I’ve been making this creamy, comforting potato soup that was originally a tradition in my family during cold winter days. It uses just a few simple ingredients and comes together quickly—yet it feels rich and satisfying every time.
Why You’ll Love This Recipe
I love how straightforward this recipe is—only four main ingredients—yet it turns into something decadent and cozy. The chunky potatoes paired with melted cheese and heavy cream give it that warm, comforting feel I crave. I also appreciate that it’s rooted in tradition: it was “Dad’s” soup, and cooking it brings back memories while creating new ones.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
5 pounds Yukon Gold potatoes, peeled and diced into 1-inch cubes
7 cups water (or enough to just cover the potatoes)
1 pound Velveeta (or similar processed melting cheese)
22 ounce can cream of chicken soup (one family-size)
16 ounces heavy cream
Directions
Peel and dice the potatoes into uniform, bite-sized (about 1-inch) cubes.
In a large pot, add the potato cubes and fill with cold water until the potatoes are just covered (about 7 cups).
Bring to a gentle boil (without covering the pot). Once boiling, cook about 10 minutes or until the potato cubes are fork-tender.
Once tender, pour off about half the water (leaving roughly 3-4 cups).
Reduce the heat to a low simmer and add the cream of chicken soup and the Velveeta cheese. Stir gently to incorporate without mashing the potato chunks. Let it all meld together for about 5 minutes.
Turn off the heat (or keep very low) and stir in the heavy cream. Let it warm through for 1‐2 minutes.
Serve into bowls and enjoy the rich, creamy comfort.
Servings And Timing
Makes about 8 servings.
Prep time: approx 15 minutes.
Cook time: approx 25 minutes.
Total time: around 40 minutes.
Variations
Swap in red potatoes if you prefer their texture or flavour.
For more cheesiness, add extra shredded cheddar cheese after stirring in the heavy cream.
Add sautéed onions or garlic at the start for an aromatic twist.
For a veggie boost, toss in finely diced carrots or celery alongside the potatoes.
Instead of Velveeta, you could experiment with a cream cheese blend + shredded cheddar for a more natural cheese profile (though the original version uses Velveeta for its smooth melt).
Storage/Reheating
Let the soup cool before storing. Keep it in an airtight container in the fridge for 3-4 days. You can also freeze it for 1-2 months.
To reheat, place it in a soup pot over medium-low heat and stir occasionally until warmed through.
FAQs
What type of potatoes are best for this soup?
Waxy or medium-starch potatoes are best because they hold their shape and don’t fall apart too much. In this recipe I use Yukon Gold potatoes for their creamy texture and ability to remain intact.
Do I have to peel the potatoes for this soup?
No, you don’t strictly have to. If you’d like a more rustic texture, you can leave the skins on—especially if using Yukon Golds, which have a tender skin.
Can I substitute the cream of chicken soup with something else?
Yes—though the original version uses the standard cream of chicken soup because it contributes both flavour and creaminess. If you substitute it, you should choose something similar in texture and taste (for example cream of mushroom or a homemade equivalent) to maintain the consistency.
Is it possible to make this soup lighter (less heavy cream/cheese)?
Yes, you can reduce heavy cream or use a lighter milk substitute, and use less processed cheese. But be aware—it may change the texture and richness that define this version. The original is meant to be indulgent.
Can I freeze this soup and how does the texture hold up?
Yes, you can freeze it for 1-2 months. When reheating, the texture may change slightly (cream can separate or thicken), so reheat gently and stir well. If it’s too thick, add a splash of milk or cream.
Conclusion
I continually come back to this soup because it delivers exactly what I want: simple to make, deeply comforting, and full of flavour. It reminds me of family traditions while also being perfect for a cozy night in. I encourage you to try it as is, and then make it your own with toppings or tweaks.
This hearty and comforting potato soup is a simple classic in my family—chunky Yukon Gold potatoes simmered in water, then enriched with Velveeta, cream‑of‑chicken soup, and heavy cream to create a creamy, cozy bowl of goodness.
Ingredients
5 pounds Yukon Gold potatoes, peeled and diced into 1‑inch cubes
7 cups water (or enough to just cover the potatoes)
1 pound Velveeta (or similar processed melting cheese)
1 (22‑ounce) can cream‑of‑chicken soup
16 ounces heavy cream
Instructions
Peel and dice the potatoes into uniform ~1‑inch cubes.
In a large pot, place the diced potatoes and pour in cold water until the potatoes are just covered (about 7 cups).
Bring to a gentle boil without covering the pot. Once boiling, boil about 10 minutes or until the potato cubes are fork‑tender.
Once tender, pour off about half of the water (leaving roughly 3‑4 cups in the pot).
Reduce the heat to a low simmer and stir in the cream‑of‑chicken soup and the Velveeta cheese (cubed if needed). Stir gently—avoid mashing the potato chunks. Let everything meld together for about 5 minutes.
Remove from heat (or keep very low) and stir in the heavy cream. Let the soup warm for 1‑2 minutes more.
Serve into bowls while hot and enjoy!
Notes
Using Yukon Gold potatoes (a medium‑starch type) helps the cubes hold their shape instead of falling apart. :contentReference[oaicite:0]{index=0}
For a more uniform texture, dice the potatoes into similar‑sized pieces so they cook evenly. :contentReference[oaicite:1]{index=1}
If the soup becomes too thick after chilling, add a little hot water or milk when reheating to bring it back to your desired consistency. :contentReference[oaicite:2]{index=2}
This version is rich and indulgent—feel free to add sautéed onion or garlic at the start, or swap in a lighter cheese alternative if you want to tone it down.
