O'Cheeze Potato Soup Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Mrs. Chef Esh
Reviewed: Oct. 2, 2013
I did not use the Velveeta, but used aged sharp cheddar cheese instead, and we loved this soup, served it with crusty french bread rolls!
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Photo by Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA
Living In: Lititz, Pennsylvania, USA

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Reviewed: Jun. 28, 2012
I went with this recipe hoping to make the potato part in my crockpot.......but my crockpot died. I transferred everything to a large soup pot and went on with the recipe. I actually made a double recipe of this with the intent of leftovers for tomorrow. After the potatoes cooked, I mushed them with the old fashioned potato masher, then folded in the cheese sauce. I did not use half-n-half in this recipe, I used whole "lactose-free" milk in it's place. That made no difference in the taste of the soup. After tasting it, I did add in more garlic powder and hot pepper sauce. This was a very nice cheese-potato soup. My husband and kids especially liked it. The flavor of the Velveeta went well with the potatoes--the flavor reminded me of scalloped potatoes.
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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Reviewed: Dec. 19, 2012
All six of us enjoyed this recipe, I added extra velveeta and 3 oz cream cheese and some cayenne.
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Cooking Level: Intermediate

Home Town: Sebastian, Florida, USA

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Reviewed: Mar. 22, 2012
Made exactly didn't have any flavor. Sorry but it was a huge waste of time
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Cooking Level: Expert

Home Town: Dubois, Indiana, USA

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