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Potato Soup

This yummy Potato Soup is sure to warm and fill every tummy!
Course: Soup


  • 10 medium baking potatoes
  • 1 medium onion
  • 2 (14-ounce) cans chicken broth
  • 1 (10.5-ounce) can cheddar cheese soup, undiluted
  • 5 cups milk
  • 1 (8-ounce) container sour cream
  • 1 1/2 tablespoons salt
  • 1/2 cup butter
  • 2 cups shredded cheddar cheese


  • Bake 5 of the potatoes. (We typically do it in the microwave to save time and it seems to work perfectly, but you can do them in the oven if you prefer.)
  • Peel the other 5 potatoes and dice them roughly.
  • Chop the onion.
  • Combine the diced raw potatoes and chopped onion with the salt and the 2 cans of chicken broth in a large stock pot.
  • Simmer until potatoes are done.
  • Once the potatoes are soft, mash everything in the stock pot together with a potato masher.
  • Add the cheddar cheese soup, sour cream, butter and milk.
  • Stir to combine and heat through.
  • Peel and roughly chop the baked potatoes and add them to the soup along with the cheddar cheese.
  • Season to taste.
  • Top with chopped green onions, more cheddar cheese, and crumbled bacon if desired.