Easy Cheesy Potato Soup Recipe (8 Simple Ingredients)


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It’s been raining here for the last few days – and it’s just the perfect kind of weather for a hearty bowl of cheesy potato soup!  This was the easiest step-by-step little potato soup recipe and it made enough to feed my family of 6 two bowls each, with leftovers for lunch tomorrow!  My kids and husband told me it was the BEST soup I’d ever made – I couldn’t believe it was such a big hit!  The recipe below is the most basic – but I’ve added some optional extras you can use to make it even BETTER.  (Like shredded carrots to give it a little vitamin kick)

 

Easy Cheesy Potato Soup (8 Simple Ingredients)
entree, soup
8
 
Ingredients
  • 32 oz Frozen Hasbrown Potatoes
  • 4 Cups Chicken Broth (You can use Chicken boullion)
  • 8oz Velveeta, Cubed
  • ½ Onion, Diced
  • 1 Can Cream of Chicken
  • 1 Can Cream of Mushroom or Celery
  • 1½ Cups Milk
  • Optional Add-Ins: Minced Garlic, Pepper, Shredded cheese, Bacon bits, Sour Cream, Ritz Crackers
Instructions
  1. Saute onion in 1 tbsp of butteron medium -high until transparent. (If you like garlic, add ½ tsp in as the onions are finishing up)
  2. Pour in 4 cups chicken broth or broth made with 4 cubes chicken boullion. Bring to a boil. (Add pepper if you like)
  3. Add frozen hasbrowns and bring to a boil. (I add 2 shredded carrots now as well)
  4. Add cream soups and milk and bring to a boil.
  5. Add velveeta and turn down heat. Stir until melted.
  6. To serve - Top with shredded cheese, bacon bits, and sour cream if you like. Serve with Ritz crackers for extra crunch :)

*If you’re a big fan of your slow cooker like I am – check out my recipe for Cheesy Potato Chicken Chowder HERE!

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