Creamy Potato Soup

Lisa Meehan


I found this recipe in a Quick Cooking magazine about 10 years ago. I've been making it ever since. I usually have to make two batches because my kids love it and my husband likes to take the leftovers in his lunch. It's creamy and delicious and oh so easy.

★★★★★ 1 vote
Stove Top


3/4 c
chopped celery
3/4 c
chopped onion
1/4 c
2 can(s)
(14-1/2 oz. each) chicken broth
2 1/3 c
mashed potato flakes
1 1/2 c
1/2 c
cubed process american cheese
3/4 tsp
garlic salt
1/4 tsp
chili powder
1/2 c
sour cream


1In a 3-quart saucepan, saute celery and onion in butter for 2-3 minutes. Stir in broth; bring to boil. Reduce heat. Add potato flakes; cook and stir for 5-7 minutes.
2Add milk, cheese, garlic salt and chili powder. Cook and stir until cheese is melted. Just before serving, add sour cream and heat through (do not boil).

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy