Creamy Potato Soup Recipe

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My mother-in-law shared this recipe with me shortly after my husband and I were married. A bowl of the hot and creamy soup is perfect on a cold winter day.—Michelle Wollenburg, Beatrice, Nebraska

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Creamy Potato Soup Recipe

Prep/Total Time: 30 min.

Yield: 10-12 Servings

30 30

Ingredients

1 medium onion, chopped
1 celery rib, chopped
1 medium carrot, grated
1/2 cup butter
2 tablespoons all-purpose flour
4 cups milk
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup cubed process American cheese (Velveeta) or shredded cheddar cheese
6 large potatoes, peeled, diced and cooked (about 8 cups)
1 teaspoon seasoned salt

Directions

In a Dutch oven, saute onion, celery and carrot in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add soup, cheese, potatoes and seasoned salt; mix well. Cook and stir until cheese is melted and soup is heated through. Yield: 10-12 servings (3 quarts).

Nutritional Facts 1 serving (1 cup) equals 311 calories, 13 g fat (8 g saturated fat), 36 mg cholesterol, 494 mg sodium, 42 g carbohydrate, 4 g fiber, 8 g protein.

Originally published as Creamy Potato Soup in Country Woman January/February 1999, p35

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Creamy Potato Soup

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Reviewed on Nov. 08, 2010 by lenoirlady

Very good.

Reviewed on Apr. 14, 2009 by vancie121

This was a great soup that the whole family loved. My son can't have straight milk so I substituted rice milk and it worked perfectly, I did have to add a little corn startch to make it a bit thicker. I also added the potatos cut up and uncooked when I added the milk so they would stay firm. It turned out perfect and the cheese added brought it all together.

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