Homemade Cheesy Potato Soup
Total TimePrep: 10 min. Cook: 35 min.
Makes10 servings (2-1/2 quarts)
- 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
- 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 Facts1 cup: 296 calories, 14g fat (8g saturated fat), 37mg cholesterol, 781mg sodium, 31g carbohydrate (8g sugars, 3g fiber), 12g protein.
Mar 27, 2018
Excellent! I added celery and carrots to it and it was wonderful!
Sep 21, 2017
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.
Feb 3, 2015
Great tasting soup. Good on a cold winter night or any get together.
Nov 20, 2014
great soup we loved it
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 :)
Nov 21, 2013
Loved it a real comfort food
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!
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).
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.
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