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Creamy Potato and Cheese Soup

 Creamy Potato and Cheese Soup
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
10-12 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.