All I Had in the Kitchen: Potato and Cheese Soup
Warm and creamy soup made with simple ingredients you probably already have on hand.
- Preparing Time: 15 minutes
- Total Time: 20 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 can campbells cheddar cheese soup
- 1 can sliced white potatoes drained
- 3 cups 2% milk
- 1 package sliced montery jack cheese
- dash ground white pepper
- pinch sea salt
- drop liquid smoke opptional
- 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
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.
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.
