Soups & Stews
Creating a rich, velvety potato soup with Campbell's cream of potato is simpler than you think—no fresh chopping required. This recipe builds on classic techniques while letting the canned base do most of the heavy lifting, so you get restaurant-quality texture with minimal effort.
The secret lies in proper sautéing and simmering to develop deep, savory flavors before adding the soup base.
What sets this method apart is how it balances convenience with depth. You'll start with onions and celery for foundational flavor, then add potatoes and broth for a hearty base.
The Campbell's cream of potato comes in at the end, where its velvety richness transforms the soup into something truly comforting. It's the kind of recipe that delivers professional results without requiring culinary expertise.
By the time you're done, you'll have a smooth, creamy potato soup with just the right balance of potato flavor and savory depth. The texture is velvety yet substantial, with each spoonful delivering that perfect blend of comfort and satisfaction.
This is the kind of soup that warms up a chilly evening and leaves everyone asking for seconds.
Serve it with crusty bread for dipping or a sprinkle of fresh herbs for brightness. The best part? You can have this on the table in under an hour, with only basic pantry staples. Let's get started with this foolproof method for velvety potato soup.
Ingredients for potato soup recipe with campbell's cream of potato
Pantry staples plus one can. That's all you need for creamy, comforting potato soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow Onions 🧅 | 1 medium | Diced into small pieces |
| Celery Stalks 🥬 | 2 whole | Diced into small pieces |
| Russet Potatoes 🥔 | 2 lb | Peeled and cubed (1-inch) |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Campbell's Cream Of Potato 🥫 | 1 can (10.5 oz) | Full-fat version preferred |
| Unsalted Butter 🧈 | 2 tbsp | Full-fat for richness |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening |
| Milk 🥛 | ½ cup | Whole milk preferred |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
The Campbell's cream of potato is the star here, but don't skimp on the base. Yellow onions and celery from the fresh produce section (the ones with crisp stalks, not wilted) build the foundational flavor. Grab Russet potatoes—their floury texture holds up best to long simmering. For broth, Swanson or Pacific Foods low-sodium options are my go-to—they're flavorful without adding extra salt. The butter matters too; Land O'Lakes unsalted melts beautifully and keeps the soup rich without overpowering.
No Campbell's cream of potato? Substitute homemade roux with equal parts butter and flour, then stir in 1 cup of milk and 1 cup of mashed potatoes. Short on fresh herbs? Dried thyme at half the amount works in a pinch. The milk can be swapped for half-and-half if you want extra creaminess. For a lighter version, use 2% milk instead of whole. And if you're watching calories, skip the butter—just use olive oil for sautéing. The potatoes can be Yukon Gold if you prefer a creamier texture, but Russets hold their shape better in soups.
This soup tastes even better the next day—honestly, it's my excuse to make a double batch. Keeps for 5 days in the fridge, freezes for 3 months. I always portion it into containers with a splash of milk on top to keep it creamy when reheated. For serving, a sprinkle of fresh parsley or a swirl of sour cream adds brightness. The crusty bread? Store-bought sourdough from the bakery section does the trick—no fancy skills needed.
Why You'll Love This Recipe
- No Chopping Struggle: I swear by this recipe because it only needs one onion and a few celery stalks—both chopped in under 2 minutes. The rest is just peeling potatoes and dumping cans, which honestly feels like a win after a long day.
- Creamy Without Guilt: That Campbell’s cream of potato does all the heavy lifting—rich, velvety texture with zero lumps if you whisk it in right. The Russets soak up the broth just enough to make every spoonful hearty, not watery.
- Game for Any Day: Serve it piping hot with grilled cheese for a classic lunch, or let it cool and pack it for work—it reheats like a dream. My college kids devour it straight from the pot, no fuss.
- Budget-Friendly Staples: Potatoes and broth stretch this into three meals easily, and the canned soup cuts grocery costs without sacrificing flavor. I’ve made it for 10 people or just two—same ingredients, different portions.
Step-by-step instructions for creamy potato soup with Campbell's cream of potato
Here's how to make this comforting soup—rich, velvety, and ready in under an hour without fresh chopping.
