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Creamy Potato Soup {Quick & Easy}

creamy potato soup

Creamy potato soup recipe that is quick and easy to make

Ingredients

Scale
  • 4 large potatoes – peeled and cubed
  • 1 Tbsp. butter
  • 1 small onion – peeled and chopped
  • 1 can of sweet corn kernels – drained
  • 1 can of cream-style corn
  • 1 can of Campbell’s Cream of Celery Soup (or Cream of Potato Soup)
  • 6 cups of milk – 2% or whole
  • 1 tsp. of salt
  • 1 tsp. ground pepper
  • 8 oz. of Shredded Cheddar Cheese
  • Serving suggestions: Chopped Chives, crackers, and/or bread

Instructions

  • Boil the potatoes in water until somewhat tender (about 10 minutes), and drain
  • While the potatoes are boiling, place butter in a large soup pot over medium heat to melt
  • Add the onion and cook until tender and translucent
  • Add the potato soup to the tender onions and mix them together
  • Add the drained corn, cream-style corn, tender, milk, and seasonings – mix well
  • Fold in drained potatoes
  • Bring the soup to a boil
  • Add the lid, reduce the heat and simmer for about 10 minutes, stirring occasionally so the milk does not scald on the bottom
  • Set out a bowl of shredded cheese to serve with the soup
  • * the cheese is important, as it is used as a thickening agent
  • Serve with your favorite crackers or bread

Notes

Tips and Tricks:

  • this soup uses cheese to thicken the soup. I used cheddar cheese, but you can use other types of cheese like Monterey Jack cheese, sharp cheddar cheese, or fontina cheese
  • I used cream of celery soup as another thickening aid, but you could also use cream of potato soup

What are the best potatoes for making soup?

  •  red, white, or yellow potatoes

Can I Make Potato Soup Ahead of Time?

Yes. You can make this soup ahead of time. As a matter of fact, I think that heated-up leftovers are my favorite

Can I Freeze Potato Soup?

Potato Soup is really not a great candidate for freezing. Potatoes get too starchy and take on a grainy or mushy texture

How do I Store Cream of Potato Soup?

Store this soup covered and in the refrigerator for up to 3 days.

Reheating: Reheat in a saucepan or soup pot at low/medium heat – stirring pretty often so the milk does not scald