Potato Cheese Soup

Potato Cheese Soup

40

"A rich potato soup that also has carrot, onion and celery. The chicken base also contributes to it's complex flavor. Chicken base is a strong reduction of chicken stock that is normally sold in a resealable plastic jar and should be kept refrigerated."

Ingredients

1 h 15 m {{adjustedServings}} servings 421 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 39.1g
  • 13%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 1177 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

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  1. In a large pot over high heat, combine the potatoes and carrot with water to cover and boil for 10 to 15 minutes, or until tender.
  2. In a separate large skillet over medium heat, saute the celery and onion in the margarine for about 10 minutes.
  3. Drain all but about 2 cups of the water from the potatoes and carrots; add 4 cups milk. Reduce heat to low and season with salt and pepper to taste.
  4. Transfer the onion and celery mixture to the pot and stir in the chicken soup base. Heat slowly, then add the cheese. Allow the cheese to melt, stirring all together well.
  5. In a small bowl, dissolve the cornstarch in the 1/2 cup milk and pour into the soup. Mix well until thickened.
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Reviews

40
  1. 49 Ratings

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I made this soup yesterday and after tweeking it, it came out great. I ended up adding a whole block of Velvetta and 3/4 of a block of Kraft Medium Cheddar Cheese. I also only used 1/2 stick of ...

I doubled this recipe. Instead of cooking this on the stove, I threw the potatoes, carrots, celery and onion into the crockpot and covered them with organic chicken broth (instead of cooking the...

Everyone loved it! I added 1 cup of shredded cheese, because we love cheese and I recommend not adding any salt because Velveeta and the cheese are both salty. But this is a hit. Easy and reh...