Name: 3 Cheese Potato Soup
Yield: 4 servings
Ingredients: 3 tablespoons butter; 1 cup onion, diced; 1 teaspoon garlic powder; 6 -8 potatoes, peeled and cubed; 2 (8 ounce) cans cream of chicken soup or (8 ounce) cans mushroom soup; 2 (8 ounce) soup cans milk; 1 (8 ounce) package cream cheese (light is fine); 1 cup shredded mozzarella cheese; 1 cup grated parmesan cheese or 1 cup cheddar cheese; salt and pepper

Servings: 4 persons

3 tablespoons butter
1 cup onion, diced
1 teaspoon garlic powder
6 -8 potatoes, peeled and cubed
2 (8 ounce) cans cream of chicken soup or (8 ounce) cans mushroom soup
2 (8 ounce) soup cans milk
1 (8 ounce) package cream cheese (light is fine)
1 cup shredded mozzarella cheese
1 cup grated parmesan cheese or 1 cup cheddar cheese
salt and pepper

1
Melt butter in a large saucepan.
2
Add onions, cooking until soft.
3
Add potatoes and enough water to barely cover.
4
Cook, covered, until potatoes are tender (15 - 20 minutes).
5
In a medium-size bowl, combine soup and milk until smooth.
6
Pour soup mixture into potato mixture and stir over low heat.
7
Add cheeses, and stir until smooth. Heat, but do not boil.
8
Add garlic and salt and pepper to taste.
9
To Freeze: Allow soup to cool, and ladle into 1 gallon freezer bag. Lay flat to freeze.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

3 Cheese Potato Soup

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