Potato (Velveeta®) Cheese Soup Recipe - Allrecipes.com
Potato (Velveeta(R)) Cheese Soup Recipe
  • READY IN 55 mins

Potato (Velveeta®) Cheese Soup

Recipe by  

"A spicy and delicious soup given to me by my mother. She got the recipe from a friend who grew up in Louisiana. To save effort, a bag of hash brown potatoes may be substituted for the shredded potatoes. You may also add some crumbled up bacon to the soup. Add more or less potatoes depending on your soup preferences. Also, add cornstarch if soup is not as thick as you desire it to be. Great served with bread."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    55 mins


  1. Combine the water, potatoes, processed cheese, onion, bouillon, parsley, salt, pepper, and Cajun seasoning in a large pot. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until the potatoes are tender, about 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 18, 2011

I love making this recipe! I serve with garlic cheese bread. For some reason the recipe was not printed correctly... I boil the water and seasonings, then add the potatoes and allow to boil a few minutes before I add the processed cheese. Otherwise the cheese tends to burn and stick to the bottom of the pan. Cook on low once the cheese is added. I also wanted to note that the recipe says to use one block of cheese... If you purchase the regular sized block of Velveeta, then you actually only use 1/2 the block (1 lb) of cheese. They do have smaller 1 lb blocks of cheese you can buy as well.

Most Helpful Critical Review
Jan 20, 2011

Made as written and I found it bland. I added after garlic powder, hot sauce, carrots, celery, corn, chicken and some other spices. Thickend it up with some cornstarch.


23 Ratings

Oct 14, 2009

Very tasty and easy-to-make comfort food. I used a 20 ounce bag of "Simply Potatoes Southwest Style Hash Browns" as the shredded potatoes because I had some on hand that I needed to use. And since the soup now had a "southwestern" flavor going, I eliminated the Cajun seasoning and instead just added a few shakes of Tabasco sauce and left everything else the same as the recipe called for. This was a hit with my family, even my picky teenager, who told me that the next time she has a sore throat, she wants me to make this comforting soup for her--if not several times before then!

Mar 10, 2011

I really liked this. I was surprised that it was as substantial as it was, since it was made with water rather than milk. It is a very good base for additions to it, which adds interest. Plus, it's far lower in calories than other recipes I found, and it's so easy to make! Thank you for posting.

Oct 20, 2011

This was super easy, super quick, super GOOD! I have a few variations though. Do NOT add any additional salt, the bouillon cubes, and Velveeta cheese add more than enough! In fact, the next time I make it, I will use 3 cubes instead of 4. I bought 2% Milk Velveeta cheese. It's 1/3 less fat, and adds a milk creaminess I like. If you add this kind Velveeta, do NOT let your soup boil. It will curdle. If your soup isn't thick enough, like mine wasn't, add flour/water mixture, and sour cream. Gave a great addl. flavor. I also used the hash brown shredded potatoes. perfect, so much less work! You can add so many things to this soup, I'm thinking broccoli would be a good addition too.

Oct 09, 2009

This was really tasty, I loved the flavor, I halved the recipe and made enough for about 4 people, I think next time I may just cube the potatoes for more texture....I loved this , something different without a lot of effort....Thanks

Feb 05, 2010

Not great. Kind of bland.

May 04, 2011

very good! Family loved it. Even my 3 year old who will not eat potatoes ate a bowl full.


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  • Calories
  • 281 kcal
  • 14%
  • Carbohydrates
  • 25.6 g
  • 8%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 13.1 g
  • 26%
  • Sodium
  • 1562 mg
  • 62%

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

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