The Best Potato Soup Ever

Warm creamy bowls of soup with crusty cheese bread, what better way to end a cold November afternoon. But the thought of peeling potatoes and waiting for sauce to thicken is not a good way to spend the holiday season. While many people love the taste of potato soup it is often consider too time consuming and troublesome to whip up for a quiet family meal or to make for company.

A Soup Like Grandma’s

What the world needs is a good potato soup that is quick and tasty with little preparation. Quick and Easy Potato soup is the answer to this request. Cooks will find that using this simple recipe to create a rich and creamy soup will evoke memories of grandma and childhood winters snuggled near the fire.
Quick and easy potato soup will be ready in less than 30 minutes but will taste like you have been slaving for several hours in the kitchen.

Quick and Easy Potato Soup


  • 2 large containers of Chicken broth
  • 1 Large bag of Ore Ida frozen potatoes with onions and peppers
  • 1 envelope of McCormick’s white gravy mix
  • 1 cup of instant potatoes
  • Crusty bread, French or Italian cut into wedges
  • Grated Cheese, cooks favorite, the stronger the better

Mixing The Ingredients
Pour chicken broth into large Dutch oven and bring broth to a rolling boil. Add frozen potatoes and lower heat. Simmer for 15 minutes and add gravy mix and instant potatoes. Cook for 15 more minutes stirring constantly. While the soup simmers, slice bread pat with butter and add grated cheese. Toast in the oven until golden brown. When toast is brown serve along side of a piping hot bowl of soup.

Serving Suggestions for Potato Soup

My family loves to lay the cheese bread in the bottom of the bowl and ladle the potato soup over the bread. We have also eaten the soup with the cheese garnished on the top of the soup. For a thicker soup you can use 2 bags of potatoes. Serve this soup to family or guest and watch as people request extra helpings and the recipe. It is also a soup that freezes well and can be heated up a few days after. The trick, especially if two bags of potatoes are added, is to stir often once the potatoes are added. I prefer McCormick’s gravy mix over off brands but some of my friends have substituted with no ill effects. I think it gives the soup a peppery taste that the other gravy mixes do not.

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