A one pot super easy, creamy potato soup! No peeling, cutting, slicing, or dicing potatoes!

Easy Cheesy Potato Soup

I have been gradually reintroducing soup into the meal rotation after not making it for many years. My husband isn’t a huge fan because he had so much of it as a kid. His family didn’t have much money, so soup was the go-to meal most nights.

I’ve been trying to serve heartier soups, like this Easy Cheesy Potato Soup. It’s cozy and much different from what he grew up on!

To level up your meal, you could serve The Best Cornbread, Easy Focaccia Bread, Homemade Garlic Bread, or Homemade Oatmeal Bread with this soup season favorite!

What You’ll Need:

1/4 cup Butter
1 (32 oz) bag Cubed Hash Browns, Thawed
2 (10.5 oz) cans Cream of Celery Soup
1 (10.5 oz) can Cream of Mushroom Soup
1 pint Half & Half
1/2 cup Onion, Minced
1 1/2 cups Cheddar Cheese, Shredded

How to Make Easy Cheesy Potato Soup

Melt 1/4 cup butter in a large pot over the stove. Add 1 (32 oz) bag thawed cubed hash browns, 2 (32 oz) cans cream of celery soup, 1 (10.5 oz) can cream of mushroom soup, 1 pint half & half, and 1/2 cup minced onions. Stir until well combined.
Bring to a boil, then turn down the heat and cook on low for 30 minutes. Stir frequently.
Mix in 1 1/2 cups shredded cheddar cheese and stir until melted and well combined.

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Easy Cheesy Potato Soup

Name: Easy Cheesy Potato Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1/4 cup Butter; 1 (32 oz) bag Cubed Hash Browns, Thawed; 2 (10.5 oz) cans Cream of Celery Soup; 1 (10.5 oz) can Cream of Mushroom Soup; 1 pint Half & Half; 1/2 cup Onion, Minced; 1 1/2 cups Cheddar Cheese, Shredded

Easy Cheesy Potato Soup, a one pot super easy, creamy potato soup! No peeling, cutting, slicing, or dicing potatoes!

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

1/4 cup Butter
1 (32 oz) bag Cubed Hash Browns, Thawed
2 (10.5 oz) cans Cream of Celery Soup
1 (10.5 oz) can Cream of Mushroom Soup
1 pint Half & Half
1/2 cup Onion, Minced
1 1/2 cups Cheddar Cheese, Shredded

Instructions

Melt butter in a large pot over the stove. Add thawed cubed hash browns, cream of celery soup, cream of mushroom soup, half & half, and minced onions. Stir until well combined.
Bring to a boil, then turn down the heat and cook on low for 30 minutes. Stir frequently.
Mix in shredded cheese and stir until melted and well combined.

Notes

Adapted from Lil' Luna.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 440Total Fat: 35gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 81mgSodium: 1289mgCarbohydrates: 18gFiber: 1gSugar: 5gProtein: 13g