Cheesy Potato Corn Soup

Total Time
40mins
Prep 10 mins
Cook 30 mins

A fantastic recipe I came up with after adding a little of this and a little of that. Its thick and creamy with the perfect blend of cheese and flavor not to mention its really quick to make. YUM!!

Ingredients Nutrition

Directions

  1. In larger pan over medium-high heat add potatoes, can of soup, two cans of water (from soup can), onion, carrot, corn, Old Bay, Salt, Vinegar, Pepper.
  2. Stir until smooth, while bringing to a boil.
  3. Once boils, reduce heat, cover and simmer for about 20 minutes (or until potatoes are tender) stirring occasionally.
  4. In a small bowl, whisk flour and milk together until smooth.
  5. Stir into soup and allow to simmer for 5-8 minutes.
  6. Stir in grated cheese until it has melted.
  7. Serve with salad and/or hearty bread.
Most Helpful

3 5

Used this recipe as a base, but modified it:
1.) Doubled Recipe
2.) Made in Crockpot
3.) Omitted Flour
4.) Used 1 can Cream of Celery and 1 can Cream of Chicken
5.) Used Red Pepper Flakes in place of Old Bay Seasoning
6.) Instead of frozen corn - used 2 cans of creamed corn

Rest of recipe as written.

5 5

My wife and I loved this soup. It also was my first attempt at making homemade soup! I added more corn, carrots, and a bit more onion. I didn't have shredded cheddar so I used mozzarella and it still tasted great!

My wife wants this added to our soup recipe collection.

5 5

i changed a few things; put a whole can of corn instead of frozen, a bit more of the carrots and onions, instead of the old bay seasoning i used a mix of salt, pepper, beau monde and ...Tony Chachere's Creole seasoning and used co-jack cheese instead of cheddar. awesome!