Ang's Creamy Potato Soup

5.0
(8)

This is a creamy, cheesy soup that I created several years ago. It makes for a hearty main dish and is also the perfect side to a roast or ham. Although I normally try to stay away from the canned cream soups, I think they fit well in this dish. Of course, it's not the healthiest of recipes, but don't we all need to splurge every now and then?

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Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
12
Yield:
5 quarts

Ingredients

  • 1 (49.5 fluid ounce) can low fat, low sodium chicken broth

  • 5 pounds russet potatoes, peeled and cut into cubes

  • 4 carrots, peeled and diced

  • 4 stalks celery, diced

  • 1 small onion, diced

  • 1 cup broccoli florets

  • 1 (10 ounce) can fat-free cream of celery soup

  • 1 (10 ounce) can fat-free cream of chicken soup

  • 8 ounces Monterey Jack cheese, shredded

  • 8 ounces pepperjack cheese, shredded

  • 1 teaspoon ground black pepper

  • 1 teaspoon parsley flakes

  • 1 (14.5 ounce) can fat-free reduced-sodium chicken broth, or to taste

Directions

  1. Pour 49.5 ounce can chicken broth into a 5-quart pot; add potatoes, carrots, celery, and onions; bring to boil, reduce heat to medium-low, and cook, stirring occasionally, and cook until the potatoes are completely tender, 20 to 25 minutes.

  2. Gently mash potatoes into the soup to thicken to your desired texture.

  3. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil; add broccoli, cover, and steam until tender, 2 to 6 minutes.

  4. Stir broccoli, celery soup, chicken soup, Monterey Jack cheese, pepperjack cheese, pepper, and parsley into the soup; add 14.5 ounce can chicken broth. Cook and stir until the cheese is melted, about 5 minutes.

Cook's Notes:

Raw broccoli can be substituted for the steamed, if added and boiled with other vegetables. I just prefer a crunchier texture to my broccoli.

For a soupier consistency, some or all of the additional can of broth can be added.

Nutrition Facts (per serving)

348 Calories
13g Fat
43g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 348
% Daily Value *
Total Fat 13g 17%
Saturated Fat 7g 37%
Cholesterol 39mg 13%
Sodium 683mg 30%
Total Carbohydrate 43g 16%
Dietary Fiber 6g 23%
Total Sugars 4g
Protein 15g
Vitamin C 57mg 285%
Calcium 313mg 24%
Iron 2mg 12%
Potassium 1235mg 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.