Jeff's Potato Soup Recipe

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Chicken gravy mix, cumin and Cajun seasoning give this hearty and comforting soup a distinctive flavor.—Jeff Gill, Valdosta, Georgia
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6-8 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6-8 servings


  • 1 celery rib, thinly sliced
  • 1 small onion, chopped
  • 1 green onion, thinly sliced
  • 2 tablespoons butter
  • 2 envelopes chicken gravy mix
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon Cajun seasoning
  • 1/4 teaspoon pepper
  • 4 cups milk
  • 5 medium potatoes, peeled, cubed and cooked
  • 1 cup cubed process American cheese

Nutritional Facts

1 serving (1 cup) equals 265 calories, 12 g fat (7 g saturated fat), 33 mg cholesterol, 742 mg sodium, 32 g carbohydrate, 2 g fiber, 9 g protein.


  1. In a large saucepan, saute celery and onion in butter until tender. Stir in gravy mix and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in potatoes and cheese. Cook and stir until the potatoes are heated through and the cheese is melted. Yield: 6-8 servings.
Originally published as Jeff's Potato Soup in Taste of Home October/November 1999, p47

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Reviewed Dec. 16, 2012

"I used a good sharp cheddar instead of "process" American."

Reviewed Dec. 16, 2012

"Using leftover potatoes makes this soup so quick to make! It definitely has a distinctive flavor that's not your typical potato soup, and we really enjoyed it."

Reviewed Jun. 21, 2011

"I've been making this soup since I first saw the recipe in a magazine. The flavor is absolutely excellent!!"

Reviewed Feb. 14, 2011

"This is a winter staple in my meal plans. It is super easy to make. Somtimes when we are having baked potatoes, I will make a few extra, scoop out the potato filling for this soup and use the skins the next night for yummy stuffed potato skins."

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