Instant Potato-Cheese Soup

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.

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.