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Cheese Potato Soup

Name: Cheese Potato Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5 cups.
Ingredients: 1 medium potato, peeled and diced; 1/4 cup each chopped onion, celery and carrot; 1 teaspoon chicken bouillon granules; 2-1/2 cups water; 1-1/3 cups frozen mixed vegetables; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 1/2 pound process cheese (Velveeta), cubed

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Test Kitchen Approved

Total Time

Prep: 15 min. Cook: 25 min.

Makes

5 cups

Our Test Kitchen downsized this family-favorite soup from Katie Peat of Palmer, Illinois. “It’s creamy and smooth, and easy to make,” says Katie. “I serve it with sandwiches or crackers and dip.”

Cheese Potato Soup Recipe photo by Taste of Home

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Ingredients

1 medium potato, peeled and diced
1/4 cup each chopped onion, celery and carrot
1 teaspoon chicken bouillon granules
2-1/2 cups water
1-1/3 cups frozen mixed vegetables
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 pound process cheese (Velveeta), cubed

Directions

In a large saucepan, combine the potato, onion, celery, carrot, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are almost tender.
Stir in mixed vegetables and chicken soup. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender. Stir in cheese just until melted (do not boil).

Nutrition Facts

1 cup: 211 calories, 6g fat (4g saturated fat), 24mg cholesterol, 1087mg sodium, 27g carbohydrate (8g sugars, 3g fiber), 12g protein.

Cheese Potato Soup

Total Time

Makes

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