Tammy'S Potato Soup
Creamy and comforting potato soup with melted American cheese and hints of garlic, perfect for cozy gatherings or a hearty family meal.
Ingredients
Instructions
- Bring 8 cups of water to a boil in a Dutch oven.
- Dice potatoes into 1/2-inch cubes and add them to the boiling water.
- Add salt, butter, and garlic powder to the boiling water with potatoes.
- Cook the potatoes until they are tender.
- Add milk and slices of American cheese to the cooked potatoes.
- Use a potato masher to mash the potatoes while the mixture is hot, thickening the soup.
- Serve garnished with parsley flakes.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. You can also substitute the American cheese with cheddar for a sharper flavor. If you want to add more depth, toss in some chopped onions or celery while the potatoes cook. This potato soup is versatile, so feel free to experiment with spices or add veggies like broccoli for added nutrition.
Serving Suggestions
Serve this hearty potato soup with crusty bread or a side salad for a complete meal. It pairs beautifully with Herbed Corn-On-The-Cob for a delightful summer dinner. For an extra touch, top each bowl with crispy bacon bits or fresh chives before serving to enhance the flavor and presentation.
Storage & Reheating
Store any leftover potato soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring frequently to prevent sticking. If the soup thickens too much after refrigeration, you can add a splash of milk to restore its creamy consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Tammy'S Potato Soup contains roughly 1020 calories, with 18g protein, 146g carbohydrates, and 40g fat. It is an excellent source of potassium (60% of the Daily Value), vitamin C (53% of the Daily Value), and protein (35% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2150mg per serving (93% 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 make this potato soup vegan?
Yes, you can easily make this soup vegan by substituting the butter with olive oil or vegan butter, using plant-based milk like almond or oat milk, and omitting the cheese or using a vegan cheese alternative.
How can I thicken the soup without mashing the potatoes?
If you prefer a thicker soup without mashing, you can blend a portion of the cooked potatoes with some broth or milk and then stir it back into the pot. Alternatively, adding a cornstarch slurry can also help achieve the desired consistency.
What type of potatoes work best for this recipe?
Yukon Gold or Russet potatoes are ideal for this soup as they become tender and creamy when cooked. Avoid waxy varieties like red potatoes, as they won't break down as well and may result in a less creamy texture.
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).