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Cheesy Potato and Vegetable Soup recipe

Cheesy Potato and Vegetable Soup recipe


  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Root vegetable soup
  • Potato soup

A super-rich and deliciously creamy potato soup. It's the perfect winter warmer.

50 people made this

IngredientsServes: 8

  • 6 potatoes, peeled and cubed
  • 1 carrot, chopped
  • water to cover
  • 3 sticks celery, chopped
  • 1 onion, chopped
  • 110g margarine
  • 950ml milk
  • salt and pepper to taste
  • 2 tablespoons chicken stock granules
  • 225g processed cheese, such as Kraft singles, unwrapped and chopped
  • 1 tablespoon cornflour
  • 120ml milk

MethodPrep:30min ›Cook:45min ›Extra time:1hr15min › Ready in:2hr30min

  1. In a large pot over high heat, combine the potatoes and carrot with water to cover and boil for 10 to 15 minutes or until tender.
  2. In a separate large frying pan over medium heat, saute the celery and onion in the margarine for about 10 minutes.
  3. Drain all but about 500ml of the water from the potatoes and carrots and replace with milk. Reduce heat to low and season with salt and pepper to taste.
  4. Transfer the onion and celery mixture to the pot and stir in the chicken soup granules. Heat slowly, then add the cheese. Allow the cheese to melt, stirring all together well.
  5. In a small bowl, dissolve the cornflour in the 120ml milk and pour into the soup. Mix well until thickened.

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Reviews & ratingsAverage global rating:(55)

Reviews in English (46)

by Lauri Monteyne

I made this soup yesterday and after tweeking it, it came out great. I ended up adding a whole block of Velvetta and 3/4 of a block of Kraft Medium Cheddar Cheese. I also only used 1/2 stick of butter instead of a whole and did not add the salt. I think next time I will add another potato and another carrot. I also ended up putting in some half and half at the end to thin it out a little. Definitely didn't need the cornstarch and milk mixture for thickening. The one thing I would like to mention is when making this soup, you must make sure to turn the heat off when adding the cheese cause if you don't you run the risk of it turning out with a curdled consistency. I took some of it to my daughters today and she thought it was better than Big Boys Canadian Cheddar Cheese Soup which has always been her favorite, so boy was I happy! This one is definitely a keeper!-06 Dec 2007

by Sarah Jo

I doubled this recipe. Instead of cooking this on the stove, I threw the potatoes, carrots, celery and onion into the crockpot and covered them with organic chicken broth (instead of cooking them in plain water and in place of the chicken soup base) and cooked them all day. After they'd cooked, I quickly ran a potato masher through them for a quick coarse texture, then added the milk (condensed milk, it's easier to cook with) and the Velveeta. I did not need the cornstarch as the potato soup was thick enough on it's own thanks to the Velveeta. I did add a couple personal touches (a few spices, little Frank's Hot Sauce, sauteed green onion and fresh minced garlic, real bacon bits). I think had I not added the extras, it would have turned out quite bland. The end result was a decent soup and the boys seemed to enjoy it, especially my husband.-19 Sep 2012

by LYDIAPS

Everyone loved it!I added 1 cup of shredded cheese, because we love cheese and I recommend not adding any salt because Velveeta and the cheese are both salty. But this is a hit. Easy and reheats well, even in the microwave.-27 Oct 2002


Slow Cooker Cheesy Vegetable Casserole

Slow cooker side dish are a lifesaver when cooking big meals. This Slow Cooker Cheesy Vegetable Casserole is so simple to make and it tastes amazing. All you need is to dump it into the slow cooker and walk away!

Making side dish recipes in the slow cooker is pretty much the best thing ever. When it comes to cooking big meals for parties, a large family or even a special holiday making your sides in the slow cooker will save you time and even space. When it comes to roasting a turkey or baking a ham it can take hours in the oven.

This Slow Cooker Cheesy Vegetable Casserole is so simple to make. I just dump it all into the slow cooker, give it a good mix, then let the slow cooker do all the work for you. Once your veggies are tender and cheese is melted you are good to go!


Skinny Cheesy Potato Casserole

It’s getting down to the wire for creating your Easter menu. So far on ours there will be this Brown Sugar Mustard Glazed Ham, Honey Roasted Carrots, Whole Wheat Dinner Rolls and for dessert Lemon Curd and Vanilla Cheesecake Parfaits. I always have problems narrowing down what I want to make. Sometimes I wish I could host a brunch or dinner and invite 50 people just so I could go crazy and make 20 different things!

