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Easy Cheesy MacPotato Soup

Easy Cheesy MacPotato Soup
Prep time
Cook time
Total time
Makes about 10 helpings.
Recipe type: Entree
Serves: 10
  • 5 Large potatoes peeled and cut up in chunks.
  • 1 box of thick and creamy mac and cheese (I use the Walmart brand)
  • 1 can of evaporated milk
  • Salt and Pepper to taste
  • You can also add a tablespoon of butter if you like.
  • If you like lots of cheese you can add a few slices of American.
  1. In a large pot preferably a dutch oven or pressure cooker, place your potatoes
  2. in enough water to cover and 2 inches above.
  3. You could use a slow cooker as well adjusting the details below.
  4. Cook unseasoned, until almost tender.
  5. Add your macaroni and continue cooking until done.
  6. Mean while, take your cheese packet from the box and mix it will
  7. /4 cup of the evaporated milk, mix until creamy. You may have to
  8. add a little hot water. Add the rest of the can of evaporated milk, some butter,
  9. and your cheese sauce to your pot of potatoes and macaroni.
  10. Stir well and continue to cook over very low heat
  11. until it starts to boil again. Don't let it boil.
  12. Turn off and serve with toast,
  13. crackers, or your favorite addition to soup.
  14. You can also add a can of vegetables, like corn, carrots, or peas and carrots.

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