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Potato Cheese Soup Recipes

Category Potato
A rich and delicious cream soup can be made with by adding cheese and more to cooked potatoes. This page contains potato cheese soup recipes.


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By 3 found this helpful
February 28, 2012

One of my favorite soups! Very hearty and good!

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By 1 found this helpful
October 28, 2010


  • 8 cups water
  • 5 potatoes, chopped
  • 5 potatoes, shredded
  • 1 bunch celery
  • 1 lb. carrots, shredded
  • 1 large onion, shredded
  • 4 cans cream of celery soup
  • 1 lb. Velveeta cheese, cubed
  • 2 cup chopped or wafered ham


Place water, potatoes, celery, carrots, and onion in large saucepan. Cook over medium heat until potatoes are tender. Add soup, cheese, and ham. Cook over low heat until cheese is melted. 24 servings.

By Robin from Washington, IA

Comment Was this helpful? 1

By 1 found this helpful
February 18, 2010


  • 8-10 med. potatoes, peeled
  • 3/4 cup carrots, diced
  • 3/4 cup celery, diced
  • 1/2 cup onion, diced
  • 6 slices bacon, cut in small pieces
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  • 1-2 lbs. Velveeta cheese
  • 1 beef bouillon cube
  • 10 oz. box frozen chopped broccoli
  • salt and pepper, to taste


Cook potatoes until tender. Cook celery and carrots in small sauce pan with a little water to cover veggies. Fry bacon with onion; drain. When potatoes are tender do not drain water; mix with electric mixer until potatoes are mashed.

Add bacon, onion, carrots, celery, bouillon cube and frozen broccoli; simmer. Add cheese until melted. Add salt & pepper, to taste. If too thick, add milk. Variation: Omit broccoli and add cauliflower or asparagus.

By Robin from Washington, IA

Comment Was this helpful? 1

June 13, 20160 found this helpful

This page contains cheesy potato soup recipes. This creamy soup is easy to make, extremely delicious, and certain to become one of your favorite comfort foods.

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By 0 found this helpful
December 4, 2008

In a stockpot, combine the potatoes, celery, onions, carrots, bullion, parsley, water and salt and pepper together and simmer 15-20 minutes or until the veggies are tender. Add the evaporated milk and the Velveeta and continue heating until the cheese melts.

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October 28, 20100 found this helpful


  • 4 Tbsp. butter
  • 2 cups finely chopped yellow onions
  • 2 cups peeled, chopped carrots
  • 6 parsley sprigs
  • 5 cups canned chicken broth
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  • 2 large potatoes, peeled, cubed
  • 1 cup chopped fresh dill
  • salt and pepper, to taste
  • 2-3 cups grated cheddar cheese (Velveeta works, too)


Melt the butter in a soup pot. Add onions and carrots and cook over low heat, covered, until veggies are tender and lightly colored, about 25 minutes. Add parsley, broth and potatoes; bring to a boil. Reduce heat, cover and simmer until potatoes are very tender, about 30 minutes. Add dill. Remove soup from the heat and let it stand, covered, for 5 minutes.

Pour soup through a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade or use a food mill fitted with a medium blade. Add 1 cup of the cooking stock and process until smooth. Return pureed soup to the pot and add additional cooking liquid, about 3-4 cups until soup reaches the desired consistency. Set over low heat; add salt and pepper. Gradually stir in the grated cheese. When all the cheese is incorporated and the soup is hot (not boiling) serve immediately. Makes about 6 portions.


By Robin from Washington, IA

Comment Was this helpful? Yes

November 16, 20090 found this helpful


  • 4 cups potatoes (diced)
  • 2 cups water
  • 2 tsp. salt
  • 2 tsp. chicken bouillon granules or 2 cubes
  • 1 small onion
  • 2 tsp. parsley flakes
  • 4 cups milk
  • 6 Tbsp. flour
  • 3 Tbsp. butter
  • 1 lb. Velveeta cheese


Cover and cook first 6 ingredients until potatoes are tender (about 15 minutes). Combine 1/2 cup milk with flour until smooth. Add flour mixture, 3 1/2 cup milk and butter to potato mixture. Add Velveeta cheese. Cook until mixture boils.

By Robin

Comment Was this helpful? Yes
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