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 servings 421 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • 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

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating

Cancel
Submit

Reviews

40
  1. 49 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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...

Fabulous! We didn't even need to add the cornstarch, as the starch from the potatoes we used thickened it up nicely. I ended up putting in about 12 oz. of cheese instead of 8. We topped it wi...

This is very good soup. It's a little time-consuming with all the chopping involved. It's not as thick as usual, but that's ok with me. I definitely will make it again on a cold day. I only ...

I hate to admit how much I like Velveeta!! I'm sure this would be great with regular cheddar but the Velveeta made this soup so creamy! I used a 16 oz box of Velveeta. Other than that, the on...

This soup is delicious. I did add some extra cheese and some crumbled bacon to it. My children, who are picky at times, always love eating this soup.

I made this tonight. It was awesome. I will for sure make it again. It's a keeper. I put a little more cheese in cause I like cheese.But I didn't change nothing else in it. It was sssooooo goooo...

This recipe was awesome!! I followed the recipe as given, except I added more cheese including about 1-2 oz. of pepperjack which gave it a wee bit of a bite. YUMMY