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“I really like to make potato cheese soup from scratch,“ says Karen Pigmon of Corning, California. “But one night we were in a hurry, so I added a few ingredients to a can of potato soup instead. It was so good that now I always keep a few cans on hand…it’s so quick and easy! Serve it in bread bowls, and it’s always a big hit with kids.“
This recipe is:
Quick
Nutritional Facts 1 cup equals 387 calories, 20 g fat (13 g saturated fat), 72 mg cholesterol, 1,113 mg sodium, 31 g carbohydrate, 3 g fiber, 18 g protein.
Originally published as Zesty Potato Cheese Soup in Simple & Delicious November/December 2006, p29
Cheddar TipSelect sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.
Select sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.
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Reviewed on Sep. 07, 2011 by slfarnsw
Super easy but tastes like it was made from scratch.
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