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I have been making this soup since 1991. (Not this exact pot of soup, that would be weird….and gross). When I moved to Atlanta to go to college, my mom send me with a stack of recipes. This creamy, cheesy, potato soup soon made its way to the top of the stack. And once I made it, it became a regular.
It’s so simple, and can be easily doubled for a crowd.
I made a big pot this week to take for lunch with some dear friends, and of course had to leave a bowl for Greg. It is rich and filling, but still made better with a dip of some fresh baked bread, if you ask me.
Click here to get the recipe for the 1 hour Italian bread that would go great with this.
Cheesy Potato Soup
The hardest part of this recipe is peeling and chopping the potatoes. And that’s not hard. Putzy, but not hard.
Once you’ve got them all chopped up and rinsed, drop them in your pot with a chopped onion and some spices and cover with water. Bring to a boil and simmer for about 20 minutes or until they fall apart when you push a fork through.
After that, mash some of the potatoes roughly. Then mix up your thickener, which also adds a nice richness because it starts with plenty of butter.
Finish up with milk and two kinds of cheese, cheddar and Velveeta (yes, I call Velveeta ‘cheese’…feel free to leave it out if you’re opposed to its creamy deliciousness).
Can I be honest? I took pictures of all of the steps while I made this soup today. But because I was rushing a bit to get to lunch with my gal pals, every single one was blurry. Every. Single. One.
Sorry.
But if if makes you feel any better, it tasted delicious!
For more of my favorite soup recipes:
What’s your favorite kind of soup?
Here’s the recipe:
Cheesy Potato Soup
Ingredients
- About 6 potatoes, peeled and chopped
- I onion, chopped
- 2 tsp. chicken bouillon
- 1 tsp. dried basil
- 1/2 tsp pepper
- 1 stick butter
- 1/2 cup flour
- Milk (to reach desired consistency...around 1 cup)
- 1-2 cups shredded cheddar cheese
- 8 oz Velveeta (2 of the mini-blocks)
- salt (to taste)
Instructions
- Put potatoes in large soup pot and cover with water
- Add onion, chicken bouillon, basil and pepper
- Bring to boil, reduce heat to simmer and cook until potatoes fall apart when you push a fork through them (about 20 minutes)
- Using potato masher, roughly mash some of the potatoes, leaving some in larger chunks
- Melt butter and stir in 1/2 cup flour, stirring until smooth
- Add to potatoes and stir until smooth
- Add milk to reach desired consistency (This will largely depend on how much water you started with and how thick you want your soup. I usually add around 1 cup)
- Add cheeses and stir until melted and smooth
- Taste and then add salt as needed
This recipe, like all my recipes, is shared in the Meal Plan Monday link up. You can find the link in my sidebar – or right here!
That looks delicious! We went out to eat last week and they were serving a cheesy, broccoli and potato that sounded amazing.. I could use this yummy recipe and add a bit of broccoli. Pinned.
What a great idea! Cheesy potato soup is great, cheesy broccoli soup is great…never thought of combining them! <3
Hahah, I am definitely NOT opposed to that cheesy deliciousness! Haha definitely made me laugh!
It does things that no regular cheese can do. It’s a fact. 🙂
Sounds a lot like mine. I add hamburger and corn as well. Sometimes broccoli, sometimes bacon.
We’ve done toppings, like bacon, green onions and croutons. Yum!
It looks sooooooo good! Its cold and rainy here and I just want a big bowl of this soup. I gotta make this one soon.
Soup is the best on chilly days!
How many servings would you say this is?
I would say this would easily serve 4-6 hungry people, possibly 8 if kids are involved. It fills my soup pot about half way full. It doubles easily if you need more.