All I had in the Kitchen Potato and Cheese Soup
The snow was coming down and I wanted warm and creamy soup but this was all I had to work with. Well come to find out it is all you need!
- Preparing Time: 15 minutes
- Total Time: 20 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 can campbells cheddar cheese soup
- 1 can sliced white potatoes drained
- 3 cups 2% milk
- 1 package sliced montery jack cheese
- dash ground white pepper
- pinch sea salt
- drop liquid smoke opptional
- Carbohydrate 28.7916063103448 g
- Cholesterol 31.82225 mg
- Fat 11.627487862069 g
- Fiber 4.12145993418693 g
- Protein 13.4769271724138 g
- Saturated Fat 6.95071304137931 g
- Serving Size 1 1 Serving (351g)
- Sodium 1198.4893 mg
- Sugar 24.6701463761579 g
- Trans Fat 4.52810252068966 g
- Calories 267 calories
In a medium sauce pan on medium heat empty contents of Campbell's cheddar cheese soup, add there cans full of 2% milk and stir. Drain the sliced potatoes and while they were still in the can I ran a knife through them to create smaller bits. Remove sliced cheese from package add to the milk mixture. (I separated them as I put them in) add salt, pepper and liquid smoke (remember just one drop) on stir till cheese has completely melted then let simmer on low for about another 10 minutes. Prepared while enjoying, Devils Cut bourbon over crushed ice and listening to Pandora "Eagles" Station
