Potato and cheese soup

    30 min

    A simple and easy soup recipe. Potatoes are simmered with chicken stock, celery, onion, condensed chicken soup and processed cheese. Serve with fresh, crusty bread.

    32 people made this

    Serves: 6 - 8

    • 2 litres water
    • 4 potatoes, peeled and cubed
    • 2 cubes chicken stock
    • 2 sticks celery, chopped
    • 1 onion, chopped
    • 2 (295g) tins cream of chicken condensed soup
    • 50g Kraft processed cheese slices, unwrapped and chopped

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large pot over high heat, combine the water, potatoes, stock cubes, celery and onion. Bring to the boil and cook until soft. Reduce heat to low and use a masher to mash down the potato mixture in the pot to desired consistency.
    2. Add the chicken soup and lightly whisk, until smooth. Add the cheese a little at a time, stirring often, until melted.

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    Reviews in English (22)


    Great recipe! I followed another suggestion and reduced the amount of water to 7 cups. In addition, I added 6 pieces of bacon, cooked and crumbled, to the soup when I added the sliced Velveeta. I'll be making this soup again!  -  30 Jan 2004  (Review from Allrecipes US | Canada)


    Followed this one exactly and my only complaint is that the Velveeta never completely melted but by the time it did enough to eat, the potatos were overdone. Next time I would add more potatos so that it will be a bit more chunky. Second bowl in I added some cumin and liked it even better. Paprika, chives, and crutons for garnish. Thanks!  -  04 Dec 2010  (Review from Allrecipes US | Canada)


    Didn't really care for this at our house. It taste more like potato soup than cheese soup and I won't make again.  -  20 Dec 2003  (Review from Allrecipes US | Canada)