3 Cheese Potato Soup

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Total Time
30 mins
0 mins

This soup is great by itself, but also a nice way to use up leftovers as stir-ins. I have added ham, broccoli, chicken, peas, and other sundry bits and pieces to make this a very versatile freezer staple

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  1. Melt butter in a large saucepan.
  2. Add onions, cooking until soft.
  3. Add potatoes and enough water to barely cover.
  4. Cook, covered, until potatoes are tender (15 - 20 minutes).
  5. In a medium-size bowl, combine soup and milk until smooth.
  6. Pour soup mixture into potato mixture and stir over low heat.
  7. Add cheeses, and stir until smooth. Heat, but do not boil.
  8. Add garlic and salt and pepper to taste.
  9. To Freeze: Allow soup to cool, and ladle into 1 gallon freezer bag. Lay flat to freeze.