Ingredients for A Potato Cheese Soup
- 2 pounds potatoes, peeled and diced
- Green Onion
- Bouillon Cube
- Cream Of Chicken Soup
- Salt & Pepper
- 8 ounces velveeta cheese, cubed
How to Make A Potato Cheese Soup
- Peel and dice 2 pounds of potatoes into 1-inch cubes.
- In a large pot, combine the diced potatoes with 6 cups of water and bring to a boil.
- Add 1 medium onion, chopped, and 2 chicken bouillon cubes. Reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Carefully drain off some of the cooking liquid, reserving about 1 cup. The soup should be thick but not dry. You can always add more liquid later.
- Using a potato masher, lightly mash about half of the potatoes. Leave some chunks for texture.
- Stir in 1 (10.75 ounce) can of cream of chicken soup.
- Season generously with salt and pepper to taste.
- Reduce heat to low. Add 8 ounces of velveeta cheese, cut into cubes, and stir until completely melted and smooth.
- Adjust the consistency by adding reserved cooking liquid if needed. The soup should be thick and creamy.
- Serve hot and enjoy!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
11g
Fat
6g
Carbs
17g
