles, fermentation crocks bubbling with city-foraged greens, and the constant hum of dehydrators preserving herbs I’ve collected from unexpected urban corners. What started as weekend escapes to my aunt’s upstate farm during my Columbia botany studies turned into something bigger after I earned my Urban Ecology Master’s from The New School.
Instead of following traditional academic paths, I discovered that cities are actually amazing edible ecosystems—rooftop weeds, park-edge wild greens, vacant lot treasures that perfectly complement keto eating. Who knew that some of the best low-carb foods were growing right under our noses in Manhattan?
My recipe collections celebrate city seasons: spring dandelions and plantains, summer purslane from rooftops, autumn rose hips from community gardens, winter wild onions and cress. I’m certified through the New York Mycological Society and trained by Brooklyn Botanic Garden to forage safely and ethically. Over 180 of my recipes feature at least one urban-foraged ingredient—from sidewalk plantains to sumac berries and wild mint thriving in vacant lots.
My “Metropolitan Wild” column went viral after my dandelion coffee substitute hit social media. Now my weekend “Urban Wild Walks” through Central Park and Prospect Park sell out faster than I can schedule them. I teach city dwellers to spot safe, keto-friendly wild foods hiding in plain sight.
Currently, I’m partnering with local chefs to bring urban foraged elements to restaurant menus and developing an app that maps safe foraging spots across all five boroughs. Evenings find me tending my sourdough starters, pressing flowers for natural dyes, or weaving baskets from willow branches I collect during park maintenance.
Cities are wild food sanctuaries hiding in plain sight—keto eating becomes urban rebellion when you realize how much free, perfect nutrition grows right under our feet.