All I Had in the Kitchen Potato and Cheese Soup
The snow was falling and I wanted a warm and creamy soup, but these were all the ingredients I had to work with. Come to find out, they were all I needed!
The snow was falling and I wanted a warm and creamy soup, but these were all the ingredients I had to work with. Come to find out, they were all I needed!
- 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.
Protecting Texture and Dairy Integrity
Canned cheddar soup provides both the primary sodium foundation and the starch thickener required to bind milk into a cohesive broth. When applying heat to dairy-heavy liquids, maintaining a medium heat setting prevents scorching at the base of the saucepan while the Monterey Jack melts. Keeping the burner at a true simmer rather than a rolling boil stops the proteins in the milk and cheese from separating into an oily, grainy emulsion. Running a knife directly through the canned potatoes before adding them creates irregular edges that absorb more liquid than smooth factory cuts. That extra surface area releases trace starches into the 3-percent or 2-percent milk base, yielding a naturally thicker body without requiring an added flour slurry.
Refining Seasoning and Balancing Acidity
Ground white pepper delivers subtle warmth without introducing dark flecks that disrupt the uniform yellow hue of the soup. Adding sea salt requires caution because the canned cheddar soup and processed cheese slices already contribute high sodium levels. Stirging continuously during the initial melting phase ensures the sliced cheese incorporates evenly across the three cup volume of liquid. Pairing this rich, sodium-heavy dish with a crisp green salad dressed in sharp lemon vinaigrette cuts through the heavy dairy fats and balances the palate.
