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Potato Cheese Soup


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  • 6-8 potatoes, diced
  • 1-2 carrots, sliced
  • 1 can (10 3/4 oz.) cream of chicken soup
  • 1/4 cup celery, sauteed
  • 2 tbls. or 2 chicken bouillion base
  • 1 tsp. garlic powder
  • 1 cup half & half cream
  • 1 1/2 cups wisconsin cheese (or your choice)
  • bacon bits and chopped green onions to garnish


Preparation time 30mins
Cooking time 60mins


Step 1

In a large sauce pan boil potatoes and carrots until tendern. Discard all liquid except 1 cup. Add soup, boullion base and garlic. Heat through. Stir in cream and bring back to simmer. Add cheese a portion at a time, stirring until smooth after each addition.

Add any additional ingredients, i.e. bacon bits, chives, green onions, etc.


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