Fall is in the air and I thought I’d share our family’s favorite fall soup-


  • 3-4 large baking potatoes
  • 3 cans cheddar cheese soup
  • 2 cups chicken broth
  • 1 cup milk
  • 1 1/2 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp pepper

Start by cleaning the potatoes and drying them. Poke several hole in each with a fork and microwave on high for about 7 minutes or until tender to the touch. Then let cool for about 10 minutes. Once cooled take a knife and peel most of the skins off (it is ok if you leave some- it’s a rustic soup). and cut into bite-size chunks.

In a large pot pour in the cheddar soups, chicken broth and milk. Add in the garlic, salt and pepper and heat on med/high strirring with a whisk until the cheddar soup dissolves into the other liquids. Bring to a boil. Then add in the potato chunks and turn down to a simmer. Let simmer for about 5 to 10 minutes to reheat the potatoes. Then remove from heat and either mash the potatoes with a masher or use an immersion blender to break up the potatoes until you get the desired consistancy. BYOC (be your own chef) if you like it thicker- mash/blend less, if you like it creamier- mash/blend more. Taste the soup and add more salt, pepper, garlic as needed to taste.

Top with your favorite baked potato toppings; sour cream, bacon, fried onions, scallions, cheddar cheese, croutons, crackers, etc.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>