Ingredients
Equipment
Method
Cook the potatoes
- Place the cubed russet potatoes and chicken broth in a large pot, then bring to a boil over high heat. Look for active bubbling across the whole surface.
- Reduce the heat to a steady simmer and cook for 18-20 minutes, stirring occasionally. The potatoes should be very tender and easily pierced with a fork.
- Mash most of the potatoes right in the pot to thicken the soup, leaving some chunks for texture. Stop when the mixture is creamy but still has visible potato pieces.
Make it creamy
- Stir in the cream of chicken soup until fully incorporated. Scrape the bottom and sides so no dry pockets remain.
- Reduce heat to low, then stir in the sour cream until smooth and heated through. Do not bring it back to a boil; steam should be gentle.
- Season with salt and pepper if needed. Taste and adjust until the flavor pops without overpowering the potatoes.
Serve
- Ladle the soup into bowls and top with shredded cheddar, green onions, and bacon bits if desired. Serve right away while hot and lightly creamy.
Notes
Pro tip: mash most of the potatoes while they’re still hot so the soup thickens naturally without needing extra flour. Store leftovers in the refrigerator up to 3 days in a covered container; reheat gently on the stovetop over low, stirring often. Freezing is not recommended because the sour cream can break when thawed. For a lighter swap, use reduced-fat sour cream and reduce the cheddar topping amount.