One thing that has been and always will be a part of my Easter meal is a cheesy potato recipe that my mom has made for as long as I can remember. The version she makes isn’t what you would call healthy by any means, but dang is it good!

This year I decided to take those cheeserific taters and turn them into a side dish that’s a little lighter but still full of that creamy cheesy flavor you want. So here it is, Skinny Cheesy Potato Casserole!

So what did I do to make these cheesy potatoes lighter so that mound of them sitting on your plate looking like Mt. Everest won’t leave you shopping for a larger pair of pants the next week? Well I did several things. First was eliminate most of the butter, not all, but most. The entire casserole only has one tablespoon.

The next thing to eliminate from the original recipe was the canned cream of chicken soup. I thought about making my own, but then I started wondering if it really made the potatoes that much better.

I took a chance and eliminated it and instead increased the amount of plain non fat Greek yogurt I used. The result was just what I was hoping for, I didn’t notice a difference in taste or texture at all.

The remaining changes to the recipe were using skim milk, cutting back on some of the cheese used, and replacing half of the amount of sharp cheddar cheese with part skim mozzarella. The potatoes were amazingly creamy and cheesy even with all the substitutions!

Now I have to let you in on the secret to what makes this cheesy potato casserole so special. It’s that instead of mashing the potatoes you boil them until they are almost tender, but still have some bite and then shred them. The texture is a cross between hash browns and mashed potatoes and something about that makes them taste that much better!

If you’re like me, then potatoes will be the main side dish with your Easter dinner, so why not change up the regular mashed version for this shredded and super delicious Skinny Cheesy Potato Casserole!


CHEESY POTATO SOUP INGREDIENTS

FROZEN HASH BROWNS: 2 (32 oz.) packages of diced frozen hash browns.

● CHICKEN BROTH: 3 (14.5 oz.) cans of low sodium chicken broth.

● CREAM OF CHICKEN SOUP: 1 (10 oz.) can of cream of chicken soup.

● DICED HAM: 2 cups of diced ham.

● CORN: 1 (16 oz.) package of frozen corn. You can also use canned corn or fresh corn.

● ONION: 1 medium onion.

GARLIC SALT: 2 teaspoons of garlic salt.

PEPPER: 1 teaspoon of pepper.

● HEAVY CREAM: 1 cup of heavy cream.

● CREAM CHEESE: 1 (8 oz.) package of cream cheese.

● CHEDDAR CHEESE BLOCK: 1 cheddar cheese block. You will need 2 cups of FRESHLY GRATED cheddar cheese.

● BACON: I like to sprinkle some cooked bacon pieces on top of the soup.

● GREEN ONIONS: Add a couple of green onions as a topping too.


Ingredients

  • 2 cups Potato (Aloo) , cubed
  • 2 tablespoon Nutralite Garlic & Oregano Spread , softened
  • 1-1/2 cup Heavy whipping cream
  • 2 tablespoons Nutralite Cheesy Garlic Mayo
  • 1 cup Milk
  • 2 tablespoon All Purpose Flour (Maida)
  • 4-5 cloves Garlic , finely minced
  • Salt , to taste
  • Black pepper powder , freshly grounded,adjust according to your taste
  • 1 cup Cheddar cheese

Recipe Summary

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 large shallots, halved and thinly sliced (1/4 cup)
  • 3 large cloves garlic, minced (2 tablespoons)
  • 2 pounds broccoli, stems peeled and chopped, florets cut into 1-inch pieces (about 5 cups florets)
  • 3 small Yukon Gold potatoes, peeled and chopped (1 1/2 cups) Kosher salt and freshly ground pepper
  • 2 packed cups grated white cheddar (from an 8-ounce block)
  • 1 tablespoon fresh lemon juice, plus grated zest for serving
  • 4 slices (each 1/2 inch thick) rustic Italian bread

Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium-high. Add shallots, half of garlic, broccoli stems, potatoes, and a pinch of salt. Cook, stirring, 3 to 4 minutes. Add 5 cups water season with salt. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes. Add 3 cups broccoli florets cook until tender, 8 to 10 minutes more. Let cool slightly. Transfer to a blender with 1 cup cheese puree until smooth. Season with salt, pepper, and lemon juice.

Stir together remaining cheese and garlic. Place bread on one side of a rimmed baking sheet, and remaining broccoli florets on other. Drizzle both with oil season with salt and pepper. Top bread with cheese mixture. Roast 15 minutes, tossing florets halfway through. Serve soup topped with toasts, florets, and zest.


