Ingredients
Scale
- 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