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
What Makes This Recipe Unique
The perfect blend of creamy and comforting. The cheesy flavor pairs wonderfully with tender potatoes, making it a satisfying meal for any day. It’s easy to make and warms you up from the inside out.
Chef's Cooking Tips
- Use Yukon Gold potatoes for a creamier texture.
- Grate the cheese finely so it melts smoothly into the soup.
- Stir frequently to prevent the cheese from sticking to the bottom of the pot.
- Grate the cheese finely so it melts smoothly into the soup.
- Stir frequently to prevent the cheese from sticking to the bottom of the pot.
Directions
Peel and chopping the potatoes, then toss them into a large pot. Cover them with salted water and bring it to a boil over high heat. Once boiling, turn the heat down to medium-low, cover the pot, and let the potatoes simmer until they’re soft—about 10 to 15 minutes. Drain most of the water, but leave about 2 cups in the pot. Next, stir in the cream of onion soup, chopped luncheon meat, milk, and plenty of shredded Cheddar cheese. Put the pot back on medium heat and let everything warm through, stirring occasionally. Finally, season it with red pepper flakes, salt, and pepper to your liking, and give it one last stir before serving.
Perfect Side Pairings
Serve with a slice of crusty bread or a fresh green salad for a balanced meal. A sprinkle of fresh herbs like chives or parsley on top adds a nice touch of color and flavor.
Leftover Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk or broth to keep the soup creamy. Avoid freezing if possible, as the texture may change.