  • waxy potatoes - these are best but you could use any potatoes
  • cauliflower
  • milk - dairy or vegan
  • butter - dairy or vegan
  • milk - dairy or vegan
  • plain flour
  • cheddar - dairy or vegan, if using vegan cheddar also add vegan parmesan or nutritional yeast
  • English mustard powder - or regular mustard
  • spinach
  • salt & pepper
  • mozzarella - dairy or vegan
  • Serve it as it is. It's full of veg after all.
  • Serve it with crusty bread to mop up all the lovely cheesy sauce.
  • Serve it with garlic bread and salad.
  • Serve it with green vegetables.
  • Serve it with well-cooked vegan sausages.
  • Serve it as a luxurious side dish.


How to Make Easy Homemade Soups

Here it is winter again, and hot soup after being out in the cold is quite good. I try to keep a pot of soup going all winter, along with some easy beef stews and Chowder and Cream soups. If you have time, make some cornbread, easy muffins or biscuits. Also see theChili recipes

"Soup stock is the liquid in which bones, cooked or uncooked meat and vegetables have been boiled. Gravies and browned pieces of meat are often added to the soup kettle for color and flavoring.

The stock should be strained, quickly cooled and all fat removed. A great variety of soups may be made by adding to any soup stock, previously cooked macaroni, spaghetti, vermicelli, noodles or vegetables."
from the 1922 Royal Baking Powder Cookbook

Soup Cooking Tips!
- A leaf of lettuce dropped into the pot absorbs the grease from the top of the soup. Remove the lettuce and throw it away as soon as it has served it's purpose.
- If you have a pressure cooker, pork or beef will cook much quicker.

Chicken Vegetable Bean Soup

  • 1 or 2 chicken breasts sliced in strips
  • 2 carrots sliced
  • 2 celery sliced
  • 1/2 onion chopped
  • 3 med. potatoes, peeled, then diced or sliced.
  • 1 tomato chopped (optional)
  • 1 can green beans drained
  • 1 can small white beans, drained (optional)
  • several thin slices of cabbage (optional)
  • salt and pepper to taste

Put it all in a pot, fill with water to 1 inch above veggies. Bring to a boil, stir, simmer for 1 hour. Turn off until dinner time. Reheat and serve with a dollop of sour cream. You can make this soup as thick or as thin as you want.
My own recipe, this is a soup I make all the time.

Homemade Chicken Vegetable Soup

  • 2 cans chicken broth
  • 1 whole chicken breast, de-boned and cut up
  • 2 sliced carrots
  • 2 sliced celery
  • 1/2 of a onion chopped
  • 1 cup water
  • 1/2 cup dry egg noodles

Combine ingredients in a saucepan and simmer 30 minutes. Stir in noodles and simmer 15 more minutes. Serves 4 to 6

Potato Soup 1

    Saute 3 tablespoons chopped onion in 6 tablespoons butter.

Potato Soup 2

  • 3 potatoes
  • 1 1/2 teaspoons salt
  • 1 quart milk
  • 1/4 teaspoon celery salt
  • 2 slices onion
  • 1/8 teaspoon pepper
  • 3 tablespoons butter
  • Few grains cayenne
  • 2 tablespoons flour
  • 1 teaspoon chopped parsley

Cook potatoes in boiling salted water when soft, rub through a strainer. There should be two cups. Scald milk with onion, remove onion, and add milk slowly to potatoes. Melt half the butter, add dry ingredients, stir until well mixed, then stir into hot soup boil one minute, strain, add remaining butter, and sprinkle with parsley.

Mushroom Potato Soup

  • 1/2 lb mushrooms, chopped
  • 1 small onion, minced
  • 3 tablespoons flour
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons salt
  • 1 tablespoon butter
  • 2 med. potatoes, peeled and cubed
  • dash of pepper
  • Chopped chives

In a large heavy Dutch oven cook mushrooms and onion in margarine 5 minutes. Stir in flour and cook 2 minutes more. Gradually add 5 cups of water. Cook stirring until mixture thickens and boils.

