Homemade Cheesy Potato Soup

Name: Homemade Cheesy Potato Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 10 servings (2-1/2 quarts).
Ingredients: 1 medium onion, chopped; 2 tablespoons butter; 6 medium potatoes, peeled and cubed; 5 cups water; 2 cups milk; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 1/2 teaspoon garlic salt; 1/8 teaspoon pepper; 12 ounces process cheese (Velveeta), cubed; Minced fresh parsley

It doesn't take long to put bowls of this comforting homemade potato soup on the table. Convenience items such as canned soup and process cheese simplify the preparation. —Tammy Condit, League City, Texas

Ingredients

1 medium onion, chopped
2 tablespoons butter
6 medium potatoes, peeled and cubed
5 cups water
2 cups milk
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 teaspoon garlic salt
1/8 teaspoon pepper
12 ounces process cheese (Velveeta), cubed
Minced fresh parsley

Directions

In a Dutch oven or soup kettle, saute onion in butter. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Stir in the milk, soup, garlic salt and pepper; heat through. Add cheese; stir until cheese is melted. Sprinkle with parsley.

Nutrition Facts

1 cup: 296 calories, 14g fat (8g saturated fat), 37mg cholesterol, 781mg sodium, 31g carbohydrate (8g sugars, 3g fiber), 12g protein.

Originally published as Cheesy Potato Soup in Quick Cooking July/August 2003

Reviews

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Average Rating:

Chris

Mar 27, 2018

Excellent! I added celery and carrots to it and it was wonderful!
silvtree

Sep 21, 2017

Very good
TBga

Aug 3, 2016

I didn't feel good so with it being in the 90's outside I made this soup today and I loved it and will make it again! It is not a thick soup but that doesn't bother me. It has a wonderful taste and you can add anything you want to it to make it spicy or loaded.
ramsey53

Feb 3, 2015

Great tasting soup. Good on a cold winter night or any get together.
danilane

Nov 20, 2014

great soup we loved it
LuvMaerz

Oct 3, 2014

I made this recipe with a couple of small changes. I added 5 chicken boullion cubes to the cooking water for the potatoes to give it a bit more flavor. I used 12 oz of Velveeta as called for in the recipe, but I subbed some spicy chipotle Velveeta that I had for about 4 oz of that cheese. It gave the soup a nice little kick. Mashing the finished soup with a potato masher helped to thicken it up. It was a real hit when I made it (along with a pot of chili) for a bonfire. I think everyone had seconds! I'm making it again tonight and plan on serving with a lot of crispy bacon on top :)
tontogirl

Nov 21, 2013

Loved it a real comfort food
cahx2mom

Oct 29, 2013

Was very easy to make and very good. I did add celery. To make it thicker I added flour and increased Velveeta to 16 oz. Will make again!
Amandalynnc

Oct 1, 2013

In order to get the soup thicker, you have to take out some of the water after done boiling the potatoes. I think I took out like 3 cups of water. Also, I used 16 oz of velveeta instead of 12. (I could not find a 12 oz block of velveeta at store so I bought a 16 oz block and used all of it).
suekg

Feb 4, 2013

Added carrots and celery as others suggested. It really needs more seasoning. Maybe some chicken bullion would help. I would also use heavy cream instead of milk to thicken, if you don't mind the calories of course.