3 Cheese Potato Soup

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

• Ready In: 30 mins
• Serves: 6

Ingredients

• 3  tablespoons butter
• 1  cup onion, diced
• 1  teaspoon garlic powder
• 6 -8  potatoes, peeled and cubed
• 2 (8 ounce) cans  cream of chicken soup or 2 (8 ounce) cans  mushroom soup
• 2 (8 ounce)  soup cans milk
• 1 (8 ounce) package cream cheese (light is fine)
• 1  cup  shredded mozzarella cheese
• 1  cup  grated parmesan cheese or 1  cup cheddar cheese
•  salt and pepper

Directions

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.