All I Had in the Kitchen Potato and Cheese Soup
- Preparing Time: 15 minutes
- Total Time: 20 minutes
- Served Person: 4
- 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
There's nothing better than a warm bowl of soup on a cold winter's day. This potato and cheese soup is creamy and comforting, and it's the perfect way to warm up from the inside out. Best of all, it's made with just a few simple ingredients that you probably already have on hand.
This soup is also incredibly easy to make. Simply combine all of the ingredients in a pot and simmer until the cheese is melted and the soup is hot. You can adjust the thickness of the soup to your liking by adding more or less milk.
This potato and cheese soup is the perfect meal for a busy weeknight. It's quick, easy, and delicious, and it's sure to please the whole family. So next time you're looking for a warm and comforting meal, give this soup a try. You won't be disappointed.
Step-by-step
- In a medium saucepan on medium heat, empty the contents of Campbell's cheddar cheese soup, add three cans full of 2% milk and stir.
- Drain the sliced potatoes and while they were still in the can, run a knife through them to create smaller bits.
- Remove sliced cheese from the package and add to the milk mixture, separating them as you add them.
- Add salt, pepper and liquid smoke (just one drop) and stir until the cheese has completely melted, then let simmer on low for about 10 minutes.
