Recipe by Raymond Cooper
"This is the MOST simple and delicious potato soup recipe ever! Creamy and cheesy! Top with shredded cheese (your favorite kind), chopped scallions and cooked bacon bits."
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Yukon Gold potatoes, cubed
1 (5.5 ounce) package
au gratin instant potato mix
1 (10.5 ounce) can
condensed chicken broth
1 1/2 cups
I give this 5 stars based on the revisions I made to the orginal recipe. I finely chopped 1 sweet onion and sauteed it in 1 T of butter. To that I added the items as instructed with the addition of 1/2 C of shredded carrot, 2t of minced garlic, 1 bag of Kraft bacon bits and about 1/4t of pepper. Also I added more water than what was called for bringing the total to about 3 C. After the potatoes were cooked soft I used a hand masher and mashed them coarsely in the pan. Now I don't know how it would have turned out if I would have followed the recipe as written but it was really excellant with the revisions.
Maybe I did something wrong but this basically just tasted like watery augratin potatoes.
I did a couple of things differently with this recipe - I did NOT use the potatoes in the au gratin box (somehow it didn't seem right), just cut up a few extra potatoes and threw 'em in. I used half-and-half instead of cream and threw in a bit extra so that it would have the creamy consistency I liked (less fat, too). I also used a bit of leftover Velveeta cheese from the "deluxe macaroni" packages. The verdict? You can't get better than this. I was pleasantly shocked (and VERY filled - this soup WILL fill you up, a bit of bread and this is just right for dinner). Think I'll try adding a bit of diced ham next time. Wonderful soup. Thanks, Raymond!
A good recipe! I read through all of the other reviews and incorporated several of their recommendations. This is what I would suggest for improvement: (1) Use Half & Half instead of cream - it was a little too rich with the heavy cream, (2) Add sauteed onions/green onions and bacon for extra flavor, (3) Very lightly mash the potatoes before adding the cream/half & half - this gave the potatoes a more uniform appearance since you're using both an au gratin mix (slices)and Yukon Golds (cubed), (4) Season to taste - I used salt & black pepper, and a little bit of cayenne pepper, (5) Garnish with grated cheese, crumbled bacon, and green onions.
I made this recipe. It was warm. I found out that my brother had put his foot in the soup when I wasn't looking. He's no good !
If I could give this 6 stars...I would!! We have made this soup many times now and it's a family favorite!
For a twist...my hubby added groud beef to it this last time, for a meatier meal and it was such a hit. I'm telling you that this is so easy and so yummy!! Please try........
This soup was served at our weekly community Soup Night, hosted at our home. With almost 40 people showing up that night, it was the biggest hit yet! Requests came all night for the recipe. We took the advice of another rater and served crumbled bacon and green onions on the side. Also added a bowl of sour cream for guests to add. Quite the hit!
This recipe is incredible! I had to use Four Cheese potatoes instead of Au Gratin since my supermarket didn't have them, and it still turned out great! I added bacon bits during cooking, along with a few other spices, and I also added a little Velveeta cheese - it's insanely good! Have to use this recipe at my next get-together =))
* Percent Daily Values are based on a 2,000 calorie diet.
Aaahh! Potato Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 266
** Calories from Fat: 146
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