Creamy Cheesy Potato Soup
- Prep Time 10 MINS
- Cook Time 40 MINS
- Total Time 50 MINS
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For the slow cooker: Combine all of the ingredients, except for the cheese. Cook on low 4-6 hours. Blend up the soup as directed. Mix in the two cans of Ricos Premium Cheddar, cover, and let cook for another 30 minutes.
For the Instant Pot: Combine all ingredients, except for the cheese. Cook on high pressure for 10 minutes. Blend up the soup as directed. Turn your pot to sauté and mix in the two cans of Ricos Premium Cheddar. Let simmer 10 minutes and serve.
- 2 15 oz cans Ricos Premium Cheddar Cheese Sauce
- 3 lb red potatoes, quartered
- 4 cups vegetable broth
- 4 cups water
- 2 tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp dried oregano
- ¼ tsp black pepper
- Optional green onions
Place quartered potatoes in a stock pot.
Pour in vegetable broth, water, and seasonings over the potatoes. Mix well.
Bring to a boil. Cover and let simmer for 20 minutes. Stir occasionally.
Using a blender or immersion blender, blend the soup until smooth.
Mix in the two cans of Ricos Premium Cheddar Cheese Sauce. Cover and let simmer an additional 20 minutes. Mix occasionally.
Serve hot with a hunk of crusty French bread.