Overnight Potato Soup
Creamy overnight potato soup combines tender potatoes, melted Cheddar, and a crispy corn flake topping for a comforting, cheesy meal perfect for family dinners or gatherings.
Ingredients
Instructions
- Place sliced potatoes in a large bowl.
- Add shredded Cheddar cheese to the potatoes.
- Saute chopped onion in 1/4 cup butter until translucent.
- Stir in cream of celery soup and sour cream.
- Pour the onion mixture over the potatoes and cheese; mix well.
- Transfer everything into a 13 x 9 x 2-inch baking dish.
- Cover and refrigerate overnight.
- Sprinkle crushed corn flakes over the top and drizzle with 3 tablespoons melted butter.
- Bake at 350°F (175°C) for 1 hour until bubbly and golden.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or half-and-half to the potato mixture before baking. You can substitute the Cheddar cheese with Monterey Jack or a dairy-free cheese for a different flavor profile. If you prefer a bit of heat, try adding a pinch of cayenne pepper or some chopped jalapeños. This recipe is flexible and can accommodate various ingredients based on your pantry.
Serving Suggestions
This overnight potato soup is perfect as a hearty main dish. Serve it with a side salad or crusty bread for a complete meal. For a festive touch, top with chopped chives or crispy bacon bits before serving. It pairs beautifully with Cheesy Beer Dip for a delightful appetizer spread. Enjoy it for lunch, dinner, or as a comforting meal on chilly days.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the soup in a saucepan over medium heat, stirring occasionally until warmed through. For a creamier consistency, add a little milk or broth while reheating. You can also microwave individual portions, covered, until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Overnight Potato Soup contains roughly 1624 calories, with 28g protein, 210g carbohydrates, and 75g fat. It is an excellent source of vitamin C (101% of the Daily Value), potassium (88% of the Daily Value), and iron (72% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 720mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of potatoes for this recipe?
Yes, you can use different types of potatoes such as Yukon Gold or red potatoes. However, keep in mind that the texture and flavor may vary slightly. Russet potatoes are ideal for a creamy soup, while waxy potatoes will hold their shape better.
Is it possible to make this soup vegetarian?
Absolutely! This recipe is already vegetarian-friendly. Ensure that the cream of celery soup is also vegetarian, and you can use vegetable broth instead of chicken broth if desired. Feel free to add more veggies like carrots or celery for extra nutrition.
Can I freeze this potato soup?
Yes, you can freeze the potato soup for up to 2 months. Allow it to cool completely, then transfer it to a freezer-safe container. When ready to enjoy, thaw in the refrigerator overnight and reheat gently on the stove, adding a bit of milk or broth to restore creaminess.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).