There’s nothing quite like a bowl of creamy potato soup to warm you up on chilly nights. This easy homemade potato soup recipe has been my family’s go-to comfort food for years – simple enough for busy weeknights but rich enough to feel special. As a mom of two picky eaters, I love how this soup always gets clean bowls (even with the veggies!). The secret’s in using Yukon Gold potatoes – their buttery texture melts in your mouth – and a touch of Velveeta that makes it luxuriously smooth. You’ll be amazed how just a few basic ingredients transform into something so delicious. Trust me, once you try this version, you’ll never go back to canned soup again!
Table of Contents
Table of Contents
Why You’ll Love This Easy Homemade Potato Soup
This soup is my ultimate comfort food hack – here’s why it’s become a family favorite:
- So simple – Just dump, stir, and simmer (no fancy techniques!)
- Creamy dreamy texture – That Velveeta and heavy cream combo is pure magic
- Weeknight lifesaver – Ready in about 30 minutes start-to-finish
- Kid-approved – Even my picky eaters gobble it up (sneaky veggie win!)
- Endlessly customizable – Dress it up with toppings or keep it plain and cozy
Seriously – this easy homemade potato soup tastes like you spent hours, but only needs one pot and minimal effort. The ultimate comfort food win!
Ingredients for Easy Homemade Potato Soup
Here’s what you’ll need to make this cozy pot of comfort (measurements matter!):
- 5 pounds Yukon Gold potatoes – peeled and diced into 1-inch cubes (trust me, uniform size matters!)
- 7 cups water – or just enough to barely cover the potatoes in your pot
- 1 pound Velveeta – cubed for easier melting (don’t skip this – it’s the secret to that silky texture)
- 22 oz can cream of chicken soup – family size (that golden color makes all the difference)
- 16 oz heavy cream – yes, the real stuff, not half-and-half
Ingredient Notes & Substitutions
Yukon Golds are non-negotiable for me – their buttery texture beats russets any day. In a pinch? Use 2 cups shredded cheddar instead of Velveeta (but it won’t be as creamy). Vegetarian? Swap the cream of chicken for cream of mushroom. And if you must, whole milk can sub for heavy cream – just know it won’t be quite as luscious!
How to Make Easy Homemade Potato Soup
Okay, let’s get cooking! This easy homemade potato soup comes together in just four simple steps – I promise it’s foolproof. Just follow along and you’ll have creamy comfort in no time.
Step 1: Prep the Potatoes
First, grab those Yukon Golds and get peeling! I like to cut them into 1-inch cubes – not too big, not too small. Pro tip: Keep the pieces uniform so they cook evenly (no mushy bits with crunchy surprises!).
Step 2: Cook the Potatoes
Toss those potato cubes into your biggest pot and add just enough cold water to barely cover them. Bring to a gentle boil (no lid!) and cook for about 10 minutes. You’ll know they’re ready when a fork slides in easily – but don’t let them get mushy! We want tender, not falling apart.
Step 3: Add Creaminess
Now the magic happens! Drain off about 3 cups of water (leave the rest), then stir in the cream of chicken soup and cubed Velveeta. Keep the heat low and stir gently – we’re not making mashed potatoes here! The cheese will melt into the most luxurious, velvety base.
Step 4: Finish with Cream
Last step! Pour in that glorious heavy cream and let everything warm through for just a minute or two. And voilà – the easiest, creamiest homemade potato soup is ready to warm your soul!
Tips for the Best Easy Homemade Potato Soup
After making this soup dozens of times (my kids beg for it weekly!), I’ve learned a few tricks:
- Watch the water – Too much makes soup thin; too little burns potatoes. Just cover them!
- Stir like you mean it – Gentle folds keep potatoes intact (no mashed soup!)
- Low and slow – Keep heat moderate when melting cheese to prevent sticking
- Taste as you go – Need more salt? Add it before the cream (it mellows flavors)
Follow these simple tips, and you’ll get perfect creamy potato soup every single time. Promise!
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Creamy 30-Minute Easy Homemade Potato Soup That Wows
A simple and creamy homemade potato soup recipe made with Yukon Gold potatoes, Velveeta, cream of chicken soup, and heavy cream. Perfect for a cozy meal.
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
- 5 pounds Yukon Gold Potatoes, peeled and diced into 1 inch cubes
- 7 cups water or enough to just cover potatoes
- 1 pound Velveeta
- 22 ounce can cream of chicken soup (family size)
- 16 ounces heavy cream
- Toppings (optional): cooked crumbled bacon, green onions sliced, shredded cheddar cheese
Instructions
- Start by peeling and cutting potatoes into small bite-sized pieces.
- Add potatoes to a large pot and fill with enough cold water to just cover them.
- Bring potatoes to a gentle boil. Do not cover. Cook for about 10 minutes or until fork-tender.
- When potatoes are cooked, reduce heat to a low simmer. Pour off about 3 cups of water, leaving the rest.
- Add cream of chicken soup and Velveeta. Stir gently to avoid breaking potatoes. Keep on low heat for 5 minutes to melt cheese.
- Stir in heavy cream and warm through for 1-2 minutes.
- Serve in bowls and garnish with desired toppings.
Notes
- Use Yukon Gold potatoes for the best texture.
- Adjust water level if needed to prevent soup from being too thick or thin.
- Stir gently to keep potatoes intact.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 80mg
Serving Suggestions for Easy Homemade Potato Soup
Oh, the fun part! This easy homemade potato soup is delicious plain, but I love letting everyone dress up their bowl. My family goes wild for crispy bacon bits and shredded cheddar on top. Try green onions for fresh crunch or a dollop of sour cream for extra richness. And don’t forget the crusty bread – perfect for dipping into that creamy goodness!
Storage & Reheating
This easy homemade potato soup keeps beautifully! Store leftovers in an airtight container in the fridge for up to 4 days. Want to freeze it? Portion into freezer bags (leave some room for expansion) – it’ll stay good for 2 months. When reheating, go low and slow on the stovetop with frequent stirring to keep that creamy texture perfect. Microwave works too in 30-second bursts – just watch for hot spots! Pro tip: If it thickens too much, stir in a splash of milk or cream to loosen it up.
Frequently Asked Questions
Can I use milk instead of heavy cream?
You can, but it won’t be as rich and creamy. Whole milk works best if you must substitute, but trust me – the heavy cream makes this easy homemade potato soup extra luxurious!
What other potatoes work besides Yukon Golds?
Russets will do in a pinch, but they tend to fall apart more. Yukon Golds hold their shape better and have that perfect buttery texture that makes this soup special.
Can I make this vegetarian?
Absolutely! Just swap the cream of chicken for cream of mushroom or celery soup. The flavor changes slightly, but it’s still delicious comfort food.
Why Velveeta instead of regular cheese?
Velveeta melts smoother than shredded cheddar and gives that signature creamy texture without graininess. If you use regular cheese, stir constantly on low heat to prevent clumping.
How do I fix soup that’s too thick?
Easy! Just stir in a little extra milk or broth until it reaches your perfect consistency. Remember – you can always thin it, but you can’t un-thin it!
Nutritional Information
Nutritional values will vary based on your exact ingredients and toppings. This easy homemade potato soup is rich and comforting – enjoy it as part of a balanced diet. Now grab your pot and make this soup tonight – your cozy dinner awaits! If you want to see more of our recipes, check out our Facebook page for updates.
