Cheesy Potato Soup Recipe

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Cheesy Potato Soup

Cheesy Potato Soup:


  • 4 cups potatoes, peeled and diced
  • 1/3 cup onion, chopped 
  • 2 tablespoons butter
  • 1/3 cup celery, chopped
  • 3 cups chicken broth
  • 2 cups milk
  • 1 1/2 teaspoons salt
  • 2 cups shredded cheddar cheese
  • Paprika, croutons and parsley for garnish (optional)


In a large cooking pot, melt butter over medium high heat. Sauté celery and onions in melted butter. Add diced potatoes and chicken broth.

Cover and simmer for about 12 minutes or until potatoes are tender.

Puree potato mixture in small batches in a blender or food processor and return to cooking pot. (If you don't have a blender, etc. you can mash the potato mixture with a potato masher or even with a fork.)

Stir in milk and seasonings. Add the shredded cheese and heat only until cheese is melted. 

Place in serving bowls and garnish with paprika, croutons, and parsley. 

Serves 6 


Easy Cheesy Potato Soup Recipe


  • 4 large potatoes peeled and cut into cubes
  • 1 cup carrots, chopped 
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 1/2 cup butter
  • 2 tablespoons flour
  • 4 cups of milk
  • 2 cups shredded cheddar cheese
  • 4 chicken or vegetable bouillon cubes
  • 1/4 tsp. pepper


In a large cooking pot, simmer vegetables in water and bouillon until tender. Melt butter in a small saucepan. When butter is melted, add the flour, stirring constantly, then slowly add the milk. Heat until thickened. Add the butter/flour/milk mixture to the cooked vegetables. Add shredded cheese. Continue to simmer until heated. (do not boil.) 

Place in serving bowls and garnish with shredded cheese and sprinkle with paprika if desired. 

Serves 6 

One more easy cheesy potato soup recipe - this one uses Velveeta brand cheese.


  1. 3/4 lb. (12 oz.) VELVEETA® brand cheese, cut into 1/2-inch cubes
  2. Two cans of chicken broth (14 1/2 oz. cans)
  3. One 16 oz. package of frozen mixed vegetable of your choice


  • Place the chicken broth and frozen vegetables in a large cooking pot. Bring to a boil, then reduce heat and simmer until vegetables are cooked (about 10 minutes)
  • Remove the vegetable/broth mixture from the heat and mash the vegetables in the broth.
  • Cut the Velveeta cheese into 1/2 inch cubes.
  • Stir the cheese into the vegetable/broth mixture.
  • Simmer until the cheese melts.
  • Serve

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