POTATO ARUGULA SOUP RECIPES

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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

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.

HOMEMADE CHEESY POTATO SOUP - TASTE OF HOME



Homemade Cheesy Potato Soup - Taste of Home 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

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.

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