Creamy Potato Soup {Quick & Easy}

5 from 1 vote

Creamy potato soup recipe that is quick and easy to make

Prep Time15

Active Time20

Total Time35

Course: Soup

Cuisine: American

Yield: servings

Calories: 386cal

Author: Melissa

Cost: $10

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

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

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

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

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

nutrition facts are only an estimate