Ingredients
Equipment
Method
Cook the potatoes
- Place cubed potatoes and chicken broth in a large Dutch oven, then bring to a boil. Once boiling, keep the bubbles active for the start of the simmer, using the potatoes as your visual cue for doneness timing.
- Reduce heat to a simmer and cook for 18-20 minutes, until the potatoes are very tender. You should be able to press a chunk easily with a spoon and have it break apart.
- Mash most of the potatoes directly in the pot, leaving some chunks for texture. Stop mashing when the soup looks partially thickened with visible potato pieces.
Make it creamy
- Stir in the cream of chicken soup until fully incorporated. Mix until no streaks remain and the soup looks uniformly creamy.
- Reduce heat to low, then stir in the sour cream until smooth and heated through. Keep it at low heat—watch for a silky texture without bubbling strongly.
- Season with salt and pepper if needed. Taste and adjust until the flavor pops without overpowering the potato sweetness.
Serve
- Ladle the soup into bowls. Top each serving with shredded cheddar, green onions, and bacon bits if desired.
Notes
Pro tip: mash right in the pot so you control thickness—less mashing keeps more chunkiness, more mashing makes it creamier. Refrigerate leftovers up to 3 days; reheat gently on low to avoid sour cream breaking. Freezing is not recommended because sour cream can separate after thawing. Dietary swap: for a dairy-light version, use plain low-fat yogurt in place of sour cream (stir on low heat).