Quick and Easy Potato Soup
This semi-homemade potato soup is satisfying and perfect for parties and potlucks.
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!
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