Easy Potato Soup
Whip up a quick and easy potato soup for your next gathering. This recipe is a crowd favorite and can be customized with meats and veggies.
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!
Why You’ll Love It
Big-batch friendly. Makes enough to feed a crowd, making it ideal for parties, potlucks, or meal prep.
Comforting and creamy. The combo of cheese, condensed soup, and potatoes creates rich, cozy flavor.
Easy and adaptable. Start with pantry staples and add meats, veggies, or toppings to make it your own.
Ingredient Notes
- Potatoes: Use russets or Yukon Golds—peeled and diced. Cook until just fork-tender.
- Condensed soups: A trio of cream of celery, mushroom, and onion gives depth and body to the soup.
- Ham (optional): Adds savory flavor and heartiness—great for using up leftovers.
- Velveeta cheese: Melts smoothly into the broth; you can substitute mild cheddar if preferred.
- Butter: Adds richness and helps bring everything together.
- Evaporated milk: Creamy without being too heavy. Substitute light cream or half-and-half if desired.
Steps to Make Quick and Easy Potato Soup
- Cook the potatoes: Place diced potatoes in a large saucepan and cover with water. Bring to a boil, then cover, reduce heat, and simmer for 12–16 minutes or until fork-tender.
- Add the base: Without draining, stir in the cream of celery, mushroom, and onion soups. Add diced ham if using.
- Melt cheese and butter: In a separate saucepan over low heat, melt the Velveeta (or cheddar) and butter together until smooth.
- Finish the soup: Stir the melted cheese mixture and evaporated milk into the potatoes. Taste and season with salt and pepper.
- Garnish and serve: Stir in chopped parsley just before serving. Serve hot with your favorite toppings.
Tips for the Creamiest Potato Soup
- Don’t drain the cooking water—it becomes part of the flavorful broth.
- If you like a smoother texture, use an immersion blender to partially purée the soup before adding the cheese.
- Velveeta melts easily, but you can also use shredded cheddar, Monterey Jack, or a blend.
- This soup reheats well, making it a great make-ahead option for parties.
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.
Serving Suggestions
- Serve with crusty bread, parsley biscuits, or classic buttermilk biscuits.
- Add oyster crackers, saltines, or seasoned croutons for crunch.
- Pair with a Caesar salad, tossed greens, or creamy coleslaw.
- Create a toppings bar with shredded cheese, crumbled bacon, green onions, and sour cream.
How to Store and Reheat
Refrigerate: Cool the soup completely, then transfer to an airtight container. Refrigerate for 3 to 4 days.
To Reheat: Warm gently in a saucepan over medium-low heat, stirring often. Or reheat in the microwave, pausing every 30 seconds to stir.
Quick and Easy Potato Soup
Ingredients
- 4 pounds potatoes, peeled, diced, about 8 medium
- Kosher salt, to taste
- 1 can cream of celery soup, 10 3/4-ounces
- 1 can cream of mushroom soup, 10 3/4-ounces
- 1 can cream of onion soup, 10 3/4-ounces
- 1/2 cup ham, diced, optional
- 1/4 teaspoon ground black pepper
- 16 ounces Velveeta cheese, cubed, 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!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
