Cheesy Potato Soup (6 Ingredients!)

Completed cheesy potato soup in a white bowl, garnished with shredded cheese, green onion, and bacon bits. A spoon is lifting a bite above the bowl.

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I make this cheesy potato soup in one pot with russet potatoes, chicken stock, cream of chicken soup, sour cream, and sharp cheddar. The cream of chicken is my shortcut, so there’s no butter, flour, or heavy cream. I scoop out 2 cups of potatoes, mash the rest, and stir them back in for chunks in every bite. It’s ready in under an hour.

Prep Time15

Cook Time30

Time for pot to boil10

Total Time55

Course: Dinner Recipes, Soup

Cuisine: American

Servings: servings

Calories: 372kcal

Author: Samantha Erb

Equipment

Large pot
Slotted spoon for scooping out some of the potatoes
Potato masher or immersion blender

Ingredients

4 pounds russet potatoes peeled and cut into 1-inch cubes
4 1/2 cups chicken stock plus more as needed
1 (10.5 ounce) can cream of chicken soup
1/2 cup sour cream
2 cups sharp cheddar cheese freshly shredded, plus more for topping
2 teaspoons herb and garlic seasoning I use McCormick Garlic and Herb, Black Pepper, and Sea Salt.

For serving (optional)

bacon bits optional
sliced green onions optional

Instructions

Add the potatoes, chicken stock, and seasoning to a large pot. The stock should almost cover the potatoes. Bring to a boil, then reduce the heat and simmer for 20 to 25 minutes, until the potatoes are very tender.
Use a slotted spoon to scoop out about 2 cups of potatoes and set them aside. Mash the rest with a potato masher, or use an immersion blender, just until creamy. Don’t overblend or it turns gluey. Stir the 2 cups back in.
Stir in the cream of chicken soup and cook over medium-low heat for about 5 minutes, then stir in the sour cream.
Reduce the heat to low. Add the cheddar a handful at a time, stirring until melted before adding more. Don't let the soup boil.
Ladle the soup into bowls and top with bacon bits, green onions, and extra cheddar (if using them for serving).

Notes

Russet potatoes give the creamiest soup, but Yukon Gold work well too. Keep the heat on low once the cream of chicken and sour cream go in, and don’t let the soup boil after that.

Too thick? Stir in more chicken stock a little at a time.

Too thin? Mash a few more potato chunks right in the pot. The seasoning blend already has salt in it, so taste before adding any more.

Store leftovers in an airtight container in the fridge for up to 4 days. I don't recommend freezing the soup as the texture will change.

Reheat leftovers on the stovetop on medium to low heat. Stir occasionally until warmed, but don't let it boil. You can add a splash of broth if needed to loosen up the soup.

Nutrition