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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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


  • 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.


  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

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TBga User ID: 8906042 252179
Reviewed Aug. 3, 2016

"I didn't feel good so with it being in the 90's outside I made this soup today and I loved it and will make it again! It is not a thick soup but that doesn't bother me. It has a wonderful taste and you can add anything you want to it to make it spicy or loaded."

ramsey53 User ID: 8244197 219614
Reviewed Feb. 3, 2015

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

danilane User ID: 2035574 55032
Reviewed Nov. 20, 2014

"great soup we loved it"

LuvMaerz User ID: 49837 44215
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 :)"

tontogirl User ID: 1672544 64116
Reviewed Nov. 21, 2013

"Loved it a real comfort food"

cahx2mom User ID: 7464881 139941
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!"

Amandalynnc User ID: 7427509 89176
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)."

suekg User ID: 3417903 55970
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."

jcattitude User ID: 7086776 69746
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."

Pings pot User ID: 6934086 55966
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!"

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