My Creamy Potato Soup

My Creamy Potato Soup


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I have created a creamy rich tasting potato soup by looking at several recipes and using ideas from those recipes to create my own. This soup is wonderful on a cold winter day!

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Charlotte, NC

Serving Size / Yield

1 batch


  • 4 C. peeled, cubed potatoes (any kind)
  • 3 14.5-oz cans chicken stock
  • 1 C. onion, chopped finely
  • 1/4 C. celery, chopped finely
  • 4 Tbs. butter
  • 2 Tbs. flour
  • 1 tsp. French Fry Seasoning
  • Salt and White pepper to taste
  • 1/2 tsp. garlic powder
  • 4 Tbs. cream cheese (optional)
  • 1 pt. half and half or whipping cream
  • 3/4 C. Velveeta cheese, cubed
  • 1/2 C. shredded white cheese or blend, such as Mexican blend

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Put cubed potatoes in large pot with chicken broth on medium heat. Saute onions and celery in a skillet with the butter until tender but not brown. Add flour; stir. Add a cup of water while stirring. Add mixture to the potato pot. Add seasonings. Cook until potatoes are tender. Mash potatoes while still on the burner using a hand potato masher (leaving them chunky). Add cheeses and stir until they are melted. Add 1 pint (or more) of half and half or whipping cream. Serve with garlic cheese toast.

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