Creamy Cheesy Potato Soup

Creamy Cheesy Potato Soup Recipe

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Dorene Nagy


I had to go to school on the late session, which meant I went to school at 1 pm and came home at 8pm. It was very hard to know what you would want to eat that late. This is one of my favorites anytime. It goes great with the All-Bran muffins. