Creamy Potato Soup

1. 1

   Peel and dice Russet potatoes into 1-inch cubes and place into a Dutch oven or a large saucepan. Cover with water and boil potatoes and onions til fork-tender. Add cubes of cream cheese to the mixture and stir until the cheese melts. To this mixture, add creamy soups and mix. Add garlic powder, salt, pepper, and milk (if desired).

2. 2

   Serve up the bowls, and garnish with cheddar cheese and green onion.

* Per serving · 4 servings · Values may vary.

No additional tips available.