Easy Potato Cheese Soup Recipe - Allrecipes.com
Easy Potato Cheese Soup Recipe

Easy Potato Cheese Soup

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"This is a creamy soup that is satisfying as a main dish, especially when accompanied by buttered sourdough toast."

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Ingredients Edit and Save

Original recipe makes 8 to 12 servings Change Servings


  1. In a large stock pot add water, potatoes, onion, celery and season with salt and pepper. Bring to a boil, cover and simmer until potatoes and vegetables are tender.
  2. Once tender, mash soup with a potato masher, and add butter and cream.
  3. Gradually bring mixture to a simmer. Add condensed cheese soup and blend. Serve while hot.
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Reviews More Reviews

Most Helpful Positive Review
Oct 13, 2009

This is the best and easiest base recipe for the soup I wanted. I substituted a few cups of chicken broth for part of the water, and I diced the potatoes instead of slicing and mashing. I also added carrots, garlic to taste, and shredded cheddar. I also chopped up a package of pre-cooked bacon and added it. It was a hit. Everyone had 2 to 3 bowls of it!!

Most Helpful Critical Review
Nov 02, 2003

Didn't have too much of a cheese flavor. It needs more flavor and too be creamier.


24 Ratings

Dec 29, 2007

I used half of all the liquids for a thicker, heartier soup. Overall, it's a very easy and tasty soup to make.

Jan 13, 2011

Great, basic, easy to make with whatever you have on hand! We used cream of mushroom soup b/c it was available & just added various shredded cheeses. For extra seasoning we used half a powder packet of Lipton's Onion & Mushroom soup. So good & will make again.

Sep 05, 2003

I added 4 carrots to the soup as well. It made a good, hearty meal. It also freezes quite well to store all the left overs. I truely enjoyed this soup. Thank you

Oct 05, 2010

Very good soup, but fairly thin if made the way it is written. I would half the cooking liquid next time, for a thicker soup. Otherwise very good. Takes alot of salt to season. Cannot really taste the cheddar soup, but it thickens it.

Dec 31, 2009

Based on the original recipe, I have to give one star. A potato cheese soup, in my mind should A) be thick like mashed potatos, and B) have a cheesy flavor. This had neither. I took the advice of other reviewers and halved the liquid, but I still had to add some cornstarch to thicken it something more resembling something you eat, not drink. I also had to add a lot of seasoning to make this flavorful, and add shredded cheese to the final product. This was really disappointing.

May 26, 2010

I've made this several times for potlucks and it always gets rave reviews!!!


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  • Calories
  • 362 kcal
  • 18%
  • Carbohydrates
  • 45 g
  • 15%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 9.3 g
  • 19%
  • Sodium
  • 507 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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