Potato Soup Recipe Using Cream Of Chicken Soup: Creamy Comfort With A Shortcut Base

There’s a reason this soup has become my go-to for chilly evenings. The creamy base comes together effortlessly with a simple shortcut, delivering restaurant-quality comfort in every spoonful.

Using canned soup as a foundation doesn’t mean sacrificing richness. The potatoes break down into velvety perfection, while the broth infuses every bite with savory depth.

What you get is a bowl of hearty, satisfying soup that’s thick enough to stand a spoon in—yet smooth enough to savor slowly. No fancy techniques required.

Perfect for weeknight dinners or lazy weekends. Here’s how to make it.

Ingredients for Potato Soup Recipe Using Cream of Chicken Soup

Pantry staples and a few fresh additions create this creamy, comforting bowl.

The cream of chicken soup is non-negotiable here—Campbell’s or Progresso work best (the condensed kind, not ready-to-serve). Potatoes matter too: Russets break down perfectly for that thick, creamy texture. Grab them from any grocery store, just avoid the ones with green spots. For the cheese, block cheddar shreds meltier than pre-shredded. I get mine from Kroger’s deli section.

No cream of chicken? Cream of mushroom works in a pinch, but the flavor shifts. Out of Russets? Yukon Golds are great (they’re waxier, so the texture’s slightly different). Whole milk too rich? Half-and-half adds creaminess without heaviness. Skip the bacon if you’re vegetarian—green onions add a nice crunch instead.

Leftovers thicken as they cool—add a splash of broth when reheating. Keeps 4-5 days in the fridge, freezes for 3 months (though the potatoes can get grainy). I make a double batch—one for now, one for later (worth the extra effort).

Step-by-Step Instructions for Potato Soup Using Cream of Chicken Soup

Here’s how to build layers of creamy flavor without cutting corners on taste.

Step 1: Sauté Aromatics in Butter

Melt the 3 tbsp Unsalted Butter in a large pot over medium heat until it stops foaming. Add the diced Yellow Onion and cook for 5-6 minutes until translucent and sweet-smelling, stirring occasionally.

Add the 3 cloves minced Garlic Cloves and cook for 30 seconds until fragrant but not browned. This base builds depth—don’t rush it. The onions should soften without coloring too much.

Step 2: Create a Velouté with Flour and Broth

Sprinkle the 3 tbsp All-Purpose Flour over the onions and stir constantly for 1-2 minutes to cook out the raw flour taste. You’ll notice the mixture thicken and turn a pale golden color—that’s your visual cue.

Slowly whisk in the 2 cups Chicken Broth until smooth. Bring to a gentle simmer and cook for 3-4 minutes until the mixture thickens enough to coat the back of a spoon. This creates a silky base for your soup.

Step 3: Build Creamy Texture with Potatoes and Soup

Stir in the 4 whole peeled and diced Russet Potatoes and the 2 cans Cream of Chicken Soup. The potatoes should be fully submerged in liquid. Increase heat to medium-high and bring to a boil.

Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes until the potatoes are fork-tender. Stir occasionally to prevent sticking. You’ll know they’re done when a fork pierces them with no resistance.

Step 4: Finish with Dairy and Seasonings

Pour in the 1.5 cups Whole Milk and stir well. Add the 1 cup Sharp Cheddar Cheese and let it melt completely into the soup, stirring constantly. The cheese should create a smooth, glossy texture without any stringy bits.

Season with the 1 tsp Salt and 0.5 tsp Black Pepper. Taste and adjust seasoning if needed—the cheese and cream of chicken soup are already salty, so go easy at first.

Step 5: Garnish and Serve Immediately

Ladle the soup into bowls. Top each serving with a dollop of 0.5 cup Sour Cream, a sprinkle of 2 tbsp Fresh Chives, and a generous portion of 0.25 cup Crumbled Bacon.

The garnishes add freshness and crunch to contrast the creamy soup. Serve immediately while hot—the soup thickens as it cools, so timing matters for that perfect creamy texture.

Pro Cooking Tips for This Dish

Perfect Potato Prep

Cut Russet potatoes into uniform ½-inch cubes for even cooking. Soak them in cold water for 5 minutes to remove excess starch, which prevents a gummy texture. Drain and pat dry before adding to the pot.

Bloom Your Flavor

Cook the 3 tbsp flour with the onions until it turns a pale golden color—this step removes the raw taste and builds a nutty depth. I always use medium heat and stir constantly to avoid burning.

Layer the Creaminess

Add the cream of chicken soup gradually while whisking to prevent lumps. I prefer Campbell’s for its consistent thickness. Let it simmer with the potatoes for 15-18 minutes until they’re fork-tender. 💡

Cheese Melting Tip

Shred the cheddar cheese from a block yourself—pre-shredded contains anti-caking agents that prevent smooth melting. Stir it in off the heat to avoid curdling, then return to low warmth to finish melting.

Season Smartly

Taste before adding the full 1 tsp salt—the soup base and cheese already contribute saltiness. I often start with ½ tsp and adjust. Freshly cracked black pepper adds brightness.

Thickness Control

If the soup is too thick after resting, thin it with ¼ cup milk at a time. For thicker soup, mash a few potatoes against the pot’s side. Serve immediately for the creamiest texture. 🔥

Frequently Asked Questions