Canned potato soup recipe for creamy, easy comfort food with simple steps and tips to make it rich, quick, and delicious. Discover how to serve perfect soup!
Ingredients for Canned Potato Soup Recipe
| Item | Amount | Notes |
|---|---|---|
| Canned sliced or diced potatoes | 2 cans (14–15 oz each) | Drain and rinse them first |
| Cream of chicken soup | 1 can (10.5 oz) | Cream of mushroom or celery works too but cream of chicken soup is best |
| Milk | 2–3 cups | Whole milk for creamier, or low-fat |
| Butter | 2 tablespoons | Or margarine if that’s what you have |
| Onion (optional) | ½ small, finely chopped | Or ½ tsp onion powder |
| Salt & black pepper | To taste | Start small, canned stuff has salt |
| Shredded cheddar cheese | ½–1 cup (optional) | For topping or stirring in |
| Bacon bits or crumbled bacon | ¼ cup (optional) | For extra flavor on top |
How to Make Canned Potato Soup Recipe
Drain the Potatoes: Open the cans of sliced or diced potatoes. Pour them into a colander and rinse under cold water to get rid of extra salt. Set them aside.
Start the Base: Put a pot on medium heat. Add the butter and chopped onion (if using). Cook for 3–4 minutes until the onion softens a bit. Skip onion if you’re keeping it extra quick.
Mix in the Soup: Dump in the can of cream of chicken soup. Stir it well so it blends with the butter and onion. Pour in 2 cups of milk slowly while stirring to keep it smooth, no lumps.
Add Potatoes and Heat: Throw in the drained potatoes. Stir everything together. Turn heat to low-medium and let it simmer gently for 8–10 minutes. Stir now and then so nothing sticks.
Finish and Taste: Add more milk if it’s too thick for you. Taste and sprinkle in salt and pepper as needed. If you want it creamier, mash a few potatoes lightly with a spoon.
Serve It Up: Ladle into bowls. Top with shredded cheese or bacon bits if you have them. Eat while it’s hot, simple and good.
Tips for the Creamiest Canned Potato Soup
Keep the Heat Low: After adding milk, don’t let it boil hard. Medium-low is best so the soup stays smooth and doesn’t curdle.
Stir Often: Give it a good stir every couple of minutes while simmering. This stops anything from sticking to the bottom and keeps it even.
Mash for Extra Thickness: If it’s too thin, lightly mash a few potato pieces right in the pot with a fork. No need for a blender, just enough to thicken it up.
Taste Before Salting: Canned soup and potatoes already have salt. Add pepper first, then taste and add salt only if it needs it.
Add Cheese at the End: If you’re using cheese, stir it in off the heat so it melts nicely without getting stringy.
Why You’ll Love This Canned Potato Soup Recipe
This canned potato soup recipe is honestly one of the easiest things you can throw together when you’re tired or the fridge is almost empty. It uses stuff you probably already have, canned potatoes, a can of cream soup, milk, and it’s ready in 15 minutes flat. No chopping mountains of fresh potatoes or waiting forever for them to cook.
The soup comes out nice and creamy without much work, and it feels warm and filling on a cold night. You can eat it plain or toss on some cheese and bacon if you want it fancier. It’s cheap, quick, and actually tastes good, way better than you expect from pantry ingredients. Once you try it, you’ll probably keep a can of potatoes around just for days like this.
Variations for Canned Potato Soup Recipe
Make It Cheesy: Stir in ½ cup shredded cheddar at the end off the heat. It melts in nice and makes the soup extra comforting.
Add Bacon: Sprinkle crispy bacon bits or cooked crumbled bacon on top right before eating. Gives a salty, smoky bite without much extra work.
Lighter Option: Use low-fat milk or even half water/half milk. Still creamy but not as heavy if you’re watching that.
Spicy Kick: Add a pinch of chili flakes, black pepper, or a dash of hot sauce while simmering. Tastes good if you like a little heat.
Throw in Veggies: Mix in drained canned corn, peas, or carrots for color and extra bits. Just add them with the potatoes.
Storage & Reheating
| How to Store / Reheat | Time It Lasts | How to Do It |
|---|---|---|
| In the fridge | 3–4 days | Let it cool first, then put in a covered container or jar. |
| In the freezer | Up to 2 months | Use a freezer-safe container. Leave some space at the top because it expands. |
| Reheating from fridge | – | Warm on the stove over low heat. Stir a lot and add a splash of milk if it’s thick. |
| Reheating from frozen | – | Thaw in the fridge overnight. Heat slowly on stove, add extra milk to make it smooth again. |
What to Serve with Canned Potato Soup
Bread or Toast: Grab some crusty bread or plain toast. Dip it in the soup, it soaks up the creamy bits perfectly.
Simple Salad: A quick bowl of lettuce, cucumber, and tomato with a light dressing. It balances the richness and makes the meal feel lighter.
Grilled Cheese: Make a basic grilled cheese sandwich on the side. The gooey cheese and crispy bread go really well with the potato soup.
Local Option: Warm naan or paratha works great here in Islamabad. Tear off pieces and scoop the soup like you would with any comfort dish.
Extra Veggies: Steam some frozen peas or carrots if you want more color without much effort.
Nutrition Information
| Nutrient | Amount per Serving | Notes |
|---|---|---|
| Calories | 320–420 | Higher if you add cheese/bacon |
| Total Fat | 15–22g | Mostly from butter and cream soup |
| Saturated Fat | 8–12g | Use low-fat options to cut this |
| Carbohydrates | 40–50g | Mainly from canned potatoes |
| Protein | 8–12g | A bit from milk and soup base |
| Sodium | 900–1300mg | Canned soup has a lot, rinse potatoes and use low-sodium soup to lower it |
| Fiber | 3–5g | From the potatoes |
FAQs for canned potato soup recipe
Can you freeze canned potato soup recipe?
Yes, but the cream might separate a little when thawed. Freeze up to 2 months in airtight containers. Thaw in the fridge overnight and reheat slowly on low with extra milk stirred in to smooth it.
How do I fix it if it’s too thin?
Mash some potatoes in the pot or add a spoonful of instant potato flakes. Simmer a few more minutes to thicken naturally without lumps.
Are canned potatoes too salty for soup?
They can be, rinse them well under cold water after draining. Taste before adding salt, since the condensed soup brings plenty.
What if I don’t have cream of chicken soup?
Cream of celery or mushroom works fine. Mix two kinds for better flavor if you want.
Can I make this dairy-free?
Use plant-based milk and a dairy-free condensed soup (or skip it and add more broth). It won’t be as thick, but still good.
