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Creamy Potato and Cheese Soup

My mother-in-law shared this recipe with me shortly after my husband and I were married. A bowl of the hot and creamy soup is perfect on a cold winter day.—Michelle Wollenburg, Beatrice, Nebraska
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10-12 servings (3 quarts)

Ingredients

  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1 medium carrot, grated
  • 1/2 cup butter
  • 2 tablespoons all-purpose flour
  • 4 cups milk
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup Velveeta, cubed, or cheddar cheese, shredded
  • 6 large potatoes, peeled, diced and cooked (about 8 cups)
  • 1 teaspoon seasoned salt

Directions

  • In a Dutch oven, saute onion, celery and carrot in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add soup, cheese, potatoes and seasoned salt; mix well. Cook and stir until cheese is melted and soup is heated through.

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Reviews

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Average Rating:
  • Bill
    Sep 28, 2017

    Very good we really enjoyed it.

  • chefheidi18
    Feb 16, 2016

    It felt like it needed some spice, but it was good. I would make it again.

  • astarzynski
    Jan 5, 2016

    Excellent!!! The whole family loved it.

  • DragonSlayersRosebud
    Jul 18, 2014

    Wow, my son made this and invited us over for dinne! Delicious, it tastes like there's cream in the soup and was surprised to find out my son used 2% milk not heavy cream. Definitely a keeper plus my son is a great cook, thanks to his many talents and Taste of Home! He also said the recipe was easy and he had all the ingredients at home. Yummy!!

  • m0mma
    Oct 20, 2013

    Delicious !!!!!!!!!

  • cmkbf
    Jul 2, 2013

    delicious!- super easy and fast!

  • janet.wallenfang
    Mar 8, 2013

    No comment left

  • SKMurray
    Jan 27, 2013

    No comment left

  • neekey
    Jan 27, 2013

    No comment left

  • Dancing in the Rain
    Dec 31, 2012

    No comment left