Ingredients
Equipment
Method
- 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.