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Instant Potato-Cheese Soup
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Instant potatoes are a seriously clever trick for effortlessly thick, savory soups. This cheesy, cheddar-packed recipe is ready to ladle out into bowls almost as soon as it gets boiling.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 cans (14.5 ounce size) ready-to-use chicken broth
2 cups half and half
2 1/2 cups instant mashed potato flakes
4 cups shredded sharp cheddar cheese, divided
1/2 teaspoon black pepper
2 scallions, thinly sliced
directions
In a soup pot, combine the chicken broth, half-and-half, potato flakes, 3 1/2 cups of the cheese, and the black pepper. Mix well.
Bring to a boil over medium-high heat and cook for 2 to 3 minutes or until thickened, stirring constantly.
Stir in the sliced scallions just before serving.
recipe tips
Saute garlic or onions in the pot before adding the liquids.
Garnish with extra cheese, bacon bits, or chives before serving.
Serve with crusty bread or a side salad.
For a smoother texture, blend the soup with an immersion blender before adding the cheese.
If the soup is too thick, thin it with additional broth or milk.
Try adding spices like paprika or cayenne pepper for a kick.
To help keep the cheese from clumping, add it gradually while stirring.
Try adding cooked, diced ham, smoked sausage, or bacon for a heartier soup.
Always taste and adjust the seasoning before serving.
If you prefer a chunkier soup, add diced, cooked potatoes along with the scallions.
common recipe questions
Can I use a different type of broth?
Yes, vegetable broth can be used as a substitute for chicken broth.
What can I use instead of half-and-half?
You can use whole milk or a combination of milk and cream for a similar consistency.
Is there a substitute for instant mashed potato flakes?
Instant mashed potato flakes are key for thickening this soup quickly. A homemade mashed potato could work but will change the texture and preparation time.
Can I make this soup without cheese?
The cheese is a major flavor component, but you can omit it for a simpler potato soup.
What can I use instead of sharp cheddar cheese?
Mild cheddar, Colby, or a blend of your favorite melting cheeses can be used.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days and reheat on the stove or in the microwave.
Can this soup be frozen?
Freezing is not recommended as dairy-based soups may separate when thawed.
nutrition data
Nutritional data has not been calculated yet.
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