ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cheddar-Potato Soup

Yield Makes about 3 3/4 cups


  • 1 (11 1/2-ounce) package STOUFFER'S Potatoes au Gratin
  • 1 (10-ounce) package STOUFFER'S Welsh Rarebit
  • 1 cup milk
  • 1 tablespoon chopped green onions
  • 1/8 teaspoon pepper
  • 1/3 cup shredded Cheddar cheese

How to Make It

  1. Cook potatoes in microwave at HIGH 4 minutes; stir and cook in microwave 2 to 4 more minutes or until potatoes are tender. Let stand in microwave 10 minutes. Set potatoes aside.

  2. Thaw Welsh rarebit in microwave at MEDIUM (50% power) 5 to 6 minutes.

  3. Stir together potatoes, Welsh rarebit, milk, chopped green onions, and pepper in a medium saucepan over medium heat, and cook, stirring constantly, 10 minutes or until soup begins to simmer. Remove from heat; add cheese, and stir until cheese melts. Serve immediately.