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
Why This Recipe Is A Must Try
This soup is creamy, comforting, and packed with rich cheese flavor. It’s perfect for chilly days when you want something warm and satisfying. Plus, it’s easy to make and uses simple ingredients you probably already have.
Simple Cooking Tips
- Use Yukon Gold or Russet potatoes for the best texture.
- Grate your own cheese for a smoother melt and richer taste.
- Don’t forget to season the soup well with salt and pepper to enhance the flavors.
- Grate your own cheese for a smoother melt and richer taste.
- Don’t forget to season the soup well with salt and pepper to enhance the flavors.
Directions
Place the potatoes in a large pot and cover them with salted water. Bring it to a boil over high heat, then lower the heat to medium-low, cover the pot, and let the potatoes simmer until they’re tender, about 10 to 15 minutes. Once cooked, drain most of the water, leaving about 2 cups in the pot. Stir in the cream of onion soup, luncheon meat, milk, and shredded Cheddar cheese. Turn the heat back to medium and let everything warm through for a few minutes until it’s nice and hot. Taste and season with red pepper flakes, salt, and pepper to your liking. Serve and enjoy!
Serving Style Ideas
Serve this soup hot with a sprinkle of fresh chives or crispy bacon bits on top. It goes well with crusty bread or a simple green salad to balance the richness.
How To Refrigerate This Dish
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally to keep the soup smooth and creamy. Avoid freezing if possible, as the texture may change.
Frequently Asked Questions
Can I use a different type of cheese for this soup?
Yes, you can substitute Cheddar with other cheeses like Monterey Jack or Colby for a different flavor.
How can I make this soup creamier?
Add a little more milk or a splash of heavy cream while warming the soup for a creamier texture.
Is it necessary to leave 2 cups of water after draining the potatoes?
Yes, keeping about 2 cups of water helps create the soup base and keeps it from being too thick.
Can I use fresh onions instead of condensed cream of onion soup?
You can, but you’ll need to sauté the onions and add broth or cream separately to achieve similar flavor and consistency.
What can I use instead of luncheon meat?
Cooked ham, bacon, or sausage can be good alternatives to luncheon meat in this recipe.
How spicy is this soup with red pepper flakes?
The spice is mild and adjustable; just add red pepper flakes gradually to suit your taste.
Can I prepare this soup in advance?
Yes, you can make it ahead and reheat gently on the stove, stirring occasionally to prevent sticking.
Is this soup freezer-friendly?
It’s best eaten fresh, but you can freeze leftovers; just note the texture might change slightly after thawing.
