Potato soup

Kyra Brier


Basic potato soup. Ez.


☆☆☆☆☆ 0 votes

10 or more
1 Hr
1 Hr
Stove Top


  • 6-8
    red potatoes
  • 4
  • 1/2 c
  • 1 bag(s)
    frozen white corn
  • 1 c
    ham or bacon
  • 1
    shredded carrot
  • 2 clove
  • 4 c
  • 5 c
  • 1 can(s)
    chesse soup
  • 1 can(s)
    cream corn
  • 4 Tbsp
  • dash(es)
  • dash(es)
  • 1 Tbsp
  • 1 pkg
    chicken bouillon
  • 1 c
    sharp cheder cheese
  • 3 in. Off
    velveeta cheese
  • oz
    sour cream

How to Make Potato soup


  1. Heat oil in a LG. Soup pot on med. Heat.
  2. Chop onion, celery, garlic, and potatoes. Shredded carrots.
  3. Add veggies and frozen corn to heated pot.cook till onions are clear.
  4. Put in salt, pepper,garlic, chicken bouillon and time.
  5. Add water, milk, cream corn, and cheese soup. Cook till potatoes are fork tender. Better to cook on low so it will get thicker as it cooks.
  6. Cut all cheese in small pieces. Add them to soup slowly stir in well.
  7. OK so you can top with cooked bacon or add cut up ham when you add the potatoes.
  8. Top with sour cream and shredded cheese.
  9. You can add instant potato flakes to help thicken it if needed.

Printable Recipe Card

About Potato soup

Course/Dish: Chowders
Main Ingredient: Potatoes
Regional Style: American

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