Potato and Cheese Soup Recipe

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Few things are more comforting on a cool night than a steaming bowl of rich, creamy homemade soup. My mother has a great soup recipe and it is delicious.—Bethany Thayer, Troutville, Virginia
TOTAL TIME: Prep: 10 min. Cook: 20 min. + standing
MAKES:12 servings
Healthy Quick Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 20 min. + standing
MAKES: 12 servings


  • 4 cups water
  • 2-1/2 cups chicken or vegetable broth
  • 5 cups diced peeled potatoes
  • 2 large carrots, finely chopped
  • 1 large onion, finely chopped
  • 1 tablespoon chicken bouillon granules or 1-1/2 vegetable bouillon cubes
  • 2 celery ribs, finely chopped
  • 1 large sweet red pepper, finely chopped
  • 1 cup mayonnaise
  • 8 ounces process cheese (Velveeta), cubed
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1/2 cup shredded Swiss cheese
  • 1/4 cup mashed potato flakes
  • 1/4 teaspoon pepper

Nutritional Facts

One serving (1 cup) equals 341 calories, 25 g fat (9 g saturated fat), 44 mg cholesterol, 749 mg sodium, 19 g carbohydrate, 2 g fiber, 10 g protein.


  1. In a Dutch oven, combine first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender. Stir in celery and red pepper; simmer for 6-8 minutes or until tender. Reduce heat to low. Gradually stir in mayonnaise until blended. Add cheeses; stir until melted. Add potato flakes and pepper; mix well. Remove from the heat; let stand for 15 minutes. Yield: 12 servings.
Originally published as Potato Cheese Soup in Light & Tasty February/March 2004, p17

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Reviewed Nov. 24, 2013

"Confused I have the recipe book this is supposed to be in same picture and name so I came on here to check reviews before I made it the recipes don't even come near each other completly different"

Reviewed Jan. 6, 2009

"I made this ahead of time for a party and kept it warm in the crockpot. I thickened it up with more potato flakes. Everyone absolutely raved about it! A truly delicious recipe!"

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