I always double this recipe whenever I prepare it, since we love leftovers. This is the easiest soup I've ever made. Our 10-month-old daughter can really dig in, since this thick nutritious mixture clings to her spoon. We prefer it warm, but it can also be served chilled.
-Gayle Becker, Mt. Clemens, Michigan
"This soup is super easy to make! Since it starts with a box of au gratin potatoes, you don't have to peel or slice them," shares Sherry Dickerson of Sebastopol, Mississippi. "A co-worker recommended the recipe to me. Now my husband requests it often."
"My husband usually doesn't care for low-fat dishes," notes Natalie Warf of Spring Lake, North Carolina. "So after finishing a bowl of this rich-tasting soup, he was surprised to learn that it's very low in fat."
“My garden produced a bumper crop of sweet potatoes and I created this soup to help use them up,” says Kathy Rairigh from Milford, Indiana. You’ll love the creamy texture and flavors of garlic and thyme.
“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.“
"A good friend who runs a bed-and-breakfast game me this creamy potato soup recipe that's become a winter favorite," recalls Kristi Teague of Southside, Tennessee. "A dash of hot sauce a little basil give it special flavor."
This recipe was handed down to me by my mother. I was raised on a farm and these ingredients were readily available in our area. We have many potato farms nearby, and, of course, being "America's Dairyland," there's always plenty of cheese and milk for this great-tasting soup. —Darlene Alexander, Nekoosa, Wisconsin