Cheesy Potato Stoup by Belle

This comforting dish combines creamy potatoes and melted cheese for a rich, satisfying meal that’s perfect any time of year. Easy to make and full of flavor, it’s sure to become a family favorite.

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TIME30 min

SERVINGS4

RATINGNew

01 / WHAT YOU NEED

Ingredients

6 potatoes, diced 1 (10.75 ounce) can condensed cream of onion soup 1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cubed 2 cups milk 1 (8 ounce) package shredded Cheddar cheese 1 pinch red pepper flakes, or to taste salt and pepper to taste

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by peeling and chopping the potatoes, then toss them into a large pot. Cover them with salted water and bring it to a boil over high heat. Once boiling, turn the heat down to medium-low, cover the pot, and let the potatoes simmer until they’re soft—about 10 to 15 minutes. Drain most of the water, but leave about 2 cups in the pot. Next, stir in the cream of onion soup, chopped luncheon meat, milk, and plenty of shredded Cheddar cheese. Put the pot back on medium heat and let everything warm through, stirring occasionally. Finally, season it with red pepper flakes, salt, and pepper to your liking, and give it one last stir before serving.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use Yukon Gold potatoes for a creamier texture.
- Grate the cheese finely so it melts smoothly into the soup.
- Stir frequently to prevent the cheese from sticking to the bottom of the pot.

Why you’ll love it

This dish is the perfect blend of creamy and comforting. The cheesy flavor pairs wonderfully with tender potatoes, making it a satisfying meal for any day. It’s easy to make and warms you up from the inside out.

Serving ideas

Serve with a slice of crusty bread or a fresh green salad for a balanced meal. A sprinkle of fresh herbs like chives or parsley on top adds a nice touch of color and flavor.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk or broth to keep the soup creamy. Avoid freezing if possible, as the texture may change.