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cheesy potato soup recipe

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 6 - medium potatoes, diced
  • 2 - large carrots, thinly sliced
  • 2 stalks - celery, sliced
  • 2 tablespoons - parsley
  • 1 - large onion, chopped
  • - chicken broth
  • 15 ounces - evaporated milk
  • 1 sticks - butter
  • 12 ounces - Velveeta cheese, cubed
  • 6 ounces - bacon bits
  • Directions:

    In a large saucepan, bring potatoes, carrots, onions and parsley to a boil in just enough chicken broth to cover ingredients in pan. Allow to boil for about 15 minutes until vegetables become tender. Turn heat down to low. Add milk, butter, cheese and bacon bits, and stir well. Continue to cook over low heat, allowing to simmer, but not boil (boiling will cause milk to curdle), stirring occasionally for about 30 more minutes until sauce has thickened.

    Brief Description

    This creamy potato soup, filled with chunks of celery and carrots, is perfect for a cool winter evening.

    Main Ingredient:


    Category:  Soups

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 50 min

    Posted By:


    Posted On:

    October 23, 2014

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