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Jeff's Potato Soup Recipe

Chicken gravy mix, cumin and Cajun seasoning give this hearty and comforting soup a distinctive flavor.—Jeff Gill, Valdosta, Georgia

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Jeff's Potato Soup Recipe

Prep/Total Time: 30 min.

Yield: 6-8 Servings

30 30

Ingredients

1 celery rib, thinly sliced
1 small onion, chopped
1 green onion, thinly sliced
2 tablespoons butter
2 envelopes chicken gravy mix
1/4 teaspoon celery salt
1/4 teaspoon ground cumin
1/4 teaspoon Cajun seasoning
1/4 teaspoon pepper
4 cups milk
5 medium potatoes, peeled, cubed and cooked
1 cup cubed process American cheese

Directions

In a large saucepan, saute celery and onion in butter until tender. Stir in gravy mix and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in potatoes and cheese. Cook and stir until the potatoes are heated through and the cheese is melted. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 265 calories, 12 g fat (7 g saturated fat), 33 mg cholesterol, 742 mg sodium, 32 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Jeff's Potato Soup in Taste of Home October/November 1999, p47

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Reviews for Jeff's Potato Soup

Jeff's Potato Soup

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Reviewed on Dec. 16, 2012 by jmkasprak

I used a good sharp cheddar instead of "process" American.

Reviewed on Dec. 16, 2012 by jmkasprak

Using leftover potatoes makes this soup so quick to make! It definitely has a distinctive flavor that's not your typical potato soup, and we really enjoyed it.

Reviewed on Jun. 21, 2011 by Julie in MN

I've been making this soup since I first saw the recipe in a magazine. The flavor is absolutely excellent!!

Reviewed on Feb. 14, 2011 by tsinlyndon

This is a winter staple in my meal plans. It is super easy to make. Somtimes when we are having baked potatoes, I will make a few extra, scoop out the potato filling for this soup and use the skins the next night for yummy stuffed potato skins.