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 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
Calories: 321kcalCarbohydrates: 42gProtein: 17gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 33mgSodium: 1205mgPotassium: 1060mgFiber: 4gSugar: 7gVitamin A: 575IUVitamin C: 36mgCalcium: 338mgIron: 2mg
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.
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