Potato Cheese Soup Recipe - Allrecipes.com
Potato Cheese Soup Recipe
  • READY IN hrs

Potato Cheese Soup

Recipe by  

"A rich potato soup that also has carrot, onion and celery. The chicken base also contributes to it's complex flavor. Chicken base is a strong reduction of chicken stock that is normally sold in a resealable plastic jar and should be kept refrigerated."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    45 mins
  • READY IN

    1 hr 15 mins

Directions

  1. In a large pot over high heat, combine the potatoes and carrot with water to cover and boil for 10 to 15 minutes, or until tender.
  2. In a separate large skillet over medium heat, saute the celery and onion in the margarine for about 10 minutes.
  3. Drain all but about 2 cups of the water from the potatoes and carrots; add 4 cups milk. Reduce heat to low and season with salt and pepper to taste.
  4. Transfer the onion and celery mixture to the pot and stir in the chicken soup base. Heat slowly, then add the cheese. Allow the cheese to melt, stirring all together well.
  5. In a small bowl, dissolve the cornstarch in the 1/2 cup milk and pour into the soup. Mix well until thickened.
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Reviews More Reviews

Most Helpful Positive Review
Dec 06, 2007

I made this soup yesterday and after tweeking it, it came out great. I ended up adding a whole block of Velvetta and 3/4 of a block of Kraft Medium Cheddar Cheese. I also only used 1/2 stick of butter instead of a whole and did not add the salt. I think next time I will add another potato and another carrot. I also ended up putting in some half and half at the end to thin it out a little. Definitely didn't need the cornstarch and milk mixture for thickening. The one thing I would like to mention is when making this soup, you must make sure to turn the heat off when adding the cheese cause if you don't you run the risk of it turning out with a curdled consistency. I took some of it to my daughters today and she thought it was better than Big Boys Canadian Cheddar Cheese Soup which has always been her favorite, so boy was I happy! This one is definitely a keeper!

 
Most Helpful Critical Review
Sep 19, 2012

I doubled this recipe. Instead of cooking this on the stove, I threw the potatoes, carrots, celery and onion into the crockpot and covered them with organic chicken broth (instead of cooking them in plain water and in place of the chicken soup base) and cooked them all day. After they'd cooked, I quickly ran a potato masher through them for a quick coarse texture, then added the milk (condensed milk, it's easier to cook with) and the Velveeta. I did not need the cornstarch as the potato soup was thick enough on it's own thanks to the Velveeta. I did add a couple personal touches (a few spices, little Frank's Hot Sauce, sauteed green onion and fresh minced garlic, real bacon bits). I think had I not added the extras, it would have turned out quite bland. The end result was a decent soup and the boys seemed to enjoy it, especially my husband.

 
Oct 28, 2002

Everyone loved it! I added 1 cup of shredded cheese, because we love cheese and I recommend not adding any salt because Velveeta and the cheese are both salty. But this is a hit. Easy and reheats well, even in the microwave.

 
Jan 10, 2006

Fabulous! We didn't even need to add the cornstarch, as the starch from the potatoes we used thickened it up nicely. I ended up putting in about 12 oz. of cheese instead of 8. We topped it with crispy crumbled bacon and chopped chives. This recipe is a keeper!

 
Aug 29, 2002

This is very good soup. It's a little time-consuming with all the chopping involved. It's not as thick as usual, but that's ok with me. I definitely will make it again on a cold day. I only used 2 tablespoons of butter instead of a half cup. That's too much grease for me!

 
Oct 18, 2007

This soup is delicious. I did add some extra cheese and some crumbled bacon to it. My children, who are picky at times, always love eating this soup.

 
Sep 27, 2007

I hate to admit how much I like Velveeta!! I'm sure this would be great with regular cheddar but the Velveeta made this soup so creamy! I used a 16 oz box of Velveeta. Other than that, the only change I made was to puree some of the soup before adding the cheese to thicken it up and I didn't need to add any cornstarch or anything. It made a lot-was great to dip french bread in and I had leftovers for lunch for two days! Thanks!!

 
Sep 29, 2006

I made this tonight. It was awesome. I will for sure make it again. It's a keeper. I put a little more cheese in cause I like cheese.But I didn't change nothing else in it. It was sssooooo gooood. Everybody you have to try it.

 

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Nutrition

  • Calories
  • 421 kcal
  • 21%
  • Carbohydrates
  • 39.1 g
  • 13%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 23.3 g
  • 36%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 15.1 g
  • 30%
  • Sodium
  • 1177 mg
  • 47%

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

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