Creamy Potato Soup Recipe
- Kim
- 12 minutes ago
- 3 min read
This Creamy Potato Soup is the perfect comfort food, made with hearty potatoes and vegetables all in a rich, cheesy and velvety broth. Simmered with gentle heat, the potatoes become perfectly soft and soak up all the  flavor. It is a satisfying soup that is simple to make and full of comforting goodness.
I have enjoyed this delicious and easy potato soup so many times over the years because it is my mother-in-law’s recipe. I can still remember walking into her home and smelling this Creamy Potato Soup simmering on the stovetop. If you are a fellow creamy soup recipes lover, like me, I highly recommend this one. It has a rich cheese base that gives it incredible flavor, along with tender potatoes, celery, carrots, and onion in every spoonful.
What You Need
Red Potatoes
Water
Chicken Bouillon Cubes
Celery
Carrots
Onion
Parsley Flakes
Salt
Black Pepper
All Purpose Flour
MilkÂ
Velveeta CheeseÂ
Tips for Creamy Potato Soup
Use Yukon gold potatoes for a naturally buttery flavor, russet potatoes for a thicker texture, or red potatoes for a firmer bite.
Velveeta cheese will provide a smooth, creamy and stable texture whereas shredded cheddar cheese offers superior, sharp cheddar flavor but tends to break, turn grainy or clump if not melted carefully in the soup.Â
Cut potato cubes evenly so they cook at the same rate and create tender potatoes throughout the soup
If you prefer fewer chopped vegetables, use an immersion blender to blend part of the soup directly in the soup pot.
More Delicious Soups
How to Make Creamy Potato SoupÂ
Step 1: Clean, peel and chop the celery and carrots into bite size pieces and set aside. Peel and cut onion into small pieces and set aside. Cut the block of Velveeta cheese into small blocks and set aside. Combine 2 bouillon cubes with 2 cups hot water and mix to dissolve (or 2 cups of chicken stock may be used) and set aside.Â
Step 2: Peel and cut 6 cups of potatoes in to bite size cubes and add to a quart size sauce pan (or soup pot) along with 2 cups of water with bouillon cubes (or 2 cups chicken broth), 1 cup sliced celery, 1 cup thinly sliced carrots, 1/2 cup chopped onion, 2 teaspoons dried parsley flakes, 1 teaspoon of salt and 1/2 teaspoon black pepper and cook on medium-high heat until it comes to a boil, then reduce heat to low. Simmer covered for 10-20 minutes or until the potatoes are tender.Â
Step 3: In a small bowl, blend flour into 1/4 cup milk to form a smooth paste. Stir the flour paste into the soup and stir to combine. Add remaining 2 3/4 cup milk and 12 ounces Velveeta cheese and cook on medium heat to medium low heat, stirring frequently to keep from sticking, until thickened. If the soup becomes too thick, stir in a splash of cold water or additional chicken stock until it reaches your desired consistency.
Above Left: Flour and water added vegetables to thicken the soup. Above Right: Velveeta cheese added to soup for that delicious cheesy flavor.
Step 4: Ladle the Creamy Potato Soup into a bowl and top with shredded cheddar cheese, green onions, crispy bacon bits, parsley flakes, red pepper flakes, or a dollop of sour cream (all optional) and enjoy!
How to Store Creamy Potato Soup
Store leftovers of this homemade potato soup in an airtight container in the refrigerator for 3-4 days. To enjoy a bowl of soup the next day, reheat gently over medium-low heat for best texture.
This delicious soup is made with simple ingredients that delivers tender potatoes in a cheesy potato soup base that tastes like the best potato soup you have ever had. It is classic comfort food that always hits the spot. With its velvety texture, rich flavor, and comforting aroma, this classic soup is one you will come back to again and again. It's Forkin' Good!Â
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