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Homemade Cheesy Potato Soup Recipe
Homemade Cheesy Potato Soup Recipe photo by Taste of Home
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Homemade Cheesy Potato Soup Recipe

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5 36 45
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It doesn't take long for Tammy Condit, League City, Texas to put bowls of this comforting soup on the table. Convenience items such as canned soup and process cheese simplify the preparation.
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES: 10 servings

Ingredients

  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 6 medium potatoes, peeled and cubed
  • 5 cups water
  • 2 cups milk
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 12 ounces process cheese (Velveeta), cubed
  • Minced fresh parsley

Nutritional Facts

1 cup: 296 calories, 14g fat (8g saturated fat), 37mg cholesterol, 781mg sodium, 31g carbohydrate (8g sugars, 3g fiber), 12g protein

Directions

  1. In a Dutch oven or soup kettle, saute onion in butter. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Stir in the milk, soup, garlic salt and pepper; heat through. Add cheese; stir until cheese is melted. Sprinkle with parsley. Yield: 10 servings (2-1/2 quarts).
Originally published as Cheesy Potato Soup in Quick Cooking July/August 2003, p17


Reviews for Homemade Cheesy Potato Soup

AVERAGE RATING
(45)
RATING DISTRIBUTION
5 Star
 (40)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
ramsey53
Reviewed Feb. 3, 2015

"Great tasting soup. Good on a cold winter night or any get together."

MY REVIEW
danilane
Reviewed Nov. 20, 2014

"great soup we loved it"

MY REVIEW
LuvMaerz
Reviewed Oct. 3, 2014

"I made this recipe with a couple of small changes. I added 5 chicken boullion cubes to the cooking water for the potatoes to give it a bit more flavor. I used 12 oz of Velveeta as called for in the recipe, but I subbed some spicy chipotle Velveeta that I had for about 4 oz of that cheese. It gave the soup a nice little kick. Mashing the finished soup with a potato masher helped to thicken it up. It was a real hit when I made it (along with a pot of chili) for a bonfire. I think everyone had seconds! I'm making it again tonight and plan on serving with a lot of crispy bacon on top :)"

MY REVIEW
tontogirl
Reviewed Nov. 21, 2013

"Loved it a real comfort food"

MY REVIEW
cahx2mom
Reviewed Oct. 29, 2013

"Was very easy to make and very good. I did add celery. To make it thicker I added flour and increased Velveeta to 16 oz. Will make again!"

MY REVIEW
Amandalynnc
Reviewed Oct. 1, 2013

"In order to get the soup thicker, you have to take out some of the water after done boiling the potatoes. I think I took out like 3 cups of water. Also, I used 16 oz of velveeta instead of 12. (I could not find a 12 oz block of velveeta at store so I bought a 16 oz block and used all of it)."

MY REVIEW
suekg
Reviewed Feb. 4, 2013

"Added carrots and celery as others suggested. It really needs more seasoning. Maybe some chicken bullion would help. I would also use heavy cream instead of milk to thicken, if you don't mind the calories of course."

MY REVIEW
jcattitude
Reviewed Jan. 14, 2013

"I made this with my boyfriend for his family and they loved it!!! We added cream cheese, bacon and carrots and it was amazing. They in turn made it for their church group and have had many people ask for the recipe. It was very easy to make and tastes so good. I've recommended it to friends and coworkers."

MY REVIEW
Pings pot
Reviewed Jan. 10, 2013

"This is a great recipe and easy to make. I added celery and also puréed the soup for a smoother texture. I added crumbled bacon on top. Very delicious!"

MY REVIEW
lweldon2
Reviewed Dec. 21, 2012

"Great soup"

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