All I Had in the Kitchen: Potato and Cheese Soup
Warm and creamy soup made with simple ingredients you probably already have on hand.
Warm and creamy soup made with simple ingredients you probably already have on hand.
- Carbohydrate 28.7916063103448 g
- Cholesterol 31.82225 mg
- Fat 11.627487862069 g
- Fiber 4.12145993418693 g
- Protein 13.4769271724138 g
- Saturated Fat 6.95071304137931 g
- Serving Size 1 1 Serving (351g)
- Sodium 1198.4893 mg
- Sugar 24.6701463761579 g
- Trans Fat 4.52810252068966 g
- Calories 267 calories
Step-by-step
- In a medium sauce pan on medium heat empty contents of Campbell's cheddar cheese soup, add there cans full of 2% milk and stir.
- Drain the sliced potatoes and while they were still in the can I ran a knife through them to create smaller bits.
- Remove sliced cheese from package add to the milk mixture. (I separated them as I put them in) add salt, pepper and liquid smoke (remember just one drop) on stir till cheese has completely melted then let simmer on low for about another 10 minutes.
Cooking is one of my favorite ways to de-stress after a long day. I love trying new recipes and experimenting with different flavors. But sometimes, I just don't have the time or energy to cook a complicated meal. That's when I turn to my "All I Had in the Kitchen" recipes.
These recipes are simple, quick, and easy to make. They're also made with ingredients that I usually have on hand. This potato and cheese soup is a perfect example. It's creamy, cheesy, and comforting, and it's made with just a few simple ingredients. Plus, it's a great way to use up leftover potatoes.
