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.

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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

449.3 calories; protein 17.3g 35% DV; carbohydrates 42.6g 14% DV; fat 24g 37% DV; cholesterol 69.8mg 23% DV; sodium 759.5mg 30% DV. Full Nutrition

Reviews (191)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/31/2006
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. Read More
(215)

Most helpful critical review

Rating: 3 stars
10/21/2011
Let me start by saying I LOVE a good potato soup. But I had a lot of trouble with this recipe. I used eight potatoes (large baking potatoes) but that was WAY too much potato. I couldn't even fit all the potato into the pot. It was impossible to stir the potatoes and some burned to the bottom. Maybe I should have used small yellow potatoes? The recipe doesn't really specify. Also I don't eat American "cheese " so I attempted to substitute with sharp cheddar--but since real cheese doesn't come in prepackaged slices I didn't know exactly how much real cheese to add. The end result was a thick paste somewhere between soup and mashed potatoes. It was not particularly cheesy or flavorful--just tasted like potato. I'll keep looking for a more precise cheesy soup recipe. Read More
(10)
243 Ratings
  • 5 star values: 168
  • 4 star values: 54
  • 3 star values: 12
  • 2 star values: 8
  • 1 star values: 1
Rating: 5 stars
03/31/2006
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. Read More
(215)
Rating: 5 stars
01/04/2007
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! Read More
(120)
Rating: 4 stars
03/19/2004
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. Read More
(99)
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Rating: 5 stars
06/23/2003
This was an excellent soup recipe. I found that it needed a little extra flavor so I added 2 tsp. salt and 1/2 tsp. pepper. The recipe was simple and didn't require a lot of fancy ingredients. Super!! Read More
(35)
Rating: 5 stars
12/05/2003
This is a wonderful recipe, if you want to you could add a little sour cream, for more creamier soup you could add a little more cream (heavy) or you could always add a little green onions! Read More
(35)
Rating: 5 stars
03/13/2006
easy to make absolutely delicious!! Used the chicken broth in place of water couple tablespoons of minced garlic velveeta cheese and bacon...my husband and children LOVED it...they ate the whole pot up!!! Read More
(26)
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Rating: 5 stars
01/26/2007
Wish I could give this one 10 stars. It will be on my list of favorite recipes and I have been cooking for many years. I used Velveeta for the American cheese slices and could get enough of it! Read More
(25)
Rating: 5 stars
02/07/2007
Wow this soup turned out great!! I followed Dorese's modifications plus my own - used a slow cooker for about 6 hours on low(water chicken broth onions celery & potatoes) when tender added cheese - when melted added flour and milk mixture (added cornstarch also i like thick soups) then crumbled bacon and corn. It was wonderful. Thank-you! Read More
(21)
Rating: 5 stars
01/16/2014
This was absolutely wonderful.....I did try it the way it was written up the first time and my family loved it then. The next time I did do Velveeta instead of sandwich cheese. Mainly because I did not have that much sandwich cheese on hand. My husband asked to cut down on the celery a little bit. I did try the chicken stock the second time or should I say a chicken bullion. My family loved this recipe. If your substituting stock for water or a bullion cube to make the chicken stock do not add salt. I forget this allot of times that it will make anything way to salty. I wish people would give the recipe the chance first.... and leave out what they family wont eat. You will make it again if nothing else use it as a good base soup and add then. The first time I made this it was really good. So don't defeat the recipe before you try it like its written. I can see someone using different cheese at first just because the amount of singles but nothing else at first. Read More
(18)
Rating: 3 stars
10/21/2011
Let me start by saying I LOVE a good potato soup. But I had a lot of trouble with this recipe. I used eight potatoes (large baking potatoes) but that was WAY too much potato. I couldn't even fit all the potato into the pot. It was impossible to stir the potatoes and some burned to the bottom. Maybe I should have used small yellow potatoes? The recipe doesn't really specify. Also I don't eat American "cheese " so I attempted to substitute with sharp cheddar--but since real cheese doesn't come in prepackaged slices I didn't know exactly how much real cheese to add. The end result was a thick paste somewhere between soup and mashed potatoes. It was not particularly cheesy or flavorful--just tasted like potato. I'll keep looking for a more precise cheesy soup recipe. Read More
(10)