Cheesy Potato and Vegetable Soup

    Cheesy Potato and Vegetable Soup

    (51)
    7saves
    2hr30min


    48 people made this

    About this recipe: A super-rich and deliciously creamy potato soup. Carrots, celery, potatoes and cheese are simmered together in a creamy soup base. It's the perfect winter warmer.

    Ingredients
    Serves: 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

    Method
    Prep: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 & ratings
    Average global rating:
    (51)

    Reviews in English (51)

    by
    110

    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  (Review from Allrecipes US | Canada)

    by
    68

    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  (Review from Allrecipes US | Canada)

    by
    57

    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  (Review from Allrecipes US | Canada)

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