Show Subscription Form




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

Homemade Cheesy Potato Soup Recipe

Read Reviews (21)
4.86 21
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(21)

AVERAGE RATING
   (42)
RATING DISTRIBUTION
5 Star
 (37)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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).

MY REVIEW
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
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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT