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Cheese Potato Soup Recipe
Cheese Potato Soup Recipe photo by Taste of Home

Cheese Potato Soup Recipe

Publisher Photo
Our Test Kitchen downsized this family-favorite soup from Katie Peat of Palmer, Illinois. “It’s creamy and smooth, and easy to make,” says Katie. “I serve it with sandwiches or crackers and dip.”
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES:5 servings
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES: 5 servings

Ingredients

  • 1 medium potato, peeled and diced
  • 1/4 cup each chopped onion, celery and carrot
  • 1 teaspoon chicken bouillon granules
  • 2-1/2 cups water
  • 1-1/3 cups frozen mixed vegetables
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 pound process cheese (Velveeta), cubed

Nutritional Facts

1 cup (prepared with reduced-sodium bouillon, reduced-fat reduced-sodium soup and reduced-fat cheese) equals 211 calories, 6 g fat (4 g saturated fat), 24 mg cholesterol, 1,087 mg sodium, 27 g carbohydrate, 3 g fiber, 12 g protein.

Directions

  1. In a large saucepan, combine the potato, onion, celery, carrot, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are almost tender.
  2. Stir in mixed vegetables and chicken soup. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender. Stir in cheese just until melted (do not boil). Yield: 5 cups.
Originally published as Vegetable Cheese Soup in Cooking for 2 Fall 2006, p39

Nutritional Facts

1 cup (prepared with reduced-sodium bouillon, reduced-fat reduced-sodium soup and reduced-fat cheese) equals 211 calories, 6 g fat (4 g saturated fat), 24 mg cholesterol, 1,087 mg sodium, 27 g carbohydrate, 3 g fiber, 12 g protein.

Reviews for Cheese Potato Soup

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Oct. 28, 2013

I did not make this soup - based on the ingredients alone it does not deserve a 5 star rating

I appreciate the nutrition breakdown! I cook from scratch to increase the nutritional value of my food.Lower the sodium and increase the quality of this soup by using real cheese such as colby jack. Make your own cream soup dry base mix to further lower the sodium content and increase the nutritional value. Use MSG free chicken base.I like the recipe on line that uses mashed potato flakes and thyme - very cost effective to reduce sodium and give up the canned soup route

MY REVIEW
Reviewed Sep. 22, 2011

Much, too much sodium. Would not even

attempt. Thanks for the information ahead of time.

MY REVIEW
Reviewed Oct. 19, 2008

My family and I love this soup! It is easy to prepare and very tasty!

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