Cheesy Potato Soup II

Cheesy Potato Soup II

161 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Joan Zaffary
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 to 10 servings

Directions

  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.

Share It

Reviews (161)

Rate This Recipe
Dorese
195

Dorese

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 chopped broccoli. And oh yeah-- I made this in the slow cooker. I cooked the potatoes, water, broth, onions and celery on "Low" for about 6 hours. (When the potatoes were tender.) I then stirred it up a bit with a fork to break the potatoes up and make a thicker soup. Then I added the cheese, and once it was melted, I added the milk/flour mixture, the bacon and the broccoli. I kept it heated until it thickened, and it was perfect for a cool day. Thank you! Note: If you decide to go the slow cooker route, it is important that you don't add the milk or cheese until the end. Otherwise, everything seperates and looks kind of gross. I also chose to wait to add the broccoli because it can easily overcook in the time it takes potatoes to cook.

BERLYJANE
101

BERLYJANE

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 and used sharp cheddar cheese vs. American. Got out my trusty potato masher and mashed up the potatoes before I added the cheese. Also took the advice of other readers and used 2 cups of water and 2 cups of chicken broth. For garnishes I put out garlic and cheese croutons and Durkee french fried onions and served with a loaf of garlic toast. Very, very good! Would definitely make again! Thank you!

BEAR KEEPER
91

BEAR KEEPER

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 worcestershire sauce. Didn't use as much butter either. Next time will use sharper cheese but less of it, and add a bit more worcestershire so the soup is tangy without being too fatty.

More Reviews

Similar Recipes

Old-Fashioned Potato Soup
(206)

Old-Fashioned Potato Soup

World's Best Potato Soup
(181)

World's Best Potato Soup

Mandi's Cheesy Potato Soup
(119)

Mandi's Cheesy Potato Soup

Pat's Cream of Potato Soup
(67)

Pat's Cream of Potato Soup

Smoky Potato Cheese Soup
(56)

Smoky Potato Cheese Soup

Potato Cheese Soup
(36)

Potato Cheese Soup

Nutrition

Amount Per Serving (9 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Old-Fashioned Potato Soup

>

next recipe:

Easy Potato Cheese Soup