Holy Moly Potato Soup

“This is a turned-up version of a cheesy potato soup. We eat this often, especially on cold winter evenings, but it’d be lovely for family get-togethers or potlucks during the holidays! Crushed red pepper flakes really turn up the heat.” —Angela Sheridan, Opdyke, Illinois

Holy Moly Potato SoupTaste of Home
Servings Prep Time Cook Time
10servings 20minutes 4hours
Servings Prep Time
10servings 20minutes
Cook Time
Portions: servings
Portions: servings
  1. Cook, covered, on low to allow flavors to blend, 4-5 hours. Add cheese and onion dip in the last 30 minutes of cooking. Stir before serving. Serve with tortilla chips.
  2. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Recipe Notes

Nutrition Facts
1-1/2 cups: 529 calories, 30g fat (13g saturated fat), 62mg cholesterol, 1981mg sodium, 43g carbohydrate (5g sugars, 8g fibre), 18g protein.