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.
