Potato Soup Recipe with Cream of Mushroom and Sharp Cheddar

The temperature dropped below 70 degrees here in the South, and I immediately said, “it’s a soup night!” So here is the BEST potato soup recipe you will EVER MAKE! Be sure to save this flavorful, COZY recipe!

Ingredients:

• 4 large russet potatoes –
• 1 15.5-ounce can of cream of potato –
• 1 15.5-ounce can of cream of mushroom –
• 3 cups of milk
• a splash of heavy whipping cream (OPTIONAL)
• 1 tablespoon of garlic salt
• 1 teaspoon of pepper
• 1/2 tablespoon of minced onions
• 1 cup of sharp cheddar cheese

Directions

Begin by peeling your potatoes completely and start to dice each potato into bite-size pieces.

After you’ve completed this step, go through and rinse the potatoes thoroughly. Toss the potatoes in a regular-sized pot and turn the heat to medium-high. Add in your milk, cream of potato and mushrooms, cheese, seasonings, and heavy cream, if you chose to use it.

Mix well and bring to a steady boil. Continually stir, ensuring the ingredients don’t stick to the pan. The mixture can stick, but keep stirring often.

After 15-ish minutes, test your potatoes with a fork to see if they’re tender. Bring the heat to a low-medium heat. Continue to check the potatoes until they are tender.

Once they are, remove the pot from the burner. The best way to eat this is topped with green onions, cheese, and bacon bits. I had the cheese and bacon… specifically the bacon; my two-year-old ate it all without me looking!

Top with your choice of toppings and enjoy with biscuits, dinner rolls, or cornbread! Enjoy and Happy Fall! 🍂

Tori Hammontree

Potato Soup with Cream of Mushroom and Sharp Cheddar

A cozy and flavorful potato soup made with cream of potato, cream of mushroom, and sharp cheddar cheese.

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Ingredients Method Notes

Ingredients

  

• 4 large russet potatoes peeled and diced into bite size pieces
• 1 15.5 ounce can cream of potato
• 1 15.5 ounce can cream of mushroom
• 3 cups milk
• a splash heavy whipping cream optional
• 1 tablespoon garlic salt
• 1 teaspoon pepper
• 1/2 tablespoon minced onions
• 1 cup sharp cheddar cheese
• green onions optional, for topping
• cheese optional, for topping
• bacon bits optional, for topping

Method

 

1. Peel potatoes completely, dice into bite-size pieces, and rinse thoroughly.
2. Place potatoes in a pot over medium-high heat. Add milk, cream of potato, cream of mushroom, cheddar, garlic salt, pepper, minced onions, and optional heavy cream. Mix well; bring to a steady boil.
3. Stir continually to prevent sticking.
4. After about 15 minutes, test potatoes with a fork. Reduce heat to low-medium; keep checking until tender, then remove from heat.
5. Add preferred toppings, such as green onions, cheese, and bacon bits. Serve with biscuits, dinner rolls, or cornbread.

Notes

The author recommends serving this soup topped with green onions, cheese, and bacon bits alongside biscuits, dinner rolls, or cornbread.