Quick to Prepare Cheddar Cheese Potato Soup
A quick Cheddar Potato Soup ready in less than an hour made with just 5 ingredients. This creamy soup is sure to be a favorite!
Today, I am sharing a very quick Cheddar potato soup recipe. All you need is a packet of Cheddar Potato Soup Mix from Mad Dash Mixes and 4 other ingredients.
To make the soup, you will need the Cheddar Potato Soup mix from Mad Dash Mixes, water, milk, diced potatoes and cheese. The recipe calls for whole milk or Half & Half. I think you could use 2 % milk but the resulting soup will not be a thick or creamy.
The original recipe also uses Cheddar cheese. Since I personally don’t care for Cheddar, I used a blend of shredded cheese. The choice of cheese will affect the taste of the finished soup. By using a blend of mild cheese such as mozzarella & colby cheese, the soup I made was milder in flavor than the soup would have been if I had used the Cheddar. The choice of cheese may also affect the color of the soup. I imagine the Cheddar would make the soup look more golden in color.
After combining the soup mix with the water, diced potatoes & milk, bring the soup to a boil and then reduce the heat to low and simmer for 20 minutes. Please remember to stir the soup occasionally while it is simmering. The soup can scorch if the heat is too high so use a low heat setting.
After the soup has simmered for 20 minutes, you are ready to add 1 cup of shredded cheese of your choice. Stir the soup until the soup is well blended.
A tip: If you are making the soup to be served at a later time, perhaps at a tailgate or a soup buffet, the soup should be transferred into a thermos or something to keep it warm before adding the cheese. The cheese will be added to the individual serving bowls at your event. This helps keep the cheese from becoming tough from prolonged exposure to heat.
Ready to Eat
I sprinkled a little Italian seasoning and parmesan cheese on top of the soup.
This soup is thick enough that it could be served in a bread bowl. To make the bread bowl, you will need a large roll that you can cut the top off of.
After you slice the top off, you will scoop out the center to make a bowl. Be careful to not dig too deep a hole, you don’t want to poke thru the bottom of the roll! The scooped-out pieces of bread can be toasted and made into croutons.
The soup in the bread bowl is thicker than the soup in the cup. I added some left over mashed pototoes to the soup to use them up.
Another soup that would be delicious served in a bread bowl is the Broccoli Cheese Soup.
Another Serving Idea
Toppers such as extra shredded cheese, sour cream, chives, bacon bits or even corn chips could be added to the top of the soup to add an extra pop of flavor.
COOKING WITH KIM
My entrepreneurial journey started with my love of herbs , both growing and cooking with them. My love of herbs eventually led to owning a pizzeria. After relocating to Florida, I decided to start a blog where I could share my love of cooking, decorating and crafting.
Throughout my culinary career, I have discovered the using mixes can make a cook’s life so much easier! Using a mix to make a recipe is as simple as adding a few ingredients to the mix and then stirring, cooking or chilling and serving! Mixes are such a time saver! After meeting the ladies from Mad Dash Mixes* at a blogging conference last summer, I decided to add a weekly blog post featuring recipes using their mixes. Now I am now having a lot of fun working with the folks from Mad Dash Mixes.
Quick to Prepare Cheddar Cheese Potato Soup
- 1 packet Cheddar Potato Soup by Mad Dash Mixes
- 3 cups cold water
- 2 cups whole milk or Half & Half
- 8 ounces Cheddar Cheese, shredded other shredded cheese can be substituted for the Cheddar
- 1 cup diced potato
- Combine Cheddar Potato Soup mix with 3 cups cold water in saucepan
- Add 2 cups milk or Half & Half to the saucepan. Add the diced potatoes
- Bring to a boil, stirring occasionally. As soon as the soup begins to boil, reduce heat.
- Simmer over low heat for 20 minutes. Stir the soup occasionally. use low heat to avoid scorching the soup
- After the soup has finished simmering, add the cheese and stir until well mixed.
- serve in a soup bowl.
- the soup can also be served in a bread bowl.
- 8 ounces of the shredded cheese of your choice can be substituted for the cheddar cheese
- The cheese is added to the soup right before serving . If you are making the soup to serve later (at a tailgate for example), keep the cheese separate and add it to the individual bowls. This keeps the cheese from becoming tough if it exposed to prolonged heat.
- Toppers can be added to the soup to add additional flavor. Suggested toppings include sour cream, bacon bits and chives.
- To make a bread bowl, you will need a large roll or round piece of bread. Cut the top of the roll and scoop out enough of the middle of the roll to form a bowl. Ladle the soup into the center of the roll or the "bowl". Enjoy!
- Additional Seasoning tips: I sprinkled a little Italian seasoning on top of the soup as well as some Parmesan Cheese. I did add a few shakes of White Pepper to the soup while it was simmering.