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Cheesy Potato Soup II

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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50 m servings 449 cals
Original recipe yields 9 servings (8 to 10 servings)


  • Calories:
  • 449 kcal
  • 22%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 42.6g
  • 14%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 759 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender.
  2. Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted.
  3. In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.

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Read all reviews 178
  1. 227 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 fi...

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Most positive
Least positive

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 ...

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 ...

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 worcester...

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. ...

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!

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!

easy to make, absolutely delicious!! Used the chicken broth in place of water, couple tablespoons of minced garlic, velveeta cheese and husband and children LOVED it...they ate the w...

Wow this soup turned out great!! I followed Dorese's modifications plus my own - used a slow cooker for about 6 hours on low(water, chicken broth,onions celery & potatoes) when tender added chee...

This was absolutely wonderful.....I did try it the way it was written up the first time and my family loved it then. The next time I did do Velveeta instead of sandwich cheese. Mainly because I...