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
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
Reviews
Very good we really enjoyed it.
It felt like it needed some spice, but it was good. I would make it again.
Excellent!!! The whole family loved it.
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!!
Delicious !!!!!!!!!
delicious!- super easy and fast!
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