3 Cheese Potato Soup

READY IN: 30mins
Recipe by zoe85

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

Top Review by Domestic Goddess

This soup was good, but I found I needed to modify it to my liking. While preparing the soup, I saute'd about 1-1/4 cups of diced onion in about 5 tablespoons of butter. Since I had to add more potatoes to the soup, I must of used about 12 cups, and cooked them in (about) 6-7 cups of water, for just about 11 minutes. Anymore than that, I think the potatoes would of been over cooked. I do think I could of probably added 13 cups of the cubed potatoes to the recipe. By the way I should mention, that any leftover potato water from which I cooked the potatoes in, I did add it to the soup. Also, to the soup I did add... 2 teaspoons of garlic powder, 1-(8 ounce) package of cream cheese, plus (4 ounces) more of the cream cheese, 1 cup of shredded Mozzarella, 1-1/2 cups of the grated Parmesan cheese, plus I also added about a 3/4 cup of shredded Italian Style Cheese, which consists of: Mozzarella, Parmesan, Romano, Fontina, and Asiago Cheese. I also threw in 1-(4.5 ounce) package of Oscar Mayer Bacon Bits, plus 1-(11.5 ounce) can of Mexicorn (drained), and 1-(15 ounce) can of whole kernel corn (drained), but next time I may just add 2-(15 ounce) cans of the whole kernel corn. By the way, the soup I used in this recipe was... cream of mushroom. This soup was pretty good, and I think one could make it to suit one's taste (by adding additional ingredients like I did). Thank you zoe,owen,andliams mommy, for posting this recipe. This is one soup I look forward to making again. Oh, and one more thing I wanted to mention... with all the ingredients used to make this soup, and with the add-ins I used, I found this soup made at least 12 servings.

Ingredients Nutrition


  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.

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