Speedy Cream of Potato Soup

This shortcut potato soup leans on instant mashed potato mix to get a thick, creamy bowl on the table in about 15 minutes. The trick is cooking chopped onions in butter first until they soften and turn fragrant, which builds a savory base that instant mix alone can’t deliver.

A dash of red pepper flakes adds just enough warmth to cut through the richness without making it spicy. Stir the potato mix in off the heat so it dissolves smoothly instead of clumping.

Top each bowl with sharp cheddar cheese and sliced scallions for color and bite.

Kitchen Tips

• Use butter instead of margarine for a richer, rounder flavor.
• Stir constantly when adding the potato mix to avoid lumps. If any form, hit it with an immersion blender or whisk vigorously.
• For a silkier soup, swap half the water for whole milk or chicken broth and stir it in before adding the potato mix.
• Leftovers thicken as they sit. Thin with a splash of water or milk when reheating.

Variations

• Loaded baked potato style: Stir in sour cream and crumbled bacon before serving.
• Broccoli cheddar potato soup: Add steamed broccoli florets and extra shredded cheddar.
• Smoky version: Swap red pepper flakes for smoked paprika and top with crispy fried onions.