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 SoupPhoto: Taste of Home
Servings Prep Time Cook Time
10servings 20minutes 4hours
Servings Prep Time
10servings 20minutes
Cook Time
4hours
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  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.