The Best Million Dollar Soup Recipe

I first made this soup on a night when I wanted something warm, cheesy, and slightly ridiculous. The kind of meal that doesn’t pretend to be healthy, just comforting. I saw the name “Million Dollar Soup” and thought, “There is absolutely no way this lives up to that title.”

Then I added butter, bacon, cheese, sour cream, and rotisserie chicken to one pot and realized… yeah, okay, maybe the name checks out.

It started as a “use what’s in the fridge” situation and somehow turned into a soup that tastes like it should come with a velvet rope and a dress code.

Except I was wearing sweatpants and eating it straight off the stove with a ladle. Fancy.

Why I Keep Making This Dish (The Real Reasons)

• Ridiculously Comforting: This is a hug in soup form.
• Cheese on Cheese on Cheese: No regrets. Not even a little.
• Great for Leftover Chicken: Rotisserie chicken finally gets the spotlight.
• Crowd Pleaser: Everyone suddenly wants the recipe.
• One Big Pot: Fewer dishes, more happiness.
• Bacon Makes Everything Better: Science probably.
• Feels Indulgent: Like a cheat day that doesn’t judge you.

Tips I Learned the Hard Way

• Don’t Rush the Onions: Soft and sweet is the goal.
• Dice the Potatoes Small: Big chunks take forever to get tender.
• Season in Layers: A little salt early, a little at the end.
• Low Heat for Dairy: Boiling cheese is a crime.
• Stir the Bottom: Thick soups love to stick and burn.
• Rotisserie Chicken Saves Time: And sanity.
• Add the Sour Cream Last: It stays smooth and creamy.

Variations You Can Mess Around With

• Spicy Version: Extra Cajun seasoning or hot sauce.
• Veggie Boost: Add corn or broccoli.
• No Bacon: Turkey bacon or skip it, but you’ll miss it.
• Extra Thick: Mash some of the potatoes.
• Smoky Mood: Smoked paprika instead of Cajun.
• Different Cheese: Colby Jack or Monterey Jack work great.
• Cracker Swap: Croutons instead of Ritz.

How To Make Million Dollar Soup?

Ingredients

• 2 tablespoons butter
• 1/2 onion, chopped
• 2 celery stalks, chopped
• Salt and freshly ground black pepper
• 2 cups diced Yukon Gold potatoes
• 1 can condensed cream of chicken soup
• 1 can Cheddar cheese soup
• 4 cups chicken broth
• 1 tablespoon Cajun seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• About 4 cups chopped rotisserie chicken
• 5 strips bacon, cooked and chopped
• 1/2 cup sour cream
• 1/2 cup shredded creamy mozzarella

For Garnish

• Shredded Cheddar cheese
• Crumbled cooked bacon
• Sliced scallions
• Crushed buttery crackers like Ritz

Instructions

Step 1:
Melt the butter in a large pot over medium heat. Add the chopped onion and celery and cook for about 4 to 5 minutes until soft. Season with salt and pepper.

Step 2:
Stir in the potatoes, cream of chicken soup, Cheddar cheese soup, and chicken broth. Add Cajun seasoning, garlic powder, and onion powder. Let it simmer for about 5 minutes.

Step 3:
Add the chopped chicken and bacon. Lower the heat and let the soup gently simmer for another 15 to 20 minutes, stirring now and then, until the potatoes are tender and everything is cozy and thick.

Step 4:
Turn off the heat and stir in the sour cream and mozzarella until melted and creamy.

Step 5:
Ladle into bowls and top with shredded Cheddar, extra bacon, scallions, and crushed crackers.

Million Dollar Soup Recipe

Million Dollar Soup is a rich, creamy, loaded chicken and potato soup made with cheese soups, rotisserie chicken, bacon, sour cream, and warm Cajun spices.

It’s hearty, comforting, and perfect for feeding a crowd or enjoying as indulgent leftovers that somehow taste even better the next day.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 10

Calories: 416

Ingredients Method Notes

Ingredients

  

• 2 tablespoons butter
• 1/2 onion chopped
• 2 celery stalks chopped
• Salt and freshly ground black pepper
• 2 cups diced Yukon Gold potatoes
• 1 can condensed cream of chicken soup
• 1 can Cheddar cheese soup
• 4 cups chicken broth
• 1 tablespoon Cajun seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• About 4 cups chopped rotisserie chicken
• 5 strips bacon cooked and chopped
• 1/2 cup sour cream
• 1/2 cup shredded creamy mozzarella

For Garnish

• Shredded Cheddar cheese
• Crumbled cooked bacon
• Sliced scallions
• Crushed buttery crackers like Ritz

Method

 

1. Melt the butter in a large pot over medium heat. Add the chopped onion and celery and cook for about 4 to 5 minutes until soft. Season with salt and pepper.
2. Stir in the potatoes, cream of chicken soup, Cheddar cheese soup, and chicken broth. Add Cajun seasoning, garlic powder, and onion powder. Let it simmer for about 5 minutes.
3. Add the chopped chicken and bacon. Lower the heat and let the soup gently simmer for another 15 to 20 minutes, stirring now and then, until the potatoes are tender and everything is cozy and thick.
4. Turn off the heat and stir in the sour cream and mozzarella until melted and creamy.
5. Ladle into bowls and top with shredded Cheddar, extra bacon, scallions, and crushed crackers.

Notes

This soup is not subtle. It’s bold, rich, cheesy, and proud of it. It doesn’t whisper comfort.

It yells it in a very friendly, bacon-scented way. And honestly, that’s exactly what some days need.

 

Nutritional Information

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

How I Like to Serve This

• With a big spoon and no shame.
• On cold nights when comfort is required.
• For game day or family dinners.
• With extra crackers on the side.
• When I want leftovers for tomorrow.
• In oversized bowls that barely fit in the cabinet.

Storage, Leftovers, and Next-Day Thoughts

• Fridge Friendly: Keeps well for 3 to 4 days.
• Reheat Gently: Low heat so the cheese stays smooth.
• Thickens Overnight: Add a splash of broth.
• Even Better Next Day: Flavors settle in.
• Not Freezer Ideal: Creamy soups get weird when frozen.

FAQs (Real Questions People Actually Ask)

Can I make this ahead of time?
Yes, it reheats beautifully.

Can I use raw chicken instead?
You can, just cook it fully before adding.

Is it spicy?
Mild, unless you crank up the Cajun.

Can I use milk instead of sour cream?
You can, but it won’t be as rich.

What if I don’t have cream soups?
It won’t be the same, but you can make your own base.

Can I make it thicker?
Mash some potatoes or add more cheese.

What if it’s too thick?
More broth fixes everything.