Cheese Soup IV

Cheese Soup IV

Cheryl Stevens 0

"This recipe is so quick and easy. My whole family loves it, especially the kids. It is great served with crusty French bread."

Ingredients {{adjustedServings}} servings 327 cals

Serving size has been adjusted!

Original recipe yields 7 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 1946 mg
  • 78%

Based on a 2,000 calorie diet

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  1. In a large pot over high heat, combine the water, potatoes, bouillon, celery and onion. Bring to a boil and cook until soft. Reduce heat to low and use a masher to mash down the potato mixture in the pot to desired consistency.
  2. Add the soup and lightly whisk, until smooth. Add the cheese a little at a time, stirring often, until melted.
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Reviews 22

  1. 30 Ratings


Great recipe! I followed another suggestion and reduced the amount of water to 7 cups. In addition, I added 6 pieces of bacon, cooked and crumbled, to the soup when I added the sliced Velveeta. I'll be making this soup again!

Soup Loving Nicole

Followed this one exactly and my only complaint is that the Velveeta never completely melted but by the time it did enough to eat, the potatos were overdone. Next time I would add more potatos so that it will be a bit more chunky. Second bowl in I added some cumin and liked it even better. Paprika, chives, and crutons for garnish. Thanks!


Didn't really care for this at our house. It taste more like potato soup than cheese soup and I won't make again.