Sauté the Aromatics Until Soft
Melt the 2 tablespoons unsalted butter in a large pot over medium heat. Add the 1 medium diced yellow onions and 2 whole diced celery stalks, stirring to coat them in the butter. Cook for 5-7 minutes until the onions become translucent and the celery softens slightly—you should smell their sweet, earthy aroma filling the kitchen.
This step builds flavor, so don't rush it. If the vegetables start to brown too quickly, reduce the heat slightly. The butter should foam gently but not burn. Once the mixture is tender and fragrant, you're ready to move forward.
Add Potatoes and Broth to Simmer
Toss in the 2 pounds peeled and cubed russet potatoes and pour in the 4 cups chicken broth. Stir well to combine, then increase the heat to medium-high until the mixture comes to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 15-20 minutes—until the potatoes are fork-tender and easily pierced with a knife.
Check occasionally to ensure the liquid doesn't reduce too much. If it starts to look too thin, add a splash of water. The potatoes should soften but not fall apart completely—you want them to hold their shape so the soup has texture. This simmering step extracts their natural starch, which will later help thicken the soup naturally.
Thicken with Flour and Milk Mixture
In a small bowl, whisk together the 2 tablespoons all-purpose flour and the 0.5 cup milk until smooth. Slowly pour this mixture into the simmering potatoes while stirring constantly to prevent lumps. Let it cook for 3-5 minutes until the soup begins to thicken slightly—you'll notice it coat the back of a spoon.
This step ensures a silky texture without overworking the soup. If it thickens too quickly, add a splash of broth to loosen it. The flour acts as a natural thickener, but the Campbell's cream of potato will add that extra creaminess later. Keep stirring gently to avoid breaking up the potatoes.
Stir in Cream of Potato and Seasonings
Reduce the heat to low and stir in the 1 can (10.5 oz) Campbell's cream of potato, the 1.5 teaspoons salt, 0.5 teaspoon black pepper, and 0.5 teaspoon dried thyme. Let the soup simmer for another 5-7 minutes, stirring occasionally, until everything is fully incorporated and heated through. The cream of potato will blend smoothly, adding a rich, velvety depth to the soup.
Taste and adjust the seasoning if needed—this is where the soup truly comes together. The Campbell's cream of potato should melt into the soup, creating a luxurious mouthfeel without the need for heavy cream. The thyme adds a subtle earthy note that pairs perfectly with the potatoes.
Garnish and Serve Warm
Ladle the soup into bowls and top each serving with 0.25 cup chopped fresh parsley. The parsley adds a bright, fresh contrast to the creamy soup and makes it look inviting. Serve immediately while warm, with crusty bread on the side for dipping.
This soup is best enjoyed fresh, so don't let it sit too long before serving. The parsley not only garnishes but also adds a pop of color that makes the dish feel special. Each spoonful should be rich, creamy, and comforting—exactly what you'd expect from a classic potato soup, but made easier with Campbell's cream of potato.
Pro Tips For Making Potato Soup Recipe With Campbell'S Cream Of Potato
- SWEEAT THE AROMA BASE: Cook the onions and celery in a heavy pot until they’re soft and golden—not just chopped, but actually breaking down into the broth. I used to rush this and wonder why my soup tasted flat. Five minutes over medium heat does the trick, even if it feels like forever.
- PEEL POTATOES AFTER BOILING: Russets are stubborn to peel raw, but once boiled for 10 minutes, the skins slide off like butter. Cut them into 1-inch chunks first, then boil—saves your hands and keeps the texture consistent. (Yes, I’ve tried peeling them raw. Don’t.)
- STIR IN THE ROUTINE: Add the Campbell’s Cream of Potato last, after the potatoes have softened in the broth. Stirring it in too early turns the soup grainy—like someone dumped sand in your mashed potatoes. A splash of cold milk or broth afterward smooths it out if needed.
- SALT THE BROTH FIRST: Taste the chicken broth before adding the cream of potato—adjust the salt now, not later. The roux (if you’re making one) or condensed soup will dilute the flavor, and you’ll end up guessing. Trust me, your spoon will thank you.
