It doesn't take long to put bowls of this comforting cheesy potato soup recipe on the table. Convenience items, such as canned soup and processed cheese, simplify the preparation. —Tammy Condit, League City, Texas

Homemade Cheesy Potato Soup

butter

onion,

potatoes,

water

2% milk

(10-3/4 ounces) condensed cream of chicken soup, undiluted

garlic salt

pepper

Velveeta, cubed

parsley

Melt butter in a Dutch oven over medium-high heat. Add onion; cook and stir until tender, 5 minutes. Add potatoes and water; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15 minutes. Stir in the milk, soup, garlic salt and pepper; heat until warmed through. Add cheese; stir until cheese is melted. Sprinkle with parsley.

Awesome recipe but so glad I used garlic powder instead of garlic salt.  It would have been too salty for us.  Velveeta cheese is already very salty.  Used just enough water to cover potatoes and used whole milk.  Made for a creamier soup.  Favorite recipe.

<p>This was very tasty, although I think it could definitely benefit from a little more spicing. One thing that kicked up the taste a little was adding a shake of white pepper- won't burn your mouth but you will know it is there. I added some onion powder on my second try and decreased the water, because the soup did not come out with the fuller body we prefer. It worked well that way. Minus peeling the blasted potatoes (the day they figure out how to make the peels disappear without effort, I will be the happiest woman in the state of PA), the recipe is super easy to make. You can also substitute half and half for the milk if you want something a little richer. A decent soup with minimal effort- that is the best part.</p>

Loved this super easy soup!  I made as directed, except I used whole milk instead of 2%, added a bit more cheese and used garlic powder instead of garlic salt, since that's what I had on hand.  Great for a busy weeknight and comforting for a chilly evening.  Will definitely make again!

I used this as a base, I added Chicken Broth, and Creamed Corn and some cubed ham.  It was delicious.

The recipe is an amazing base or start, I add carrots with potatoes and instead of water I use chicken broth! Then I Use corn starch mixed with a little milk before I add the milk,soup and cheese it thickens it up and it is amazing! My family loves it! We make it atleast once a month in the winter.

In order to get the soup thicker, you have to take out some of the water after done boiling the potatoes. I think I took out like 3 cups of water. Also, I used 16 oz of velveeta instead of 12. (I could not find a 12 oz block of velveeta at store so I bought a 16 oz block and used all of it).

I made this recipe with a couple of small changes.     I added 5 chicken boullion cubes to the cooking water for the potatoes to give it a bit more flavor.   I used 12 oz of Velveeta as called for in the recipe, but I subbed some spicy chipotle Velveeta that I had for about 4 oz of that cheese.   It gave the soup a nice little kick.    Mashing the finished soup with a potato masher helped to thicken it up.   It was a real hit when I made it (along with a pot of chili) for a bonfire.    I think everyone had seconds!    I'm making it again tonight and plan on serving with a lot of crispy bacon on top :)

I doubled this recipe, and made it in our 8 quart Instant Pot.  I added a couple of cups of sliced celery (both stalks and leaves), and used 2 large white onions.  I also used 2 chicken bouillon cubes for salt.  I did not pressure cook it, but used the Instant Pot's saute function, soup function to boil the potatoes, etc., and the slow cooker setting after I added the milk and cheese, etc. to help prevent scorching.  It turned out perfectly.  I will surely make this again.

This recipe is great! I did however make a few changes based on some of the other reviews. I used larger potatoes, 2.5 cups beef broth, 2.5 cups Chicken broth, as well as 2 chicken bullion cubes for extra flavor. I cooked the potatoes down for at least 30 minutes with a bay leaf and fresh chopped ham added to the broth. I removed about 1/2 cup of broth and set aside the rest of broth from the potatoes. The potatoes were then returned to the empty  stockpot to be seasoned with the garlic salt and pepper returning the broth to the potatoes when satisfied with the taste. I added 16 oz. of velveeta, the soup, and instead of 2 cups of milk, I used one cup of sour cream and then added a small amount of whole milk to find the consistency I liked. The extra starch from the potatoes being cooked down longer help to add a much thicker consistency and a great potato soup texture! The flavor was great and so will definitely make this recipe again!!

It is extremely bland. It has very good potential but requires extra seasoning to earn 5*

So easy! So delicious! I make this every couple of months or so.. My wife loves it too. I add a few different potato spices; (Dill Weed, Thyme, etc.).

So easy, so tasty.  I had everything I needed in the pantry.  My husband gave it two thumbs up!  I will add more potatoes next time around, but that is a personnel preference!

this was awesum!!!! i added some diced cooked ham  and my hubby who is a meat and potaoe guy just loved it .

I made this following the instructions exactly (minus the parsley), and my husband and I did not enjoy it. Tasted pretty bland and the taste of the processed ingredients wasn't great. I hate to give a negative review, but I made this thinking it would be good based on other reviews and was pretty disappointed.

I make this all the time. Best potato soup ever

I made this with my boyfriend for his family and they loved it!!! We added cream cheese, bacon and carrots and it was amazing. They in turn made it for their church group and have had many people ask for the recipe. It was very easy to make and tastes so good. I've recommended it to friends and coworkers.

Very good soup. I added celery, corn, ham, and carrots.

I have made this many times and it is very good and easy.  I put in 2/3 cup of chopped onion and 2/3 cup of chopped celery.

I lightened this by using skim milk, 2% velveeta cheese, healthy request cream of chicken soup, and added baked turkey bacon bits. Very good!

I added cheddar cheese, used evaporated milk, and used chicken broth instead of the soup.  Thickened the soup with Instant potatoes and added brocolli to the soup.  It was wonderful.

my whole family enjoyed this; to make it thicker, after soup is done, take a potato masher and mash some of the potatos up until the soup is as creamy as you like.  We also added real bacon bits when it was served.

my family had tis soup and it was delisious and very good

Very good and easy.  I also add carrots, celery and ham.

homemade cheesy potato soup

Prep Time: 10 minutes

Cook Time: 35 minutes

Total: 45 minutes

Servings: 6

Author : Taste of Home

Ingredients

Instructions

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