Ingredients
Equipment
Method
Cook the potatoes
- Add the cubed russet potatoes and chicken broth to a large pot, then bring to a boil over high heat. Visual cue: you should see steady bubbling across the surface.
- Reduce heat to a gentle simmer and cook for 18-20 minutes, stirring once or twice. Visual cue: potato cubes break easily when pressed with a spoon.
Mash and thicken
- Mash most of the potatoes directly in the pot, leaving some chunks for texture. Visual cue: the soup looks thicker with visible potato pieces.
- Stir in the cream of chicken soup until fully incorporated, with no dry streaks. Visual cue: the color turns evenly creamy throughout.
Finish with sour cream
- Reduce heat to low and stir in the sour cream until smooth and heated through. Visual cue: the soup becomes silky and uniform, without curdled-looking bits.
- Season with salt and pepper if needed. Visual cue: taste-balanced flavor that isn’t flat.
Serve
- Ladle the soup into bowls and top with shredded cheddar, green onions, and bacon bits if desired. Visual cue: cheese melts slightly on top and garnishes add color and crunch.
Notes
Pro tip: leave a few potato chunks when mashing so every spoonful has both creaminess and texture. Store leftovers in the refrigerator up to 3-4 days in a covered container; reheat gently on low to avoid thinning too much. Freezing is not recommended because sour cream can break after thawing. For a dairy light swap, use plain low-fat sour cream or replace sour cream with a dairy-free sour cream alternative if it’s labeled for cooking and heating.