Ingredients
Equipment
Method
Cook the potatoes
- Add the cubed russet potatoes and chicken broth to a large Dutch oven, then bring to a boil over high heat.
- Reduce the heat to a simmer and cook for 18-20 minutes, until the potatoes are very tender, with small bubbles visible around the edges.
Mash and thicken
- Mash most of the potatoes directly in the pot to thicken the soup while leaving some chunks for texture, using a potato masher until the mixture looks creamy but still chunky.
- Stir in the cream of chicken soup until fully incorporated, keeping the heat at a gentle simmer so the soup looks smooth and uniform.
- Reduce heat to low and stir in the sour cream until smooth and heated through, without boiling.
Season and serve
- Season with salt and pepper if needed, tasting and adjusting until the flavor balances.
- Serve hot with shredded cheddar, green onions, and bacon bits if desired, so the toppings sit clearly on top.
Notes
For the creamiest texture, mash most of the potatoes while still leaving visible chunks, and warm the sour cream on low only—avoid boiling to prevent a grainy finish. Store leftovers in the refrigerator up to 3 days; reheat gently on the stovetop. Freezing is not recommended because sour cream can break when thawed. Dietary swap: use reduced-fat sour cream if you want a lighter version without changing the method.