3 CHEESE POTATO SOUP

3 Cheese Potato Soup image

This soup is great by itself, but also a nice way to use up leftovers as stir-ins. I have added ham, broccoli, chicken, peas, and other sundry bits and pieces to make this a very versatile freezer staple

Provided by zoe85

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons butter
1 cup onion, diced
1 teaspoon garlic powder
6 -8 potatoes, peeled and cubed
2 (8 ounce) cans cream of chicken soup or 2 (8 ounce) cans mushroom soup
2 (8 ounce) soup cans milk
1 (8 ounce) package cream cheese (light is fine)
1 cup shredded mozzarella cheese
1 cup grated parmesan cheese or 1 cup cheddar cheese
salt and pepper

Steps:

Melt butter in a large saucepan.
Add onions, cooking until soft.
Add potatoes and enough water to barely cover.
Cook, covered, until potatoes are tender (15 - 20 minutes).
In a medium-size bowl, combine soup and milk until smooth.
Pour soup mixture into potato mixture and stir over low heat.
Add cheeses, and stir until smooth. Heat, but do not boil.
Add garlic and salt and pepper to taste.
To Freeze: Allow soup to cool, and ladle into 1 gallon freezer bag. Lay flat to freeze.

Nutrition Facts : Calories 606.8, Fat 35.4, SaturatedFat 20.4, Cholesterol 103.7, Sodium 1073.4, Carbohydrate 51.5, Fiber 5.1, Sugar 3.8, Protein 22.6