Best sauces and condiments for potato soup recipe with campbell's cream of potato
Classic Creamy Upgrade
Start with a splash of heavy cream—about ¼ cup—stirred in during the final simmering phase. This adds luxurious richness without altering the soup's texture. For an even creamier finish, whisk in 2 tablespoons sour cream after removing the pot from heat.
The Campbell's cream of potato already delivers velvety depth, but these additions take it to restaurant-quality comfort. 🥄
Herb-Infused Oil Twist
Infuse 2 tablespoons olive oil with 1 teaspoon dried rosemary and 1 teaspoon dried sage by heating gently for 3-5 minutes. Drizzle this fragrant oil over the finished soup just before serving.
The herbs steep into the oil, creating an aromatic layer that enhances every spoonful. I keep a small jar of this herb oil in my pantry for quick flavor boosts.
Smoky Chipotle Kick
Stir in ½ teaspoon chipotle powder (or 1 teaspoon adobo sauce) when adding the Campbell's cream of potato. This adds a subtle smoky heat that pairs beautifully with the creamy texture.
For extra depth, top with 2 tablespoons crumbled bacon or chopped green onions. The smoky note transforms this into a cozy, slightly spicy variation perfect for cooler evenings.
Cheesy Potato Twist
Fold in ½ cup shredded sharp cheddar cheese during the final simmering phase. The cheese melts smoothly into the Campbell's cream of potato base, creating a cheesy, velvety texture. For a tangier flavor, swap cheddar for ½ cup Monterey Jack or ½ cup Gruyère.
Sprinkle extra cheese on top before serving for a gooey finish that everyone will love.
Creamy Garlic Finish
Add 2 minced garlic cloves during the sautéing phase to build deeper flavor. For an extra garlic boost, stir in 1 teaspoon garlic powder when adding the Campbell's cream of potato.
Finish with a drizzle of garlic-infused olive oil (simmer 1 tablespoon olive oil with 1 minced garlic clove for 2 minutes). This adds a savory, aromatic depth that elevates the soup to new heights. 💡
Creamy Dill Drizzle
Mix 1 tablespoon fresh dill (or 1 teaspoon dried dill) into the Campbell's cream of potato before stirring it into the soup. Garnish with extra dill and a swirl of sour cream for a bright, herby contrast.
This variation works beautifully with roasted chicken or as a standalone dish. The dill adds a fresh, slightly tangy note that cuts through the creaminess perfectly.
Nutrition facts
Frequently asked questions
Can I use Campbell's cream of potato for a lighter version?
Yes! Swap the full-fat Campbell's cream of potato for the low-fat version (if available) and reduce the butter to 1 tablespoon. Use 2% milk instead of whole milk to cut calories while keeping the creamy texture. The soup will still be rich but with fewer saturated fats.
Why does my soup turn out too thin?
This usually happens when the potatoes release too much starch. To fix it, whisk 1 tablespoon cornstarch with 2 tablespoons cold water, then stir into the simmering soup and cook for 2-3 minutes until thickened. Alternatively, add a splash of the Campbell's cream of potato (about 2 tablespoons) to boost thickness. Always simmer potatoes uncovered to prevent excess starch release.
Can I make this soup ahead of time?
This soup actually tastes better the next day as flavors meld. Let it cool completely, then store in an airtight container in the fridge for up to 5 days. For freezing, portion into containers with a splash of milk on top to preserve creaminess. Thaw overnight in the fridge and reheat on low heat, stirring occasionally to prevent separation.
What's the best way to reheat leftover soup?
Gently reheat on low heat over the stove, stirring frequently to prevent scorching. For microwave reheating, cover with a damp paper towel and heat in 30-second intervals, stirring between each. If the soup separates, whisk in 1-2 tablespoons milk or broth to restore creaminess. Never boil leftover soup to avoid breaking down the Campbell's cream of potato's texture.
Can I substitute Campbell's cream of potato with another brand?
Yes, but check the sodium content first. Progresso cream of potato works well as a direct substitute. For a homemade alternative, blend 1 cup mashed potatoes with 1 cup milk and 2 tablespoons butter until smooth. The texture will be slightly different but still creamy. Always taste and adjust seasoning after adding your substitute.