Recipe: 30 min Creamy Cheddar Potato Soup

I recently made a quick and easy potato soup that the family enjoyed.  It was a nice change up from our repertoire of casseroles and pasta.  Here’s how I made it.

**Note, this makes a big potful. I wanted to have leftovers for the week plus use for my meal exchange with my sister.

1 5lb bag of yukon gold potatos, cubed
1 Tbsp chicken bullion sprinkles (or can use stock or bullion cubes)
1 sm onion, chopped
1 can nacho cheese soup
1 cup shredded cheddar
1 bag Morningstar meat crumbles (this is the bag of soy, fake ground beef found in the freezer section)
1/2 c heavy cream
1 cup whole milk

Put chopped potatos in a pot and fill with water until potatos are almost covered. Sprinkle in bullion and chopped onion.  Put on med-high/high heat and let boil until potatos are fork tender.  Turn heat to med-low. Then add in the soup, cheddar cheese, and meat crumbles. Let cook for 5 minutes until melted and incorporated.  Add heavy cream and milk.  Let cook for 5-7 more minutes until starts to thicken and is hot.  Then take immersion blender and run for short 5 second intervals to chop up some of the potatos into a creamy consistency, but be sure to leave some big hunks as well. 

I love a creamy and chunky hearty soup and this one was very quick to make!


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