Potato Soup

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This creamy potato soup is simple, hearty, and full of rich, comforting flavor. Tender potatoes simmer in seasoned broth, then get blended with cream cheese, cream of chicken soup, and cheddar cheese soup for a smooth, cheesy finish. It is an easy family-style soup that feels cozy and filling, perfect for cold days or whenever you want a warm homemade meal without a lot of complicated steps.

Ingredients

  • 5 pounds potatoes, peeled and cut into small cubes
  • 4 cups water
  • 4 teaspoons soup base
  • 8 ounces cream cheese, cubed or softened
  • 1 can cream of chicken soup
  • 1 can cheddar cheese soup

Regular pot directions

  1. Peel and cube the potatoes.
  2. Put the potatoes in a large pot.
  3. Add the 4 cups of water and 4 teaspoons of soup base.
  4. Bring to a boil over high heat.
  5. Once boiling, reduce the heat to medium or medium-low so it simmers.
  6. Cook until the potatoes are very tender, about 15 to 25 minutes depending on how small they are cut.
  7. Lower the heat to low.
  8. Add the cream cheese, cream of chicken soup, and cheddar cheese soup.
  9. Stir until everything is melted and smooth.
  10. Let it heat on low for another 5 to 10 minutes, stirring occasionally.

If you want it thicker, mash some of the potatoes in the pot with a potato masher. If you want it thinner, add a little extra water or milk.

Crockpot directions

  1. Peel and cube the potatoes.
  2. Put the potatoes in the crockpot.
  3. Add the water and soup base.
  4. Cover and cook on:
    • High for 4 to 5 hours, or
    • Low for 7 to 8 hours
  5. When the potatoes are fully soft, turn the crockpot to low.
  6. Add the cream cheese, cream of chicken soup, and cheddar cheese soup.
  7. Stir well. Cover and cook another 20 to 30 minutes, stirring once or twice, until melted and smooth.

Instant Pot directions

  1. Peel and cube the potatoes.
  2. Put the potatoes in the Instant Pot.
  3. Add the water and soup base.
  4. Seal the lid and cook on High Pressure for 8 minutes.
  5. Let it naturally release for 10 minutes, then carefully quick release the rest.
  6. Open the lid and switch to sauté on low or keep warm.
  7. Add the cream cheese, cream of chicken soup, and cheddar cheese soup.
  8. Stir until melted and smooth.

Notes

  • If it seems too thick, add a little water, milk, or broth.
  • If it seems too thin, mash some potatoes to thicken it.
  • Salt may not be needed right away because the soup base and canned soups are already salty, so taste first.
  • Good extras if you want them: bacon, shredded cheddar, green onion, or a little black pepper.

Kaelos