My Potato Soup – a delicious recipe with gold potatoes, yellow onion, condensed cream, onion, milk, cheese. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Peel and dice potatoes. Chop onion. Place both in pot with just enough water to cover and boil until potatoes are just tender. Drain, leaving about 1 inch water in bottom of pot.
2
Mash potatoes to the consistency of your liking (I like my soup a little chunky, so I mash about 1/2 of the potatoes and leave the other half as is).
3
Add in cream of celery soup (you can use any kind of cream soup you may like if celery is not your favorite), milk (you may use less or more than 2 c, again depending on the consistency you may like), french onion dip (may use FF or Lite onion dip to lower calories or, sour cream may also be substituted for less of an onion taste) and cheese (I use 2% Velveeta).
4
Add seasoning to your taste and gently mix until all ingredients are blended.
5
Let simmer on low until cheese is melted, stirring occasionally.
660
kcal
Calories
11
g
Fat
116
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 5 lbs yukon gold potatoes, 1 small yellow onion, 10 1/4 ounces 98% fat free condensed cream of celery soup, 16 ounces French onion dip, and more.
Yes, My Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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