Cheesy Potato Soup I

Cheesy Potato Soup I

20 Reviews 2 Pics
Julie Allen
Recipe by  Julie Allen

“This is a hearty, cheesy potato and vegetable soup that is both easy to prepare and delicious! Enjoy!”

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Adjust Servings

Original recipe yields 8 servings



  1. In a large pot combine the chicken broth, potatoes, celery, carrots and onion. Mix together and bring to a boil over medium heat. Cook 15 to 20 minutes or until vegetables are tender.
  2. Add milk; reduce heat to medium low and let simmer. Add cheese slices; when cheese is melted, slowly stir in dry potato flakes until mixture is slightly thickened. Sprinkle bacon on top and serve hot.

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Reviews (20)

Rate This Recipe


Awesome soup I bowled potatos in chicken stock instead of water... used real cheddar cheese shredded about 2 cups and also 4 cups milk and 2 cups non fat cream with 3 tablespoons sour cream... thicker,richer! But still excellent base recipe



Everyone I have fed this soup to really love it and it really is easy to make. Kids seem to really love it. I make this at a middle school I work at and the kids really eat it up.



I have seven daughters and I need recipes that they all enjoy -- they ALL loved this one and have asked me to make it again.

More Reviews

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Amount Per Serving (8 total)

  • Calories
  • 386 cal
  • 19%
  • Fat
  • 14.7 g
  • 23%
  • Carbs
  • 45.2 g
  • 15%
  • Protein
  • 18.9 g
  • 38%
  • Cholesterol
  • 40 mg
  • 13%
  • Sodium
  • 1023 mg
  • 41%

Based on a 2,000 calorie diet



previous recipe:

Old-Fashioned Potato Soup


next recipe:

Potato Soup III