This big batch of potato soup is quick, easy, and perfect for a potluck dinner or office party. Condensed soups make the soup a breeze to prepare and cook, and add excellent flavor. Just cook the potatoes in water and then add the condensed soups, seasonings, melted cheese, and milk, and heat. The recipe is easy and versatile, and it’s always a hit!
Recipe Variations
- Meat: To make the soup hearty and more satisfying as a main dish, add a different meat. Try browned and drained sausage, chorizo, or ground beef. You can also add cooked, crumbled bacon, leftover chicken, or turkey to the soup.
- Vegetables: Try sautéed shallots or onions, thinly sliced fennel, or scallions. Corn is also an excellent addition, or add steamed peas and carrots.
- Blended: Use an immersion blender or masher to mash the potatoes slightly, giving the soup a smoother texture.
What to Serve With Potato Soup
Bread
- A crusty bread or baguette is perfect for dipping into the creamy soup.
- Oyster crackers or saltines are great with just about any soup.
- Choose parsley biscuits, angel biscuits, or flaky buttermilk biscuits.
Salad
- A Caesar salad is an excellent choice, or add a green salad with Italian dressing or a vinaigrette.
- Serve a creamy coleslaw or vinegar-based slaw on the side.
Toppings
Make a toppings bar with cooked crumbled bacon, shredded cheese, chives, green onions, or sour cream.
How to Store Leftover Potato Soup
Transfer cooled leftover soup to an airtight container and refrigerate it for 3 to 4 days.
How to Reheat
Heat the soup gently in a saucepan over medium-low heat, or heat it in the microwave, stirring every 30 seconds.
PrintQuick and Easy Potato Soup
This semi-homemade potato soup is satisfying and perfect for parties and potlucks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10 servings 1x
- Category: Soup Recipes
Ingredients
- 4 pounds potatoes (peeled, diced, about 8 medium)
- Kosher salt (to taste)
- 1 10 3/4-ounce can cream of celery soup
- 1 can 10 3/4-ounce can cream of mushroom soup
- 1 can 10 3/4-ounce can cream of onion soup
- 1/2 cup diced ham (optional)
- 1/4 teaspoon ground black pepper
- 16 ounces cubed Velveeta cheese (or mild cheddar)
- 4 ounces unsalted butter or margarine
- 2/3 cup evaporated milk (or light cream, or half-and-half)
- 2 tablespoons fresh chopped parsley (for garnish)
Instructions
- Cook the Potatoes: Put the diced potatoes in a saucepan and cover with water. Bring to a boil; cover, reduce heat, and cook for 12 to 16 minutes or until tender. Leave the potatoes and their liquid in the saucepan and gently stir in the condensed soups and ham (if using).
- Finish the Dish: Melt the cheese and butter over low heat in a separate pan. Add the melted cheese and evaporated milk to the potato mixture and stir to blend. Taste and season with salt and pepper as desired.
- Serve: Stir in the parsley and serve. Enjoy!
Credit: Diana Rattray
