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Jeff’s Potato Soup

Chicken gravy mix, cumin and Cajun seasoning give this hearty and comforting soup a distinctive flavor.—Jeff Gill, Valdosta, Georgia
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6-8 servings


  • 1 celery rib, thinly sliced
  • 1 small onion, chopped
  • 1 green onion, thinly sliced
  • 2 tablespoons butter
  • 2 envelopes chicken gravy mix
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon Cajun seasoning
  • 1/4 teaspoon pepper
  • 4 cups milk
  • 5 medium potatoes, peeled, cubed and cooked
  • 1 cup cubed process American cheese


  • In a large saucepan, saute celery and onion in butter until tender. Stir in gravy mix and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in potatoes and cheese. Cook and stir until the potatoes are heated through and the cheese is melted.

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Average Rating:
  • jmkasprak
    Dec 16, 2012

    I used a good sharp cheddar instead of "process" American.

  • jmkasprak
    Dec 16, 2012

    Using leftover potatoes makes this soup so quick to make! It definitely has a distinctive flavor that's not your typical potato soup, and we really enjoyed it.

  • Julie in MN
    Jun 21, 2011

    I've been making this soup since I first saw the recipe in a magazine. The flavor is absolutely excellent!!

  • tsinlyndon
    Feb 14, 2011

    This is a winter staple in my meal plans. It is super easy to make. Somtimes when we are having baked potatoes, I will make a few extra, scoop out the potato filling for this soup and use the skins the next night for yummy stuffed potato skins.

  • jdykw
    Nov 15, 2010

    No comment left

  • nursesearl
    Feb 6, 2006

    No comment left