Instant Potato-Cheese Soup

Name: Instant Potato-Cheese Soup
Prep time: 1 min
Cook time: 29 min
Yield: 6 servings
Ingredients: 2 cups half and half; 1/2 teaspoon black pepper; 2 1/2 cups instant mashed potato flakes; 4 cans (14.5 ounce size) ready-to-use chicken broth; 2 scallions, thinly sliced; 4 cups shredded sharp cheddar cheese, divided

Ready: 29 min

Servings: 6 servings

Calories: 515.23

Ingredients

1 4 cans (14.5 ounce size) ready-to-use chicken broth
2 2 cups half and half
3 2 1/2 cups instant mashed potato flakes
4 4 cups shredded sharp cheddar cheese, divided
5 1/2 teaspoon black pepper
6 2 scallions, thinly sliced

Directions

1
In a soup pot, combine the chicken broth, half-and-half, potato flakes, 3-1/2 cups cheese, and the pepper; mix well. Bring to a boil over medium-high heat and cook for 2 to 3 minutes or until thickened, stirring constantly. Stir in the sliced scallions just before serving.

Nutrition per serving

515.23 Calories

26.88g Carbs

23.53g Protein

35.43g Fat

Allergens

milk egg fish tree nuts wheat sesame

Instant Potato-Cheese Soup

Directions

Nutrition per serving

Tags

Allergens