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.
Oct 18, 2019
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.
Oct 16, 2019
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!!
Sep 25, 2019
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.
Jan 24, 2019
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.
Jan 2, 2019
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!
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