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The Best Potato Soup You Will Ever Eat
Submitted by Rachael Wadsworth on June 9, 2010 in Creamy Soups, Soups
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 4 whole Potatoes
- 3 cans (10.75 Oz. Can) Cream Of Potato Soup
- 3 cans Milk (Use The Soup Can To Measure)
- ½ bags (8 Oz. Bag) Mozzarella Cheese
- 1 bag (8 Oz. Bag) Cheddar Cheese
- 2 cloves Minced Garlic
- 1 teaspoon Salt And Pepper
Preparation Instructions
Peel and boil potatoes. Some people get overwhelmed by this step, but it’s really so simple and quick. Invest in a good peeler (it’ll cost you a whole $5 at Wal Mart). It normally takes about 25 minutes for them get soft.
Mash potatoes, but keep some chunks in there. Add soup and milk. Add mozzarella and cheddar cheese (reserve some for topping), plus the minced garlic. Stir over medium heat until mixture comes to a low boil, then move to low heat. Salt and pepper to taste.
Serve in individual bowls, topping with additional cheddar cheese (some also add chives, sour cream, or bacon bits).
