This quick and easy potato soup from canned potatoes is a favorite in our home. Start to finish, this hearty from-scratch soup only takes about 30 minutes to prepare.
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Quick and Easy Homemade Potato Soup from Canned Potatoes

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Nothing says cozy winter meal like a steaming bowl of creamy potato soup.  This quick and easy potato soup from canned potatoes is a favorite in our home.  Start to finish, this hearty from-scratch soup only takes about 30 minutes to prepare.

Quick and easy potato soup from canned potatoes.

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​Perfect Dinner on a Cold Day

I love a good bowl of creamy potato soup.  But commercially prepared soups are often loaded with lots of salt and preservatives.  They also have ingredients lists full of things I can’t pronounce.  Due to multiple chronic health issues, it is important for me to make the bulk of my food from scratch whenever possible.  However, the process of converting raw potatoes into something delicious and edible is often incredibly tedious and time consuming.

This is why I absolutely love to make easy potato soup recipe using canned potatoes.  It’s a perfect, quick dinner for busy weeknights.

Canned potatoes – whether store bought or home pressure canned – are thoroughly cooked and only require heating. In the instance of home pressure canned potatoes, I’ve been known to eat them straight from the jar! All the hard work of peeling and cooking is done, leaving you with a super convenient, heat and eat potato!

Although there are many ways you can use canned potatoes, a hearty, creamy potato soup is one of my favorites.  By just using a few simple ingredients, this hearty soup is just as good the next day as it is fresh off the stove.

I mean, seriously… who doesn’t love a steaming rich and creamy potato soup? Nothing says ultimate comfort food more, in my book! Add in a slice of fresh sourdough toast topped generously with butter and you have the perfect, cozy, winter evening meal.

Alternative Options

Although I use home pressure canned potatoes, you could easily substitute store bought cans of potatoes to achieve a similar result. 

Alternately, you can use fresh potatoes for this loaded potato soup.  If you like gardening, how fun would it be to grow your own potatoes to use in this soup?  If using fresh potatoes, you need to wash, peel (optional), dice, and boil your potatoes for about 15-20 minutes first, prior to making the soup.  I recommend using a Yukon Gold potatoes, russet potatoes, or Irish potatoes.  If using fresh potatoes, you might consider adding some chicken stock to the water for cooking.  Using chicken stock will make for an even more delicious soup.  Or, in place of chicken stock, throw a ham bone in the pot and let it simmer with the potatoes for a delicious, flavorful end result. 

Tools You May Need

I make my soup in a large cast iron skillet on the stovetop.  However, using a large pot, soup pot, or Dutch oven would work just as well for stovetop cooking.  You could also make this soup in an instant pot or slow cooker, but you’ll have to experiment a bit with cooking times.  General recommendations for slow cooker cook time is 4 hours on high or 8 hours on low.  To cook in the Instant Pot, I’d recommend cooking for 10-15 minutes under pressure.  These are estimated cook times as I’ve always just used the stovetop.

How To Make this Soup

For this recipe, I simply opened a jar of potatoes, dumped it in my largest cast iron skilled, added some cream cheese, sour cream, and butter, and started to cook over medium-low heat. Once the sour cream, butter, and cream cheese started to soften and melt, I used a potato masher to mash the chunks of potato into smaller pieces until the soup reaches the desired consistency.  I like a thick, chunky soup, but you can easily adjust the consistency to suit your preferences.  You could also use an immersion blender if you prefer a smoother consistency.  If the soup gets too thick for your taste, add up to a few cups of water or chicken broth until soup reaches your desired consistency.

Favorite Toppings

One of the things I love about this soup is that you can change it up a lot by using different toppings.  In my opinion, you can never go wrong by topping with crumbled bacon, green onions, a dollop of sour cream, and shredded cheese.  However, you can turn this soup into a favorite comfort food with a few minor adjustments.  The main ingredients in this basic recipe will stay the same.  You can change the final result easily by changing up your toppings.  This is a great recipe to use no matter what toppings you choose.

Cheesy potato soup – top with sharp cheddar cheese.  

For a easy baked potato soup – top with fresh parsley, red pepper flakes, black pepper, sour cream, bacon bits, and sharp cheddar.

Extra rich and creamy soup – you could add a little bacon grease and extra cheese.

Final Thoughts About This Delicious Potato Soup Recipe

​If you love potato soup, this is sure to become one of your favorite soup recipes.  It’s versatile, and you can add, subtract, or replace ingredients to suit your taste.  The sky’s the limit.  Making substitutions will change your final result a bit, but as long as you stick to the base recipe, your results are sure to be delicious.  If you try this recipe, I’d love to know what you think in the comments below!

This quick and easy potato soup from canned potatoes is a favorite in our home. Start to finish, this hearty from-scratch soup only takes about 30 minutes to prepare.

Quick and Easy Homemade Potato Soup from Canned Potatoes

This quick and easy potato soup from canned potatoes is a favorite in our home. Start to finish, this hearty, from-scratch soup only takes about 30 minutes to prepare.
Prep Time 5 minutes
Cook Time 25 minutes
Course Main Course
Servings 8

Equipment

  • 1 Large Cast Iron Skillet
  • 1 Potato Masher

Ingredients
  

  • 5-6 15oz cans potatoes, drained
  • 1 8oz block cream cheese
  • 4-8 oz sour cream
  • 4 Tbsp unsalted butter
  • 2 tsp chicken base (optional)
  • onion powder or minced onion, to taste
  • garlic powder or minced garlic, to taste
  • water or milk, to taste
  • salt, to taste

Instructions
 

  • Open (and drain if using store bought potatoes) 2-3 cans of potatoes and add to skillet. If using home canned potatoes, do not rinse/drain.
  • Add cream cheese, sour cream, and butter to skillet.
  • Pour just enough milk or water to cover the bottom of the skillet. This step is optional if using home canned potatoes. You will need less additional liquid if using home canned potatoes.
  • Heat over medium-low, stirring frequently, while butter, cream cheese, and sour cream melt.
  • Once the butter, cream cheese, and sour cream are melting and the liquid in the bottom of the skillet is steaming, add chicken base. Add additional milk or water, if desired. Stir well.
  • Open (and drain, if using store bought potatoes) remaining potatoes and add to skillet. Stir well.
  • Add garlic powder and onion powder or minced garlic and minced onion.
  • Using potato masher, begin to mash the potatoes in the skillet until only small chunks of potatoes remain or until soup reaches desired consistency.
  • Reduce heat to low.
  • Stir frequently until soup begins to bubble.
  • Turn off stove and serve. This soup is best when accompanied by fresh, buttery sourdough toast.

Notes

I use home canned potatoes for this soup. While store bought potatoes will yield very similar results, the measurements for this recipe are based on home canned potatoes. I use 2 quarts/32 oz jars of home canned potatoes.  This recipe can easily be cut in half or doubled.  Be sure to use an appropriately sized pan or Dutch oven if doubling.
Keyword butter, Canned Potatoes, Easy Soup, From Scratch, Healthy Food, Potato Soup Recipe, potatoes, sour cream

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