Cheesy potato and corn soup

    9 hours 15 min

    This soup is not only delicious, but it's also quick and easy to make. Cream style corn is cooked in a slow cooker with potatoes and carrots in a cheesy soup base.

    92 people made this

    Serves: 6 

    • 425g tinned cream style corn
    • 150g peeled and cubed potatoes
    • 130g chopped carrots
    • 1/2 onion, chopped
    • 1 teaspoon celery seeds
    • 1/2 teaspoon ground black pepper
    • 825ml vegetable stock
    • 450g ready-made cheese sauce

    Prep:15min  ›  Cook:9hr  ›  Ready in:9hr15min 

    1. In a slow cooker, combine cream style corn, potatoes, carrots, onion, celery seeds and pepper. Add stock and cover, cook on low 8 to 10 hours.
    2. Stir in cheese sauce and cook 30 to 60 minutes or until cheese sauce is well blended with vegetables.

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    Reviews in English (76)


    This soup was wonderful!!! I didn't have the processed cheese so I just used cubed sharp cheddar and colby jack. Did add a little more potatoes and some broccolli. Didn't have vegie broth so I used four chicken boullion cubes with package directions for broth. Had on hi for four hours bacause I started kind late. People who don't like soup liked this! Goes perfect with the "Italian Soup Bowls" also on this site. Enjoy!  -  10 Dec 2002  (Review from Allrecipes US | Canada)


    Took me only 15 min prep time even with the extras I added ( shreadded carrots instead of chopped, broccoli florets, half a handful of green onion, pinch of chili powder, and minced fresh garlic). The flavors blended so well together and made the whole house smell so good during the cold winter. Served it with french bread for dipping and sprinkled shreadded cheddar cheese and parsley on top for garnish with a small side salad. Best of all, the WHOLE family loved it.  -  05 Jan 2006  (Review from Allrecipes US | Canada)


    I made quite a few changes and ended up with a delicious, hearty soup! I used salsa con queso instead of the cheese sauce, omitted the celery seed and carrots, and added a can of black beans, about half a package of fresh spinach (chopped up in the blender with the vegetable broth, then added) and 1 c of salsa. I garnished it with shredded cheddar and a bit of cilantro, and WOW, what a tasty dish! I feel a lot better about the nutritional value too with the beans and spinach added. The spiciness of the salsa completely overrode the flavor of spinach. I will definitely make it over and over. Thanks for the base recipe!  -  27 Sep 2009  (Review from Allrecipes US | Canada)