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Cheese Potato Soup

Total Time

Prep: 15 min. Cook: 25 min.


5 cups

Our Test Kitchen downsized this family-favorite soup from Katie Peat of Palmer, Illinois. “It’s creamy and smooth, and easy to make,” says Katie. “I serve it with sandwiches or crackers and dip.”


  • 1 medium potato, peeled and diced
  • 1/4 cup each chopped onion, celery and carrot
  • 1 teaspoon chicken bouillon granules
  • 2-1/2 cups water
  • 1-1/3 cups frozen mixed vegetables
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 pound process cheese (Velveeta), cubed


  1. In a large saucepan, combine the potato, onion, celery, carrot, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are almost tender.
  2. Stir in mixed vegetables and chicken soup. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender. Stir in cheese just until melted (do not boil).

Nutrition Facts

1 cup: 211 calories, 6g fat (4g saturated fat), 24mg cholesterol, 1087mg sodium, 27g carbohydrate (8g sugars, 3g fiber), 12g protein.

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