3 Cheese Potato Soup

⏱ 30 mins 🍽 6 serving(s) 🏷 < 30 Mins

This creamy and versatile potato soup is enriched with three types of cheese for a rich flavour. It comes together quickly, making it an ideal weeknight meal. The recipe is a fantastic base for using up leftovers. try stirring in cooked ham, broccoli, chicken, or peas. It also freezes beautifully for future easy dinners.

3 Cheese Potato Soup

Ingredients

  • 3 tablespoons butter
  • 1 cup onion, diced
  • 1 teaspoon garlic powder
  • 6 -8 potatoes, peeled and cubed
  • 2 (8 ounce) cans cream of chicken soup or 2 (8 ounce) cans mushroom soup
  • 2 (8 ounce) soup cans milk
  • 1 (8 ounce) package cream cheese (light is fine)
  • 1 cup shredded mozzarella cheese
  • 1 cup grated parmesan cheese or 1 cup cheddar cheese
  • salt and pepper

Method

  1. Melt the butter in a large saucepan.
  2. Cook the diced onions in the butter until they have softened.
  3. Place the cubed potatoes into the pan and add just enough water to cover them.
  4. Put the lid on the saucepan and cook until the potatoes are tender, which should take 15 - 20 minutes.
  5. Whisk the canned soup and milk together in a separate bowl until you have a smooth mixture.
  6. Pour the combined soup and milk into the pan with the potatoes and stir everything over a low heat.
  7. Stir in the cream cheese, mozzarella, and parmesan until the soup is smooth and the cheeses have melted. Warm it through but avoid letting it boil.
  8. Season the soup with garlic powder, salt, and pepper according to your taste.
  9. To freeze the soup, let it cool completely before transferring it into a 1 gallon freezer bag. Lay the bag flat to freeze.

Nutrition (per serving)

Sodium1073400 mg

Recipe details

Category< 30 Mins
Authorzoe85