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Cheese Potato Soup

 Cheese Potato Soup
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.”
5 ServingsPrep: 15 min. Cook: 25 min.


  • 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


  • 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.
  • 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.
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.