Cheesy Potato Soup Recipe

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We like to eat hot bowlfuls of this cheesy soup often throughout the winter. It sure warms you through on a cold and dreary day.—Doris Self, Greensboro, North Carolina
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 5 servings


  • 1 cup diced peeled potato
  • 1/2 cup shredded carrot
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1-3/4 cups reduced-sodium chicken broth
  • 3 tablespoons cornstarch
  • 1-3/4 cups fat-free evaporated milk
  • 1 cup (4 ounces) finely shredded reduced-fat cheddar cheese

Nutritional Facts

1 cup: 199 calories, 5g fat (0 saturated fat), 20mg cholesterol, 153mg sodium, 24g carbohydrate (0 sugars, 0 fiber), 16g protein. Diabetic Exchanges: 1 meat, 1 fat-free milk, 1/2 starch.


  1. In a large saucepan, combine the first five ingredients. Cover and simmer until potato is tender, about 12 minutes.
  2. Mash mixture with a potato masher. Combine cornstarch and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Yield: 5 servings.
Originally published as Cheesy Potato Soup in Country Woman January/February 1999, p36

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mrs._white User ID: 7182927 67831
Reviewed Jan. 28, 2014

"Pretty good!"

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