Homemade Cheesy Potato Soup
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
Reviews
I made this following the instructions exactly (minus the parsley), and my husband and I did not enjoy it. Tasted pretty bland and the taste of the processed ingredients wasn't great. I hate to give a negative review, but I made this thinking it would be good based on other reviews and was pretty disappointed.
This recipe is great! I did however make a few changes based on some of the other reviews. I used larger potatoes, 2.5 cups beef broth, 2.5 cups Chicken broth, as well as 2 chicken bullion cubes for extra flavor. I cooked the potatoes down for at least 30 minutes with a bay leaf and fresh chopped ham added to the broth. I removed about 1/2 cup of broth and set aside the rest of broth from the potatoes. The potatoes were then returned to the empty stockpot to be seasoned with the garlic salt and pepper returning the broth to the potatoes when satisfied with the taste. I added 16 oz. of velveeta, the soup, and instead of 2 cups of milk, I used one cup of sour cream and then added a small amount of whole milk to find the consistency I liked. The extra starch from the potatoes being cooked down longer help to add a much thicker consistency and a great potato soup texture! The flavor was great and so will definitely make this recipe again!!
I doubled this recipe, and made it in our 8 quart Instant Pot. I added a couple of cups of sliced celery (both stalks and leaves), and used 2 large white onions. I also used 2 chicken bouillon cubes for salt. I did not pressure cook it, but used the Instant Pot's saute function, soup function to boil the potatoes, etc., and the slow cooker setting after I added the milk and cheese, etc. to help prevent scorching. It turned out perfectly. I will surely make this again.
Delicious! I substituted Kraft Shredded Mozzarella/Cheddar mix for Velveeta; and made a white sauce instead of using the chicken soup. We are vegetarians. Thank you, Tammy, for sharing this recipe.
So easy, so tasty. I had everything I needed in the pantry. My husband gave it two thumbs up! I will add more potatoes next time around, but that is a personnel preference!
Excellent! I added celery and carrots to it and it was wonderful!
Very good
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.
Great tasting soup. Good on a cold winter night or any get together.
great soup we loved it