Recipe by Joan Zaffary
"A simple, cheesy potato soup. This soup takes less than an hour to make. You can break up the potatoes with a fork if you want a thicker soup."
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1 1/2 cups
1 1/2 cups
potatoes, peeled and cubed
American cheese - broken into pieces
2 1/3 cups
chopped fresh parsley
This soup was great. I followed the suggestion of other users and used half chicken broth and half water. I also added about 10 pieces of cooked, crumbled bacon to it, as well as about a cup of chopped broccoli. And oh yeah-- I made this in the slow cooker. I cooked the potatoes, water, broth, onions and celery on "Low" for about 6 hours. (When the potatoes were tender.) I then stirred it up a bit with a fork to break the potatoes up and make a thicker soup. Then I added the cheese, and once it was melted, I added the milk/flour mixture, the bacon and the broccoli. I kept it heated until it thickened, and it was perfect for a cool day. Thank you!
Note: If you decide to go the slow cooker route, it is important that you don't add the milk or cheese until the end. Otherwise, everything seperates and looks kind of gross. I also chose to wait to add the broccoli because it can easily overcook in the time it takes potatoes to cook.
Let me start by saying I LOVE a good potato soup. But I had a lot of trouble with this recipe. I used eight potatoes (large baking potatoes), but that was WAY too much potato. I couldn't even fit all the potato into the pot. It was impossible to stir the potatoes, and some burned to the bottom. Maybe I should have used small yellow potatoes? The recipe doesn't really specify. Also, I don't eat American "cheese," so I attempted to substitute with sharp cheddar--but since real cheese doesn't come in prepackaged slices, I didn't know exactly how much real cheese to add. The end result was a thick paste, somewhere between soup and mashed potatoes. It was not particularly cheesy or flavorful--just tasted like potato. I'll keep looking for a more precise cheesy soup recipe.
Excellent recipe! I'm glad I read the reviews before making, as I did make a few changes: I used a whole stick of salted butter, also added ground black pepper, garlic salt, and dried parsley and used sharp cheddar cheese vs. American. Got out my trusty potato masher and mashed up the potatoes before I added the cheese. Also took the advice of other readers and used 2 cups of water and 2 cups of chicken broth. For garnishes I put out garlic and cheese croutons and Durkee french fried onions and served with a loaf of garlic toast. Very, very good! Would definitely make again! Thank you!
Worked well with the following changes: cheddar instead of processed cheese (are you kidding?), green onions, garlic, salt, pepper, chicken broth instead of some of the water, and some worcestershire sauce. Didn't use as much butter either. Next time will use sharper cheese but less of it, and add a bit more worcestershire so the soup is tangy without being too fatty.
This was an excellent soup recipe. I found that it needed a little extra flavor, so I added 2 tsp. salt and 1/2 tsp. pepper. The recipe was simple and didn't require a lot of fancy ingredients. Super!!
This is a wonderful recipe, if you want to you could add a little sour cream, for more creamier soup you could add a little more cream (heavy) or you could always add a little green onions!
easy to make, absolutely delicious!! Used the chicken broth in place of water, couple tablespoons of minced garlic, velveeta cheese and bacon...my husband and children LOVED it...they ate the whole pot up!!!
Wish I could give this one 10 stars. It will be on my list of favorite recipes and I have been cooking for many years. I used Velveeta for the American cheese slices and could get enough of it!
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Potato Soup II
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
** Calories: 449
** Calories from Fat: 216
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