Creamy Potato Soup


I know it’s been a while since I’ve blogged on here, and recipes aren’t my norm, but I thought it’d be fun to share some of the new recipes I’m developing as a new wife!

First, here is the recipe I’ve created based off of my mom’s homemade potato soup – perfect for a cold day!


  • 4 large potatoes, cubed (leaving on some or all of the skin is optional)
  • 1/2-1 bag of shredded cheddar cheese (or another type of shredded cheese)
  • 2 diced chives (or minced onions)
  • 1 minced garlic clove (or garlic salt)
  • 1/3 cup of butter
  • 1/3 cup sour cream
  • 1 can of cream of chicken soup
  • 3/4 cup milk (optional)
  • seasoning salt
  • pepper
  • parsley
  • 1 pkg. bacon bits


  1. In a large pot, boil cubed potatoes, check potatoes periodically with a fork to see how easily they break apart. 
  2. When potatoes fall apart easily, use a potato masher to mash the potatoes to a desired consistency (drain some water for a thicker consistency or leave it all in for a soupier consistency).
  3. Add all but a few of the greenest diced chives, minced garlic, and cheese. Stir and let simmer briefly.
  4. Add sour cream, butter, and cream of chicken soup. Stir and let simmer briefly.
  5. Add milk to ensure soupy consistency (optional).
  6. Add a generous amount of seasoning salt.
  7. Sprinkle pepper and bacon bits. Stir until all ingredients are melted and mixed together well.
  8. Sprinkle parsley on top and serve warm.
  • Serves 4-6
  • Total time: 30 minutes

Other tips:

  • Color – leaving on some or all potato skin adds color, as does the cream of chicken soup, the cheese, and the chives (over the minced onions).
  • Texture – While the skin and chives add color, they inhibit the creamy texture that is made possible by completely peeling the potatoes and substituting the chives for minced onions. Here you choose color or texture.
  • Budget – On a budget, easy ingredients to leave out and still get a great potato soup taste are the sour cream, butter, parsley; or substituting seasoning salt for regular salt and minced onions for chives. Cream of chicken soup can also be left out, but is not recommended.
  • Consistency – Adding milk and not draining the potatoes ensures a soupy consistency. For a thicker consistency, skip the milk and drain some or all the the water from the potatoes.
  • Vegetable option – The best vegetable option to add to this soup, in my opinion, is carrots. simply dice and add them in with the potatoes to boil. They don’t contribute a lot of taste but add color and a vegetable beyond the chives.
  • Garnishing – Sprinkle some cheese, green chives, and bacon bits on top of the soup in the bowls.

I hope you enjoy this soup as much as my family does!

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