My sister makes this when the pantry looks empty and it tastes amazing. Only 4 ingredients for a rich and warming bowl of goodness.

2 pounds russet or Yukon gold potatoes, peeled and cut into 1/2-inch cubes
3 cups chicken broth (or vegetable broth)
1 (10.5-ounce) can condensed cream of chicken soup (or cream of mushroom)
2 cups shredded cheddar cheese, divided (about 8 ounces, use most in the soup and save a small handful for topping)
Directions
Add the cubed potatoes to the bottom of a 4- to 6-quart slow cooker, spreading them out in an even layer so they cook evenly.
Pour the chicken broth over the potatoes, making sure most of the potatoes are covered; it’s okay if a few pieces peek out since they’ll soften as they cook.
Spoon the condensed cream of chicken soup into the slow cooker. Use a spoon or spatula to lightly stir it into the broth and potatoes, but don’t worry about getting it perfectly smooth—the lumps will melt down as it cooks and help create that thick, chowder-like texture.
Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the potatoes are very tender and easily pierced with a fork.
Once the potatoes are soft, use the back of a spoon or a potato masher to gently mash some of the potatoes right in the slow cooker, leaving plenty of chunks for texture. This step thickens the soup without adding any extra ingredients.
Add about 1 1/2 cups of the shredded cheddar cheese to the slow cooker, reserving the remaining 1/2 cup for serving. Stir well until the cheese is fully melted and the soup looks creamy and slightly stretchy with swirls of melted cheese throughout.
Taste the soup and add salt and black pepper if needed (the broth and condensed soup are salty, so always taste before salting). If the soup is thicker than you like, stir in a splash of water or extra broth; if it’s thinner than you prefer, let it sit uncovered on WARM for 10 to 15 minutes to thicken slightly.
Ladle the creamy potato soup into bowls, top with the reserved shredded cheddar cheese and a good sprinkle of black pepper, and serve hot straight from the slow cooker.
Variations & Tips
If you want to keep it strictly 4 ingredients, stick to just the potatoes, broth, condensed soup, and cheese, and rely on pantry basics like salt and pepper for seasoning. To make it vegetarian, use vegetable broth and a cream of mushroom or cream of celery soup instead of cream of chicken. For a slightly lighter version, choose reduced-fat condensed soup and use a sharper cheddar, which gives you more flavor with less cheese. If you like your soup ultra smooth, use an immersion blender to puree most of it before stirring in the cheese, leaving a few potato chunks for texture. For a thicker chowder, cut the broth down by 1/2 cup, or mash more of the potatoes at the end. This soup also reheats well—store leftovers in the fridge for up to 3 days, and thin with a splash of broth or water when warming on the stove or in the microwave.