"A yummy and easy to make potato soup. Kids love it." — Amanda
Watch video tips and tricks
2 (10.75 ounce) cans
condensed cream of chicken soup
2 1/2 cups
salt to taste
ground black pepper to taste
dried dill weed
Fantastic! Much quicker than my normal recipe. My hints: To ensure it's not too thin, cover the potatoes with just *barely* enough water. I used powdered chicken broth instead of just water -- added a lot. A stalk or two of celery is a great addition. For more depth of flavor, add a dash of worchestershire sauce. Oh, and if you use red or yukon potatoes, you don't need to peel them!
The directions on this recipe are confusing. I did not drain the water off my potatoes before adding the other soup mix and therefore it came out really watery....make sure to drain your potatoes!
Yum! I did doctor the recipe a bit to accomodate our tastes, but the base recipe is perfect. I don't like onions - left that out. I read some of the other reviews and thought that the celery salt sounded good. So I added salt, pepper, celery salt, and garlic powder to the potatoes while they were cooking. I then added a bit more pepper, celery salt with the dash of Thyme when I added in the milk/soup. I stirred in about 2 cups of shredded cheddar cheese before serving. Garnished with additional shredded cheese and crumbled bacon. It was sooo very good. My boyfriend went back for seconds - that never happens. Later that night he told me he can't wait for lunch the next day so he can have leftovers. I will definitely be making this again and again! Thanks!
I am a huge potato soup fan. So I was a little unsure as to how good this would be. This might be my favorite potato soup EVER! We all loved it. I covered the potatoes with just enough water to cook them and I didn't drain the water (like the other person said) it wasn't necessary. Plus, that would've drained off the onions. Instead of 2 1/2 cups of milk, I used 1 1/2 C. and 1 C. of sour cream and 1/2 C. of cheese. When serving I added the bacon and more shredded cheese. It was DELICIOUS!!!
this is so good, i love how easy it is - made just a few changes, i chopped up bacon before cooking it, and let it cook about 1/2 way then added the oinion and a healthy spoonful of garlic and let the oinions brown, then added the potatos to the mixture and sauteed them for a few minutes... used chicken broth to cook potatos in, and used cream instead of milk
REALLY good. I added chopped celery and cooked them with the onions in the bacon grease (that step has a LOT to do with the great flavor). I also lowered the milk to 1.5Cups, added a cup of sour cream and stirred in 1C of Cheddar just before serving. EVERYONE loved it, and the leftovers were great too.
Adding to original review: I was short on time, so I didn't cube the potatoes (just cut into big chunks), but right before adding all the creamy ingrd's, I used a potato masher to smoosh up the softened potatoes. Worked GREAT, and made the soup nice and thick!
Also, I've saved some bacon grease so when I don't want to use (or have) bacon, I just use the grease when cooking the onions and still get the great flavor!
Awesome soup!- I made several changes, however. I did not use bacon at all; I sauteed onions, chopped mushrooms, and chopped garlic in olive oil. I added the cubed potatoes to this and boiled for about 20 min. Then I added the condesed soup which I had mixed with only 2 cups of skim milk. I then added the ground black pepper but no dill. Everyone agreed that it was delish!
Excellent! I used 1 cream of celery and 1 cream of chicken.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Creamy Potato Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 223
This potato leek soup is simple, rich, and oh so satisfying.
This creamy soup is made with fresh tomatoes, cream, and butter.
See how to make a creamy, green garlicky potato soup.