Add remaining ingredients except the chives. Cover and simmer 45 minutes or until the potatoes are tender. Garnish with chives. Tip: To make potato soup omit the mushrooms. Makes 8 servings.
Recipe circa 1977

Navy Bean Soup

  • 7 cups water
  • 1 lb dried navy or pea beans (about 2 cups)
  • 2 cups cubed cooked smoked ham
  • 1 ham bone
  • 1 small onion, finely chopped (about 1/4 cup)
  • 1/2 tsp. salt
  • 1 bay leaf
  • Dash of pepper

Heat water and beans to boiling in Dutch oven boil 2 minutes. Remove from heat cover and let stand 1 hour. Stir in remaining ingredients. Heat to boiling reduce heat. Cover and simmer, skimming off foam occasionally, until beans are tender, about 1-1/4 hours (do not boil or beans will burst). Add water during cooking if necessary. Remove ham bone trim ham from bone and stir into soup. 7 servings (about 1 cup each)

Great Northern Bean Soup

Boil ham bone (or 1 cup baked ham, diced) in 3 cups water for 30 minutes. Wash and drain 1 pound dry beans. Add beans and 1 small diced onion to ham cover with water and bring to boil. Turn down heat and simmer 3 to 4 hours or until beans are tender, adding just enough water to keep beans covered. They absorb quite a bit of water, so check every 1/2 hour or so to be sure they don't cook dry.
Recipe from a Neighborhood Delights 1998 cookbook pg 153

Cheesy Broccoli Soup

  • 1/2 cup finely chopped celery
  • 3 Tblsp onion
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 1/2 cup milk
  • 2 pkg "cup a broth chicken flavor"
  • 18 oz pkg frozen chopped broccoli cooked
  • 1/4 tsp salt
  • 3/4 cup grated cheddar cheese

Saute celery and onion in butter until tender. Stir in flour until smooth, add milk and broth in gradual amounts. Stir after each addition until smooth. Heat and stir until thicken slightly, add broccoli and seasoning. Heat stirring frequently for 10 minutes. Do not boil. Stir in cheese until melted. Serves 4.
Recipe from a SD Special Olympics Cookbook pg 14

Split Pea Soup

  • 2 quarts water
  • 1 carrot (cut up)
  • 1 onion (cut up)
  • 2 stalks of celery (cut up)
  • 3 whole cloves
  • 1 ham bone
  • 1 cup split peas (quick cooking)

Cook everything together about 2 hours or until vegetables are soft. Remove bone and put liquid and vegetables through sieve. Salt to taste.
Recipe from a 1963 church cookbook

Sergei's Soup

  • 1 lb lean pork cut into chunks
  • 2 onions - chopped
  • 4 potatoes peeled and diced
  • 2 cans drained pinto beans
  • sour cream or dill vegetable dip
  • water to boil
  • Salt to taste

Cook the pork and the two chopped onions in large pot of water. When tender, add the diced potatoes and 2 drained cans of pinto beans. Cook until potatoes are done. Add salt to taste. Serve with a dollop of sour cream or dill vegetable dip.
Recipe is from Russia

Hamburger Soup

  • 1 lb ground beef
  • 1 c. chopped onion
  • 1 c. diced raw potatoes
  • 1 c. sliced carrots
  • 1 c. shredded cabbage
  • 1 c. sliced celery
  • 4 c. tomatoes
  • 1/4 cup rice
  • 3 c. water
  • 4 tsp. salt
  • 1/4 tsp. basil
  • 1/4 tsp. thyme
  • 1 bay leaf

Brown meat and onion, drain. Add all remaining ingredients and bring to a boil. Cover and simmer for 1 hour. Makes 9 cups.

New Year's Day Good Luck Soup

    Scant 1/4 cup of each of the following:

Wash beans, cover with water. Add 2 tablespoons salt. Soak overnight in refrigerator. Drain. Put in pot with 1 quart water, ham or jowl and 1 chopped onion. Boil slowly adding water if necessary. Add 1 can tomatoes, chopped red pepper 1 clove garlic (minced), juice of 1 lemon pinch of ginger, salt and pepper to taste. Simmer until done. GOOD LUCK!
Recipe from 1985 Warrick County Right to Life pg 23-24

My Note: I was happy when I found this recipe because I was always buying those bags of mixed beans with the little packet of ham seasoning, until they got too expensive. Now I can mix my own bag.

Scandinavian Brown Cabbage Soup

  • 1 large head cabbage, shredded
  • 1/4 cup butter
  • 2 Tblsp brown sugar
  • 1 quart bouillon or more
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp allspice

Brown cabbage in butter until light brown in a large kettle, stir occasionally. Add brown sugar, add rest of ingredients. Simmer 1 hour. Serves 6 to 8.

