This post may contain affiliate links. See my disclosure for more information.
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.
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.
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: