Creamy Potato Soup {Quick & Easy}
Creamy potato soup recipe that is quick and easy to make
Yield: 8 servings
Calories: 386cal
Cost: $10
Materials
- 4 large potatoes peeled and cubed
- 1 Tbsp. butter
- 1 small onion peeled and chopped
- 15 oz. sweet corn drained
- 15 oz. cream-style corn
- 10 oz. Cream of Celery Soup or Cream of Potato Soup
- 6 cups milk - 2% or whole
- 1 tsp. salt
- 1 tsp. ground pepper
- 8 oz. 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
- Serve with your favorite crackers or bread
Notes
* the cheese is important, as it is used as a thickening agent
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 over low/medium heat, stirring pretty often so the milk does not scald . Nutrition facts are only an estimateNutrition
Calories: 386cal | Carbohydrates: 43g | Protein: 17g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 518mg | Potassium: 1096mg | Fiber: 4g | Sugar: 11g | Vitamin A: 634IU | Vitamin C: 37mg | Calcium: 453mg | Iron: 2mg