Quick 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
Scale
- 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
- 1/4 teaspoon ground black pepper
- 16 ounces cubed Velveeta cheese or “Classic Melts” shredded cheese blend
- 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.
- 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
Find it online: https://classic-recipes.com/quick-and-easy-potato-soup/