Back in the day, as a young newlywed, I considered cooking to consist of opening a jar of spaghetti sauce and boiling noodles. If I was feeling super sassy, I’d butter up some bagels, sprinkle them with garlic powder and burn them under the broiler (I always forget to check on the garlic bread…even now).
What does this have to do with potato soup? This fantastic potato soup recipe reminds me of my newlywed days. Dump everything in a pot and stir. That’s it! Also, the cooking method is up to you. This works nicely in the slow cooker too. If preparing in your slow cooker, add the shredded cheese and cream cheese about an hour before serving.
I always add cracked black pepper to this soup, but I also love tossing in some paprika, nutmeg and red pepper. Totally optional. How much? A few shakes I guess. Up to you!
In a large dutch oven over medium-low heat, sauté the onion and garlic in butter until translucent. Add the milk, chicken broth and cream soup of choice (cream of onion, chicken, celery, whatever trips your trigger). Stir to combine. Add the thawed diced potatoes, seasonings and bring to a very low simmer. Simmer for 1/2 hour, stirring occasionally. Careful not to scorch the milk.
Slowly add the cheese and then the cream cheese. Continue stirring until melted. It may not look like it at first, but it thickens up. For a very hearty, creamier soup, add the entire block of cream cheese.
If desired, garnish with bacon, cheese and chives.
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- ½ C. onion, minced
- 2 garlic cloves, minced
- 2 T. butter
- 32 oz. bag frozen diced potatoes, thawed
- 1 can cream of chicken, onion or celery soup
- 3 C. Milk
- 2 C. Chicken broth
- 2 C. Shredded Colby/Jack cheese
- ½ block reduced fat cream cheese (cut into small chunks)
- Paprika, nutmeg and red pepper to taste
- Cracked black pepper to taste
- Bacon
- shredded cheese
- chives
- In a large dutch oven, saute the onion and garlic in the butter on med-low heat until translucent, about 5 minutes.
- Add the chicken broth, milk and cream soup and stir well to combine. Begin bringing to a slow simmer. Season to taste.
- Stir in the potatoes and continue to gently simmer for about a half hour or until the potatoes are completely heated through.
- Slowly stir in the shredded cheese and then the sour cream.
- Add additional seasoning, if desired.
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