Easiest Way to Prepare Yummy Best Ever Potato Soup

Best Ever Potato Soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. Add vegetables, seasonings and broth; bring to a boil.

Cook until the potatoes until softened, being sure to stir the soup regularly so that the bottom does not burn. Just made it today out of boredom and I was astonished at how amazing. Light and healthy, this easy, lightened up version is simple to make with great flavor! You can have Best Ever Potato Soup using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Best Ever Potato Soup

1. It's 1 stick of butter.
2. Prepare 2 cans of cream of mushroom soup.
3. Prepare 2 cans of cream of chicken soup.
4. It's 2 (15 ounce) of cans chicken broth.
5. Prepare 8 ounces of Velveeta cheese.
6. You need 1 of large onion chopped.
7. It's 6 of large baking potatoes peeled, diced and boiled til tender.
8. You need of Optional: 1 lb of ground chuck browned and drained.

Potatoes and leeks come together deliciously in this classic pairing. To be honest, in the past I have tended to shy away from Potato Leek Soup, because of the many occasions when. Tender chunks of potato afloat in a rich, creamy, decadent chowder. Perfect on a chilly day, or any day, this potato soup is tantalizing to the tongue and soothing to the soul—it is comfort food.

Best Ever Potato Soup step by step

1. Wash peel and dice your potatos, put in a large pot. Cover with water and bring to a boil. Boil potatos til just tender probably 10-15min. Drain..
2. If you are going to add meat to the potato soup I brown my meat with the onions while potatos are cooking..
3. In a large pot melt the stick of butter. Add the soups, chicken broth, onion, meat, potatoes and Velveeta cheese. Stir constantly on med heat til cheese melts and its nice and hot. If you don't monitor this part the cheese might burn..
4. If the soup is too thick for your taste, thin it down with a little milk..
5. If you have family members who hate mushrooms, substitute with all cream of chicken soup. I tried to fool that family member once by adding bacon to the soup. She actually picked the mushroom bits out and ran water over them to verify I had indeed put mushroom soup in it!.

Leftovers taste even better the next day! This potato and leek soup from Andrew Zimmern is a riff on the classic vichyssoise and makes a large batch perfect for freezing. Potato and leek soup was what French chef Louis Diat cooked one cold summer morning at the Ritz in New York City, more than a century ago. One of my go-to soup recipes and a reader favorite! It's such a creamy and comforting soup.

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