This creamy potato soup made with evaporated milk is a comforting, filling meal that’s perfect for chilly evenings. The rich, cheesy flavor and satisfying texture make it a family favorite—even picky eaters tend to love it. Whether you choose the easy crockpot method or cook it on the stove, this classic potato soup recipe is worth trying.
Homemade potato soup is one of those simple pleasures that tastes much better than anything from a can. With just a handful of affordable ingredients you can make a hearty soup that’s creamy and buttery, yet easy to prepare.
This version is designed for the crockpot to simplify prep and hands-off cooking, but you can easily make it in a Dutch oven or large soup pot on the stovetop if you prefer. I include diced, pre-cooked ham in the recipe as a flavorful addition, but crispy cooked bacon or smoked sausage are excellent alternatives.
For texture, I mash part of the potatoes with a potato masher to keep the soup slightly chunky. If you prefer a silky-smooth soup, an immersion blender works well and avoids transferring hot liquid to a countertop blender.
Give this crowd-pleasing potato soup a try next time you want a warm, comforting dinner.
Ingredients
Scroll to the recipe card below for exact measurements and a printable version.
Chicken broth — use homemade, canned, or carton chicken broth. To make the soup vegetarian, substitute vegetable broth and omit the ham.
Russet potatoes — russets give a fluffy texture when cooked; Yukon Gold or red potatoes also work well.
Onion — adds savory depth; finely chopped is best.
Black pepper — freshly ground for best flavor.
Ham — use pre-cooked ham, cubed. Reserve about ½ cup to brown and use as a topping. Black Forest or deli ham works well; avoid overly sweet honey-glazed ham unless you want a different flavor profile.
12-ounce can evaporated milk — makes the soup creamy without the extra fat of heavy cream. If you don’t have evaporated milk, substitute whole milk (or 2%) and reduce the broth by ½ cup to maintain consistency.
Cream cheese — softened cream cheese adds richness and a subtle tang. For a lighter soup, omit or replace with a splash of heavy cream.
Shredded cheddar cheese — adds the cheesy flavor everyone expects. White cheddar keeps the soup pale; any good melting cheddar or blend will work.
Scallions (green onions) — sliced for garnish and color.
Optional toppings — sour cream or Greek yogurt, extra shredded cheese, chives, or crispy ham/bacon pieces.
Making the soup in the crockpot
1) Place the chicken broth, peeled and cubed potatoes, chopped onion, black pepper, and most of the diced ham into the slow cooker. Reserve about ½ cup of ham for later. Stir, cover, and set the cooker.
2) Cook on low for 6 hours or on high for 4 hours, until the potatoes are fork-tender. Mash some of the potatoes with a potato masher to reach a slightly chunky texture. If you want a smoother soup, use an immersion blender to puree to your preferred consistency, then return the soup to the crockpot.
3) Stir in the evaporated milk, softened cream cheese, and 1½ cups shredded cheddar until the cheeses melt and the soup becomes creamy. Break up any remaining large potato pieces as you stir. Keep the soup warm while you prepare the reserved ham.
4) In a small skillet over medium-high heat, fry the reserved ½ cup of ham until it crisps slightly. Use a little oil spray or a small pat of butter to prevent sticking and encourage browning.
5) Serve the soup topped with the crispy ham, sliced green onions, and extra shredded cheese or sour cream if desired.
Tips for success
If evaporated milk isn’t available, substitute regular whole milk (or 2%) and reduce the broth by ½ cup to retain a creamy texture. For a completely smooth soup, use an immersion blender, food processor, or countertop blender; when blending hot liquids, leave room at the top and work in batches to avoid splatters.
Soften the cream cheese before stirring it in by leaving it at room temperature or microwaving briefly in short bursts to make it easier to incorporate.
How to store leftovers
Refrigerate: Cool the soup to room temperature, then transfer to an airtight container. It will keep in the refrigerator for 3–5 days.
Freeze: Portion cooled soup into freezer-safe containers or resealable bags, leaving some headspace for expansion. Frozen soup lasts 2–3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm gently on the stovetop over low heat, stirring occasionally, or reheat in the microwave at reduced power. Add a splash of broth or milk if the soup thickens during storage.
Stovetop option
To make this soup on the stove, simmer the potatoes, onion, broth, pepper, and ham in a large pot until the potatoes are tender. Mash or blend to the preferred texture, then stir in evaporated milk, cream cheese, and shredded cheddar as directed.
Meat alternatives
Bacon is an excellent substitute for ham and adds a smoky crunch when used as a topping. Smoked sausage or kielbasa also pairs nicely with the creamy potato base.
More easy potato recipes
- Scalloped Potatoes with Ham and Cheese
- Corn Soup with Potato and Bacon
- Creamy Potato Soup
- Crockpot Mashed Potatoes
- Air Fryer Mashed Potatoes
This potato soup recipe was refreshed with new photos in November 2024. Scroll down to the recipe card for exact ingredient amounts, cook times, and a printable version.
📖 Recipe
Potato Soup with Evaporated Milk
Ingredients
- 4 cups chicken broth (low sodium)
- 4 pounds russet potatoes, peeled and chopped
- ½ cup onion, chopped
- ½ teaspoon black pepper
- 1 pound ham, cubed (reserve ½ cup to brown)
- 12-ounce can evaporated milk
- 4 ounces cream cheese, softened
- 2 cups shredded sharp cheddar cheese (reserve extra for topping)
Favorite Garnishes:
- Sliced green onions, sour cream, extra shredded cheese
Instructions
- In the slow cooker, combine the chicken broth, cubed potatoes, chopped onion, black pepper, and diced ham. Reserve ½ cup of ham to crisp later. Stir, cover, and cook.
- Cook on low for 6 hours or on high for 4 hours, until the potatoes are tender. Mash some of the potatoes for a chunky texture or blend until smooth if you prefer.
- Stir in the evaporated milk, softened cream cheese, and 1½ cups shredded cheddar until melted and incorporated. Keep warm while you crisp the reserved ham.
- In a small skillet over medium-high heat, fry the reserved ham until slightly crispy on the edges.
- Ladle the soup into bowls and top with the crispy ham, extra cheese, and sliced green onions or other desired garnishes.
Notes
This recipe is a great way to use leftover ham. To soften cream cheese quickly, microwave it in short bursts before adding.
Nutrition
Calories: 587 kcal | Carbohydrates: 52 g | Protein: 31 g | Fat: 29 g