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Creamy Potato and Cheese Soup

Total Time

Prep/Total Time: 30 min.

Makes

12 servings (3 quarts)

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

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

  1. 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.

Nutrition Facts

1 cup: 311 calories, 13g fat (8g saturated fat), 36mg cholesterol, 494mg sodium, 42g carbohydrate (8g sugars, 4g fiber), 8g protein.

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