Cheesy Potato Soup Recipes

Ingredients:

• 2 potatoes, peeled and cubed
• 1 can cream of chicken soup
• 1 inch square sliced Velveeta cheese

Directions:

Cook potatoes until tender. Do not drain all of potato water off. Save enough for 1 can of water in soup can. Add soup; add Velveeta cheese to taste. Heat until cheese is melted.

By Robin from Washington, IA

Ingredients:

• 2 stalks celery, sliced/diced
• 1 medium onion, chopped
• 1 Tbsp. melted margarine
• 6 med. potatoes, cubed
• 2 carrots, grated
• 3 cups water
• 5 chicken bouillon cubes or 5 tsp. chicken bouillon granules
• 3/4 tsp. seasoned salt
• 1/2 tsp. crushed thyme
• 1/2 tsp. rosemary
• dash garlic powder
• 2 cups milk
• 1 cup grated Longhorn cheese

Directions:

Saute celery and onions in margarine in a large pot until tender, but not brown. Add potatoes, carrots, water, bouillon or granules, salt, thyme, rosemary, garlic powder and pepper; cover and simmer about 20 minutes or until vegetables are tender. Remove from heat and mash vegetables. Add milk and cheese; return to heat, stirring constantly until cheese is melted. Serve hot and freeze remainder.

By Robin from Washington, IA

Total Time: about 20-30 minutes

Yield: 8-10 servings

Ingredients:

• 2 cups boiling water
• 1/4 cup chopped onion
• 2 cups diced potatoes ($1.00)
• 1/2 cup chopped carrots
• 1/2 cup chopped broccoli
• salt and pepper, to taste
• 1/4 cup butter ($.75)
• 1/3 cup flour
• 2 cups milk ($.85)
• 2 cups shredded cheddar cheese ($2.39)
• 1 cup cubed ham ($1.50)

Steps:

1. Add water to first 5 ingredients. Cover, simmer 10 minutes. Do not drain.
2. Make white sauce with next 3 ingredients.
3. Add cheese and stir until melted.
4. Add ham and vegetables.
   
   
5. Heat through, do not boil.

• 4 slices bacon
• 1 onion, chopped, 1 cup
• 1/2 t. salt
• 1/4 t. pepper
• 2 cans low sodium chicken or vegetable broth, 3 1/2 cups
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• 2 c. milk
• 2 c. instant mashed potato mix
• 1 1/2 c. shredded cheese, such as cheddar
• 1/3 c. sour cream
• Additional cooked bacon and cheese, optional

Directions:

In pot cook bacon over medium high heat until crisp, 6-8 minutes; drain on paper towels. Crumble; reserve. To fat in pot add onion, salt and pepper; cook, stirring occasionally, until tender. Add broth. Increase heat to high; bring to boil, scraping up browned bits from bottom. Reduce heat to medium; stir in milk, dry potato mix, and bacon. Simmer 5 minutes; remove from heat. Stir in cheese and sour cream. Garnish with bacon and cheese, if desired.

By Robin

I am looking to a recipe for tastefully simple potato cheddar soup. The authentic product is not in my budget and my kids love it.

By Kelly from Dearborn, MI

Answers:

Cheese Vegetable Soup

• 2 quarts water
• 1 diced onion
• 1 cup diced celery
• 2 1/2 cups diced potatoes
• 1 10 oz pkg. frozen mixed vegetables (I use just carrots)
• 4 chicken bouillon cubes

Cook until veggies are tender. Just before serving add:

• 2 cans cream of chicken soup
• 1 lb. Velveeta cheese, cubed

By Joan

Easy Cheesy Potato Soup

This is so good we eat it like fondue, dipping bread. Saute a large onion in olive oil, then add peeled, cubed potatoes (I use about 10 medium potatoes) and sliced carrots (2 or 3) If you have it, you can add celery and/or cauliflower. Saute, stirring often.

Cover with water and chicken base or 2 chicken bouillon cubes, and bring to a boil. When the veggies are tender, puree with a hand held blender, then add shredded cheddar to taste. If you use sharp, you can use less. Other additions that are delicious: 8 oz. cube of cream cheese, or 1/2 cup of sour cream.

By Jeneene

Easy Cheesy Potato Soup

I am a bit late on this, but hope you are still checking. My family's favorite, and it is quick and easy.

Dice up some onion, 1/2 or better, a bit of celery, if you have it handy, as it does add special flavor, even a bit of bell pepper, and saute for a bit in butter or oil of choice. Then using chicken stock, or a mix of stock and water, bring about 4-6 cups or so to a boil, add a couple diced potatoes, and the onion assortment. At this time season with some garlic, either minced, from a jar, or dried, to taste, simmer all for just a few minutes.

When potatoes are tender add instant potato flakes, and cubes of Velveeta, or any cheese that melts well, adding potato until a thickness you like is achieved. Don't overdo the cheese, then when the soup is served, put a bit of cheese on the top, as it is served, and sprinkle a dash of parsley for color, and flavor. You can tweak this to suit flavor strength, but you get the potato, cheese, and all the rich tastes, with minimal peeling of potato, and most of the ingredients are already in the kitchen. Hope you enjoy. (09/30/2009)

By Loretta

I found this recipe and thought I really had to share with you.

• 8 potatoes cut into chunks
• 2 celery ribs, sliced
• 1 medium onion
• 2 cups milk
• 1 1/2 cups Cheez Whiz
• salt and pepper to taste

Directions

In large pot, put potatoes, celery, and onion. Fill with enough water to cover vegetables. Boil until veggies are tender.
With potato masher, mash veggies until desired consistency. Add milk and cheese. Stir until heated through. Add salt and pepper to taste. Serve.

It's actually pretty yummy. My family enjoyed it. And it contains only a few ingredients that you probably already have on hand.

By Terra from Manitoba, Canada