HOMEMADE LOADED POTATO SOUP RECIPES

Name: Homemade Cheesy Potato Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 10 servings (2-1/2 quarts).
Ingredients: 2 tablespoons butter; 1 medium onion, chopped; 6 medium potatoes, peeled and cubed; 5 cups water; 2 cups 2% milk; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 1/2 teaspoon garlic salt; 1/8 teaspoon pepper; 12 ounces Velveeta, cubed; Minced fresh parsley

HOMEMADE CHEESY POTATO SOUP RECIPE: HOW TO MAKE IT

Homemade Cheesy Potato Soup Recipe: How to Make It image

It doesn't take long to put bowls of this comforting cheesy potato soup recipe on the table. Convenience items, such as canned soup and processed cheese, simplify the preparation. —Tammy Condit, League City, Texas

Provided by Taste of Home

Categories Lunch

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 medium onion, chopped
6 medium potatoes, peeled and cubed
5 cups water
2 cups 2% milk
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 teaspoon garlic salt
1/8 teaspoon pepper
12 ounces Velveeta, cubed
Minced fresh parsley

Steps:

Melt butter in a Dutch oven over medium-high heat. Add onion; cook and stir until tender, 5 minutes. Add potatoes and water; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15 minutes.
Stir in the milk, soup, garlic salt and pepper; heat until warmed through. Add cheese; stir until cheese is melted. Sprinkle with parsley.

Nutrition Facts : Calories 296 calories, FatContent 15g fat (8g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 803mg sodium, CarbohydrateContent 31g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 11g protein.

GRANDMA'S HOMEMADE POTATO SOUP - DEEP SOUTH DISH

Grandma's Homemade Potato Soup - Deep South Dish image

An old fashioned, simple, chunky potato soup like Grandma made, with russet potatoes, onion and celery, butter, evaporated milk, a little flour, and seasoned with salt and pepper.

Provided by Deep South Dish

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Number Of Ingredients 9

Ingredients

2 pounds russet potatoes, peeled and cut into large chunks (about 1-1/2 inch)
1/2 cup chopped sweet onion
1/2 cup chopped celery
3 tablespoons all purpose flour
Kosher salt and freshly cracked black pepper, to taste
1/4 to 1/2 cup (1/2 to 1 stick) salted butter
Water to cover
1 (12 ounce) can evaporated milk
Shredded cheese, for garnish, optional

Steps:

Toss the potatoes with the onion, celery, flour and salt and pepper; set aside for about 10 minutes.
Meanwhile melt the butter in a Dutch oven or soup pot. Add the potato mixture to the pot; stir to coat. Add enough water to cover the potatoes and bring to a boil; stir in the milk, reduce to a simmer, and cook, uncovered, stirring occasionally about 25 to 30 minutes, or until potatoes are tender.
Taste, adjust salt and pepper, and continue cooking on simmer, uncovered, until the soup reach desired consistency and thickness. Garnish each serving with shredded cheese if you like and serve immediately.

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