Rating: 4.05 stars
19 Ratings
  • 5 star values: 7
  • 4 star values: 10
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

A real crowd pleaser! Great served with Mexican cornbread! Add 2 cups cubed processed cheese, if you like. Top with bacon, cheddar, ham or green onions.

Recipe Summary test

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes and salt in a large saucepan with water to cover. Bring to a boil, then reduce heat and simmer until just tender, 15 minutes. Drain and set aside.

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  • In a medium skillet, melt butter over medium heat. Cook celery, carrots and onion in butter until onion is translucent.

  • Combine potatoes, vegetable mixture, cream of potato soup and milk in a large pot over low heat. Simmer 15 minutes, adjusting milk to desired thickness. Serve.

Nutrition Facts

220 calories; protein 4.8g; carbohydrates 41.9g; fat 4g; cholesterol 10.5mg; sodium 668.2mg. Full Nutrition
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Reviews (21)

Most helpful positive review

Rating: 4 stars
01/10/2004
Very good potato soup and I loved that it was done in 35 min! I cooked the potatoes in the microwave - meanwhile I sauted the veggies. The veggies were willing and waiting at about the time the potatoes were done. I did need to add much more milk - I think by the time it was said and done I had used a total of 2 1/2c of milk. Also I added apprx 2oz of Velveeta cheese a small handful of bacon bits a few dashes of dried parsley and S&P. Stirred together until the cheese was melted and all was heated through. My family was very pleased with the soup and my daughter had 3 small bowl! Thanks Tina for the basic easy & tasty recipe! Read More
(25)
19 Ratings
  • 5 star values: 7
  • 4 star values: 10
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
01/10/2004
Very good potato soup and I loved that it was done in 35 min! I cooked the potatoes in the microwave - meanwhile I sauted the veggies. The veggies were willing and waiting at about the time the potatoes were done. I did need to add much more milk - I think by the time it was said and done I had used a total of 2 1/2c of milk. Also I added apprx 2oz of Velveeta cheese a small handful of bacon bits a few dashes of dried parsley and S&P. Stirred together until the cheese was melted and all was heated through. My family was very pleased with the soup and my daughter had 3 small bowl! Thanks Tina for the basic easy & tasty recipe! Read More
(25)
Rating: 4 stars
11/01/2004
This was a very yummy very easy recipe. I didn't have any cream of potato soup on hand so I subbed one can of condensed cheddar soup and one can of condensed pepper jack soup and it turned into a great cheesy potato/veggie soup. Reminded me of Marie Callendar's. Thanks for sharing! Read More
(16)
Rating: 5 stars
12/22/2003
This recipe is wonderful. Very easy to make and tasty. My teenage son made this soup for his friends at Christmas and was a big hit. Read More
(10)
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Rating: 5 stars
10/25/2008
This recipe was so quick easy and tasty. I'd make it again in a heartbeat! I'm not much of a meat fan and this recipe had lots of flavor without the need for bacon or ham. Read More
(5)
Rating: 4 stars
01/04/2005
Very good soup tastes better than what I got out in a restaurant. Easy to make and good Read More
(4)
Rating: 4 stars
02/22/2011
This was a great soup - and easy to make without a ton of ingredients. I added an extra carrot and celery stalk and I threw in a couple of additional small potatoes that I had in the pantry - that way I could use 3 cans of soup - cream of potato chedder cheese and cream of onion. I bought a mini loaf of fresh bread from the bakery to eat with it as well. And topped with some bacon bits. It was great and I am looking forward to the leftovers. Read More
(4)
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Rating: 4 stars
09/30/2011
Good but didn't sautee celery long enough and it was crunchy in my soup.:( Added 2 oz velveeta and parley. Easy and pretty good! Oh and I put at least 2 1/2 to 3 C of milk in it for my preferred soup consistency. Read More
(2)
Rating: 5 stars
09/23/2013
I almost hesitate to give a glowing review to a recipe that is just adding vegetables to canned soup but I have to say that this was very good. I halved the recipe. I used about a dozen small potatoes which I cooked in mostly chicken broth with some water added. I had a half can of cream of celery to use up so I added it and it added an additional layer of flavor. I liked that the celery and carrots were still slightly crunchy. I'm not fond of mush. I also added a small hunk of Velveeta (probably about 1 ounce) to the soup at the end right before serving. I will make this soup again. Read More
(1)
Rating: 4 stars
11/17/2010
4 1/2 Stars to be more accurate. Absolutely a wonderful soup. I eat as little meat as possible and this was great without having to leave anything out...thank you for a great dinner! My room-mates also thank you... Read More
(1)