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Creamy potato soup


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Rate this recipe 4.4/5 (50 Votes)


  • 5 c. cubed, peeled potatoes
  • 1 1/2 c. water
  • 3/4 c. chopped celery
  • 3/4 c. sliced carrot
  • 1/2 c. chopped onion
  • 1 tsp parsley flakes
  • 1 tsp salt
  • 1/4 tsp freshly cracked black pepper
  • 2 chicken bouillon cubes
  • 2 1/4 c. skim milk, warmed
  • 2 tbsp flour
  • 8 ounces Hy-Vee Smooth and Cheesy, cubed


Preparation time 20mins
Cooking time 25mins


Step 1

In a large saucepan or Dutch oven, combine potatoes, water, celery, carrot, onion, parsley, salt, pepper and bouillon cubes. Simmer until potatoes are just tender, about 10 to 15 minutes.

Combine warmed milk and flour; add to hot potato mixture. Stir in cheese and heat until cheese has just melted, about 10 minutes.


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