Campbell’s Classic Cream Of Potato Condensed Soup, 50 Ounce, 12 Per Case

Campbell's Classic Cream Of Potato Condensed Soup delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Standalone soup: Blend with milk or water and heat for a warm, creamy potato soup ready in minutes.
Casserole base: Layer into classic ham and potato casseroles, shepherd’s pie, or tuna noodle bakes for a rich, binding sauce.
Pot pie filling: Combine with cooked chicken, vegetables, and seasonings as the creamy interior for homemade pot pies.
Skillet sauce: Pour over browned pork chops, ham slices, or meatloaf in a skillet and simmer for a one-pan meal with a creamy potato gravy.
Cheesy potato bake: Mix with shredded cheese, hash browns, and topped with breadcrumbs for a crowd-size potato gratin.

Who Would Benefit

• Restaurant and diner kitchens needing a reliable, ready-to-heat cream soup
• Caterers and buffet operators serving large groups with consistent menu standards
• School and hospital food-service programs that require familiar, comfort-food options at scale
• Church kitchens and community organizations preparing meal events or food drives
• Camp and institutional dining halls that stock condensed soups for easy storage and portion control

Product Highlights

• 50-ounce institutional can sized for commercial and food-service use
• 12 cans per case for efficient bulk purchasing and storeroom stocking
• Condensed formula; each can yields approximately 100 fluid ounces when reconstituted with equal parts milk or water
• Tender potato pieces in a smooth, seasoned cream sauce
• Trusted Campbell’s brand with broad consumer recognition and recipe familiarity
• Versatile as both a finished soup and a recipe ingredient

Preparation & Use

To serve as soup, combine one part condensed soup with one part milk or water in a saucepan and heat gently, stirring occasionally, until hot. For a richer flavor and texture, milk is recommended over water. As a recipe ingredient, the soup can be used directly from the can without dilution; simply stir into casseroles, bakes, or skillet dishes as directed. Refrigerate any unused portion in a separate covered container and use within a few days of opening.

Common Applications

This cream of potato soup appears frequently in institutional menus as a lunch or dinner side, especially during colder months. It doubles as a thickening and flavoring agent in scalloped potato dishes, slow-cooker meals, and baked pasta casseroles. Caterers often use it as a neutral, creamy base that adapts well to added cheese, bacon, chives, or cooked vegetables for custom potato soup variations on a buffet line.