Stretched one bag of potatoes into dinner for eight. The creamy sauce had everyone asking what my secret was.

This 4-ingredient slow cooker poor man’s potato soup is the kind of stretching-supper my mother relied on when a single bag of russets had to feed a crowd. It’s built on plain, humble potatoes and a simple creamy sauce that somehow tastes like you fussed all afternoon. The slow cooker does the work, turning cubed russet potatoes into a silky, stick-to-your-ribs soup that will easily feed eight, with everyone wondering how something so simple can taste so rich. It’s classic Midwestern thrift: a hearty pot, a full table, and not a lot of money spent.

Ladle this soup into wide, rustic bowls and serve with a basket of warm bread, dinner rolls, or buttered toast for dipping into the creamy sauce. A crisp green salad with a tangy vinaigrette balances the richness nicely. If you like, set out small bowls of extra shredded cheese, black pepper, and a little crumbled bacon or chopped ham so folks can dress up their bowls. A jar of pickles or pickled beets on the table adds that old-fashioned Midwestern touch and cuts through the creaminess in just the right way.

Servings: 8

1 (5-pound) bag russet potatoes, peeled and cut into 1/2-inch cubes

Prep the potatoes: Peel the russet potatoes and cut them into 1/2-inch cubes. Rinse briefly under cold water and drain well. This keeps the soup from getting overly starchy while still letting the potatoes thicken the broth.

Layer in the slow cooker: Place the cubed potatoes into a large slow cooker (5- to 7-quart). Spread them out in an even layer so they cook evenly and every bit gets its share of creamy sauce.

Add the creamy base: In a large bowl or measuring pitcher, whisk together the whole milk and the condensed cream of chicken soup until smooth, with no big lumps. Pour this mixture evenly over the potatoes in the slow cooker, gently pressing down the top layer of potatoes with a spoon so they’re mostly submerged.

Season simply (optional but recommended): If you like, sprinkle in a light 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Stir gently to combine without breaking up the potatoes too much. (The soup and cheese both contain salt, so go easy and adjust at the end.)

Slow cook until tender: Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for about 3 to 4 hours, until the potatoes are very tender when pierced with a fork. Avoid lifting the lid too often so the heat stays steady and the potatoes soften properly.

Stir and thicken: Once the potatoes are tender, use a sturdy spoon or potato masher to gently mash some of the potatoes right in the slow cooker. Mash more for a thicker, creamier soup, or less if you like it chunkier. Stir well so the mashed potatoes blend into the milky broth and start to form that rich, creamy sauce.

Add the cheese: Sprinkle the shredded cheddar cheese over the hot soup. Stir slowly and steadily until the cheese is completely melted and the soup turns smooth and velvety. Taste and add a pinch more salt or pepper if needed, remembering the flavor will deepen as it stands.

Serve hot: Ladle the soup into warm bowls. If you’d like that “loaded” look from the photo, top each bowl with a small pinch of extra shredded cheese and a few crispy bits such as crumbled bacon or toasted breadcrumbs. Serve right away while the soup is piping hot and the cheese is still melty and swirled through the creamy potatoes.

For extra flavor while staying close to the spirit of a poor man’s soup, you can swap the cream of chicken soup for cream of mushroom or cream of celery if that’s what you have on hand; it changes the character slightly but still gives a rich, creamy base. If you prefer a little meatiness, stir in 1 to 2 cups of diced leftover ham, cooked crumbled bacon, or browned ground sausage during the last hour of cooking so it warms through without overcooking. To lighten things up a bit, you can use 2% milk instead of whole, though the soup will be a little thinner; if it seems too thin, mash more of the potatoes to naturally thicken it instead of adding extra ingredients. For a vegetarian version, use cream of mushroom or cream of celery soup and swap in vegetable broth for up to 2 cups of the milk, then finish with a sharp cheddar for more punch. If you like a stronger, tangier flavor, try half mild cheddar and half sharp cheddar, or finish each bowl with a spoonful of sour cream stirred in just before serving. Food safety tips: Keep the soup at a safe temperature by not leaving it on the warm setting for more than 2 hours once everyone has eaten; after that, cool leftovers quickly. Transfer leftover soup to shallow containers, let it cool until just warm at room temperature (no more than 1 to 2 hours total out of the refrigerator), then cover and refrigerate. Use refrigerated leftovers within 3 to 4 days, reheating gently on the stovetop or in the microwave until steaming hot (165°F/74°C). Because this soup is dairy-based, avoid freezing if possible, as the texture can become grainy when thawed; if you do freeze it, reheat slowly and stir well to bring it back together. Always be sure potatoes are fully submerged in liquid while cooking and that your slow cooker reaches and maintains a simmer to keep the soup in a safe temperature range.