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

Homemade Cheesy Potato Soup Recipe

Publisher Photo
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 serving (1 cup) equals 296 calories, 14 g fat (8 g saturated fat), 37 mg cholesterol, 781 mg sodium, 31 g carbohydrate, 3 g fiber, 12 g 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

Nutritional Facts

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

Reviews for Homemade Cheesy Potato Soup

AVERAGE RATING
   (44)
RATING DISTRIBUTION
5 Star
 (39)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 20, 2014

"great soup we loved it"

MY REVIEW
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
Reviewed Nov. 21, 2013

"Loved it a real comfort food"

MY REVIEW
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
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)."

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