Ingredients for 3 Cheesy Potato Soup
- Red Potatoes
- 6 cups water
- salt to taste
- 1 (12 ounce) can evaporated milk
- 1 cup whole milk
- 8 ounces velveeta cheese (cubed)
- 4 ounces cream cheese (softened)
- 1/2 lb (8 ounces) cheddar cheese (shredded)
- cooked bacon crumbles for garnish
- 2 lbs russet potatoes
- pepper to taste
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How to Make 3 Cheesy Potato Soup
- Peel and cube 2 lbs russet potatoes.
- Boil potatoes in a large pot with 6 cups of salted water until tender but firm (about 15-20 minutes).
- Drain the potatoes, reserving about 1 cup of the cooking liquid.
- Return the potatoes to the pot and lightly mash them using a potato masher or fork. Leave some chunks for texture.
- Stir in 1 (12 ounce) can evaporated milk, 1 cup whole milk, 8 ounces velveeta cheese (cubed), 4 ounces cream cheese (softened), and 1/2 lb (8 ounces) cheddar cheese (shredded).
- Cook over medium heat, stirring frequently, until the cheese is melted and the soup is thickened and bubbly (about 10-15 minutes). Add reserved potato water, 1/4 cup at a time, if needed to reach desired consistency.
- Season with salt and pepper to taste.
- Serve hot, sprinkled with cooked bacon crumbles and extra shredded cheddar cheese.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
15g
Fat
110g
Carbs
6g
