Homemade Cheesy Potato Soup
It doesn't take long to put bowls of this comforting cheesy potato soup recipe on the table. Convenience items, such as canned soup and processed cheese, simplify the preparation. —Tammy Condit, League City, Texas
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 6 medium potatoes, peeled and cubed
- 5 cups water
- 2 cups 2% 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
Loved this super easy soup! I made as directed, except I used whole milk instead of 2%, added a bit more cheese and used garlic powder instead of garlic salt, since that's what I had on hand. Great for a busy weeknight and comforting for a chilly evening. Will definitely make again!
I used this as a base, I added Chicken Broth, and Creamed Corn and some cubed ham. It was delicious.
The recipe is an amazing base or start, I add carrots with potatoes and instead of water I use chicken broth! Then I Use corn starch mixed with a little milk before I add the milk,soup and cheese it thickens it up and it is amazing! My family loves it! We make it atleast once a month in the winter.
It is extremely bland. It has very good potential but requires extra seasoning to earn 5*
So easy! So delicious! I make this every couple of months or so.. My wife loves it too. I add a few different potato spices; (Dill Weed, Thyme, etc.).
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!