Easy Potato Soup

This quick and easy potato soup is a comforting, semi-homemade option that delivers big flavor with minimal effort. Tender potatoes simmer in a creamy base made from condensed soups, melted cheese, butter, and evaporated milk, creating a hearty texture that feels satisfying without requiring long simmering or elaborate prep work. The soup thickens beautifully as the potatoes break down slightly, giving each spoonful an extra-creamy consistency.

It’s also a versatile recipe that works especially well for gatherings, weeknight family meals, or potluck tables. The ingredients are easy to keep on hand, and the soup reheats smoothly—ideal for large batches or make-ahead cooking. You can keep it classic with just potatoes and cheese or incorporate optional ham for added heartiness and smoky flavor. No matter how you prepare it, this soup delivers dependable comfort in every bowl.

What You’ll Like About This Recipe

• Fast and reliable. With minimal chopping and straightforward steps, the soup comes together quickly while still offering a homemade feel, perfect for busy nights or last-minute cooking.
• Creamy, comforting texture. The combination of condensed soups, melted cheese, and evaporated milk produces a velvety base without needing roux or long simmering.
• Easy to customize. Add ham, bacon, vegetables, herbs, or different cheese varieties to suit your taste or pantry. The recipe adapts well to many flavor variations.
• Ideal for potlucks. The soup stays creamy as it sits and reheats evenly, making it excellent for serving a crowd or keeping warm in a slow cooker.
• Budget-friendly ingredients. Potatoes and canned soups create a hearty, generous meal without expensive components, offering both convenience and value.

Ingredient Notes

• Potatoes – Russets work well because they soften and thicken the soup naturally, though Yukon Golds offer a creamier bite and hold their shape better.
• Condensed soups – Cream of celery, mushroom, and onion soups build a flavorful and creamy base quickly. They eliminate the need for multiple seasonings or stock.
• Ham (optional) – Adds smoky depth and salty richness. Diced leftover ham or ham steak works best.
• Velveeta or cheddar cheese – Velveeta melts smoothly, giving the soup a silky texture. Mild cheddar adds sharper flavor but may create a slightly grainier finish unless fully melted before adding.
• Butter – Enhances richness and smoothness; margarine can be used but will affect the flavor slightly.
• Evaporated milk or light cream – Thickens and enriches the soup while preventing curdling. Half-and-half creates a richer consistency.

Steps to Make Quick and Easy Potato Soup

1. Place the diced potatoes in a saucepan with enough water to cover them, ensuring even cooking and softening as they simmer.
2. Bring the potatoes to a boil, then reduce the heat and cook until tender, allowing some starch to naturally thicken the base.
3. Add the condensed soups and ham (if using) directly to the hot potatoes and their cooking liquid to form the foundation of the soup.
4. Melt the butter and cheese gently in a separate pan to create a smooth mixture that blends seamlessly into the potatoes.
5. Combine the melted cheese mixture with the potato base, stirring until creamy. Adjust the thickness as needed with evaporated milk.
6. Simmer briefly to meld the flavors, then finish with parsley for freshness before serving.

Pro Tips

• Cut the potatoes into evenly sized cubes so they cook at the same rate and soften uniformly.
• Melt the cheese separately to prevent clumping or uneven melting when added to the hot soup.
• Reserve some evaporated milk to adjust the final thickness; the soup will thicken as it sits.
• Season gradually—condensed soups and ham add salt, so taste before adding more.
• Serve the soup hot, and consider transferring it to a slow cooker set on warm for potlucks or parties.

Recipe Variations

• Loaded potato soup. Add cooked bacon, shredded cheddar, sour cream, and green onions for a classic loaded baked potato flavor.
• Vegetable-forward version. Stir in cooked peas, carrots, or corn for added color and sweetness.
• Cheddar-based soup. Use mild or sharp cheddar instead of processed cheese for a more pronounced cheese flavor.
• Smoky ham and corn soup. Add diced ham and a cup of sweet corn, plus a pinch of smoked paprika for extra depth.
• Creamy herb blend. Stir in dill, chives, thyme, or parsley to brighten the soup and add a fresh finish.

Serving Suggestions

• Serve with crusty bread, parsley biscuits, or classic buttermilk biscuits.
• Add oyster crackers, saltines, or seasoned croutons for crunch.
• Pair with a Caesar salad, tossed greens, or creamy coleslaw.
• Create a toppings bar with shredded cheese, crumbled bacon, green onions, and sour cream.

How to Store

• Refrigerate leftovers in airtight containers for several days. The soup will thicken as it chills; stir in milk or water when reheating to return it to a creamy consistency.
• Freeze only if made without potatoes, as potatoes tend to become grainy when thawed. If freezing, add freshly cooked potatoes when reheating.
• Reheat gently on the stovetop or in the microwave, adding extra evaporated milk or broth as needed to loosen the texture.