Easy Potato Cheese Soup
photo by Kumquat the Cats fr
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1⁄4 cup water
- 2 tablespoons butter
- 1 (10 ounce) package frozen whole kernel corn
- 1⁄2 cup carrot, shredded
- 1⁄4 cup onion, chopped
- 1⁄8 teaspoon pepper
- 2 (10 1/2 ounce) cans condensed cream of potato soup
- 2 cups milk
- 1 cup cheddar cheese, shredded
- 1⁄2 cup provolone cheese, shredded
- 1 cup broccoli floret, cooked
directions
- Bring water, butter, corn, carrot, onion and pepper to a boil in a 3 quart saucepan.
- Cover and simmer 10 minutes.
- Stir in soup, then milk, cheese and broccoli.
- Heat, stirring occasionally, until cheese melts and serving temperature is reached. Do not boil.
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Reviews
-
Nice soup and quite thick and filling, even though I made this with low-fat chedder, 1% milk and half a tablespoon butter to save calories. The cheese seemed to have blended well with the rest of the soup, which doesn't always happen with some cheese soups. Perhaps because I used less butter, the vegetable mixture started sticking to the bottom of the pan after about 8 minutes of simmering so I started adding the rest of the ingredients then. My only suggestion is to add some salt to taste. I served this as a vegetarian main dish with a vegetable side. Thanks for this quick and easy soup.
RECIPE SUBMITTED BY
RuthlessWr
Madison, Alabama
I currently live in Alabma, but have lived many places, including 4 years in Brazil. I love to travel and learn about languages and cultures around the world. I have a husband and two teenaged daughters and we live a very active family life. I work full time as a programmer, so between that and sports and plays and church, I don't have a lot of time to cook. For years I just threw whatever on the table, but lately I've become more aware of what I eat and how I prepare it. I'm trying to stay away from processed foods and cook more from scratch. I've discovered that I love it!