Baby Red Potato Soup Recipe
A soup that is creamy and full of flavor for those cool days.
- 24 oz. bag baby red potatoes, cubed
- 26 oz. low-sodium chicken stock
- 4 cups fresh spinach
- 1 lb. processed cheese (such as Velveeta®), cubed
- Pepper to taste
- Real bacon pieces for garnish
Combine first 4 ingredients in large saucepan; simmer until potatoes are tender, about 15 minutes. Add spinach and cheese: stir until cheese is melted. Season with pepper to taste. Garnish with bacon. Makes 6 servings.
Rated 5 out of 5 by Beachykean2 from Snow day perfection! I quickly assembled this soup and had it piping hot when my husband came inside from snow clearing. He kept telling me how good it tasted and that I'm the best cook. Tastefully Simple made me look like a rock star again!
Date published: 2017-02-10
Rated 5 out of 5 by lorebee from YUMMMMMMMMMM!!!!!! So good! definitely will be keeping this recipe close.I had a little fun and used mixed baby potatoes so it had red, white and purple potatoes.
Date published: 2016-01-11
Rated 5 out of 5 by SimplyMom from Delicious and filling! I think my 24oz bag of potatoes may have been a potato or 2 too many, but it was still amazing!! Adding this to our soup staple.
Date published: 2015-01-15
Rated 5 out of 5 by 4jrnv from AWESOME, AWESOME!!! This was "lick your bowl clean" good. My husband brought it to work the next day he liked it so much. It is hearty and very very easy and tasty. We made it even easier by using frozen spinach!
Date published: 2014-03-24
Rated 5 out of 5 by Kristen from This soup is a keeper! My whole family loved this soup. It came together really quickly in the kitchen, but tasted like it had been cooking all day. I will definitely make it again!
Date published: 2014-03-22