This is a great soup for using up yesterday's leftovers. Try making my 'Really Good Scalloped Potatoes' recipe, then whip up this soup with the leftovers. A very versatile and easy recipe, add, omit, experiment! Serve with crusty buttered bread.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the scalloped potatoes into a large pot, and pour in enough chicken broth to cover the potatoes completely. Season with garlic powder, salt and pepper. Add ham if using. Bring to a boil, and reduce heat to low. Stir in the Cheddar and Parmesan cheese, and simmer for about 10 minutes.

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Nutrition Facts

314.3 calories; 16.4 g protein; 19.1 g carbohydrates; 60 mg cholesterol; 1042.9 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/30/2011
I was very pleased to find a way to use up my leftover scalloped potatoes! For a vegetarian soup I used vegetable stock and for added flavour I used a bit of thyme sage and garlic powder. I added one bunch of broccoli flowerettes for colour. Oh the "orange" bits in the soup are from the sweet potato I subbed into my original Scalloped Potatoes. Read More
(9)

Most helpful critical review

Rating: 2 stars
05/12/2007
I had some trouble with this recipe i did substitute the chicken broth with vegetable broth and also instead of ham i added a cup of broccoli. But all of the cheese melted down to the bottom of the soup. In the future I plan on substituting 1 cup of milk or cream for one cup of the broth and holding off on the addidtion of the cheeses until after the soup had been taken off of the heat Read More
(20)
13 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
05/11/2007
I had some trouble with this recipe i did substitute the chicken broth with vegetable broth and also instead of ham i added a cup of broccoli. But all of the cheese melted down to the bottom of the soup. In the future I plan on substituting 1 cup of milk or cream for one cup of the broth and holding off on the addidtion of the cheeses until after the soup had been taken off of the heat Read More
(20)
Rating: 4 stars
12/29/2011
I was very pleased to find a way to use up my leftover scalloped potatoes! For a vegetarian soup I used vegetable stock and for added flavour I used a bit of thyme sage and garlic powder. I added one bunch of broccoli flowerettes for colour. Oh the "orange" bits in the soup are from the sweet potato I subbed into my original Scalloped Potatoes. Read More
(9)
Rating: 4 stars
02/09/2006
THIS SOUP IS REALLY GOOD. IT IS A GOOD WAY TO USE UP THE LEFTOVER POTATOES. IT IS REALLY CREAMY AND WAS A REAL HIT. Read More
(9)
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Rating: 5 stars
05/05/2007
I love soup and this was a good way to use up leftover scalloped potatoes. Looking the recipe over again before I submitted my review I saw where CANUCKLEHEADMOM suggested using "Really Good Scalloped Potatoes." My suggestion was going to be that the next time I try this soup I was going to add Cheddar Cheese Soup instead of the Cheddar cheese but after looking up the recipe I see that cheese soup was used in the original recipe of "Really Good Scalloped Potatoes." I think it would make good soup with any scalloped potatoes using a can of Cheddar Cheese Soup and chicken broth. I would only use garlic powder to taste. As it says "add omit experiment!" Thank you CANUCKLEHEADMOM for the idea of making soup out of leftover scalloped potatoes. Read More
(7)
Rating: 5 stars
04/04/2012
Excellent. I've made this with a couple different potato based casseroles and they have all been very tasty. Some stuff I have added: sour cream soy sauce cream cheese artichoke hearts leeks onions milk (never all together). What a great way to renew tired leftovers. Read More
(2)
Rating: 5 stars
04/01/2012
We made this 3/31/2012. It is unbelievably good and we will make this again for sure! We used Cheesy Scalloped Potatoes. We made a couple of changes to the original recipe. We used 3 cups low sodium chicken broth instead of 4 cups and in lieu of that added a cup of light half n half. We had some leftover ham so that was easy to cut up and add. But we also added 1/2 cup finely chopped celery and 1/2 cup finely chopped onion. We made it just like the recipe said but we did not add the half and half until AFTER the soup came to a boil (did not want to curdle the milk). We added the half n' half along with the Parmesan Cheese and Shredded Cheddar Cheese. This soup is low-cost delicious and you could use either left over scalloped potatoes or do like we did and make the box of scalloped potatoes up fresh and use it right away. The scalloped potatoes in a box were only 98 cents so it's easy on the pocketbook. We loved this soup so much while we were eating we said Let's take some to our neighbors so we did. They kept thanking us over and over. They had bad colds and we figured since this soup has chicken broth in it it might help them. Read More
(2)
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Rating: 4 stars
01/03/2011
I used my own leftover scalloped potato dish which already had a large amount of sharp cheddar in it so I didn't add any more cheese to this soup. I even cooled the soup and skimmed off the fat that had formed at the top to make it a less fattening but still a tasty soup. The garlic powder is what makes this a terrific soup. Read More
(2)
Rating: 5 stars
03/19/2016
It was easy to make and very good tasting. Normally my husband will say it's okay if I ask him if he liked it. This time he liked it and he said that is was really good. Thanks so much for sharing the recipe. Read More
Rating: 5 stars
08/07/2019
I added carrots onion and celery to this. I used less broth and at the end added milk when I added the cheese. (left out the ham). I didn't think my husband would eat it. He doesn't like scalloped potatoes. He liked it so much that he wants me to make it again. Read More