Czechoslovakian Good Friday Soup

  • 1/4 cup margarine or butter
  • 3 medium carrots, sliced
  • 2 medium onions, thinly sliced
  • 1 1/2 cups cabbage, shredded
  • 1/4 cup parsley
  • 1/2 tsp. salt
  • 2 cans chicken broth
  • 1 pkg. frozen French cut green beans
  • shredded cheese

Melt butter in skillet. Cook carrots, onions, cabbage, parsley and salt in margarine 20 minutes. Add broth and green beans. Heat to a boil. Reduce heat to low cover pot and simmer 15 minutes, or until vegetables are fork tender. To serve place desired amount of shredded cheese in bowls and ladle hot soup over the cheese.
Recipe is from an Armour SD cookbook pg 10

Homemade Noodles

Beat egg slightly, add salt, and flour enough to make very stiff dough knead, toss on slightly floured board, and roll thinly as possible, which may be as thin as paper. Cover with towel, and set aside for twenty minutes then cut in fancy shapes, using sharp knife or French vegetable cutter or the thin sheet may be rolled like jelly-roll, cut in slices as thinly as possible, and pieces unrolled. Dry, and when needed cook twenty minutes in boiling salted water drain, and add to soup.
Fanny Farmer Recipe 1893


There’s Nothing Better Than This Cheesy Potato Soup

Silky-smooth and simple to make, it gets verve and heat from homemade pickled jalapeños.

One of the many upsides to having a spouse who loves to bake bread is that our soup consumption goes up as the temperatures go down. Because, really, is there a homier winter meal than a butter-slathered slice of sourdough dunked in a bowl of homemade soup?

I’ll make soup out of almost anything that crosses my cutting board, but potatoes are a staple in the pot. Usually, I pair them with leeks for a brothy, allium-sweet soup filled with pillowy nuggets of Yukon Golds.

But this potato-Cheddar variation is an entirely different thing. Taking its cue not from chunky vegetable soup but from cheesy mashed potatoes, it’s a silky-smooth purée that’s rich but not excessive, hearty but not heavy, and spiked with a little chili powder and a lot of garlic to liven things up.

Served unadorned, it’s a lovely and mellow meal in its own right. But the no-cook, quick-pickled jalapeños really make it shine, and throwing them together couldn’t be easier. Just slice them, douse them with fresh lime juice, stir in a pinch of salt and sugar, and let everything hang out while the soup simmers. That’s all there is to it, and the payoff is big, with the jalapeño slices perking up every spoonful of soup.

One thing you’ll have to decide is whether to remove the jalapeño seeds. This will depend on how spicy you like things, and how fiery your peppers are. Sometimes you can predict the heat of a chile by smelling it — if it’s a scorcher, it will make your nose tingle. But a more reliable way is to cut one open and give its guts a lick. Usually, I end up removing some but not all of the seeds by shaking the opened pepper over the sink. It’s the lazy person’s way, and it works for me.

Along with the pickled peppers, I garnish bowls with some cilantro and scallions for freshness, plus plenty of grated Cheddar, which melts into a gooey raft as it meets the hot soup.

Then pair it with a leafy salad for something green, along with slices of good crusty bread to round it all out. Whether you get those slices from a homemade loaf or otherwise, you’ll be happy for the chance to sop up every last drop of this savory, creamy soup.


Slow Cooker Potato Soup

Don’t forget to pin this post to your recipe Pinterest board. It’s such an easy soup to make and completely homemade.

Slow Cooker Potato Soup Shopping List

  • 2 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 1 large diced russet potato
  • 1/2 cup chopped celery
  • 1 cup whole kernel golden corn
  • 1/2 cup cubed Velveeta or other brand melting cheese
  • 1/2 cup shredded cheddar cheese

How to make Slow Cooker Potato Soup Step-By-Step

Even though this soup is homemade, it’s still one of the easiest soups I’ve ever made. Here are the step by step instructions. You can print a recipe card at the bottom of this post.

First, combine all ingredients except cheeses in a slow cooker, cook on medium for 4 hours.


Next, add in cheeses, cook another hour, stirring occasionally.

When you cut up your potatoes, keep them bite-sized. Food prep is one place I tend to want to rush. But if you take time to cut them in small cubes, they will cook faster and be easier to eat.

Finally, just serve with cheese topping, green onions, bacon, or black olives. That is it!

I told you it was the easiest thing ever to make!

What kind of potatoes are best for soup?

I used Yukon potatoes. They are a fantastic all-purpose potato that works in almost any recipe.

You can also use red potatoes. Red potatoes have a really low starch content that makes them a perfect addition to soups.