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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.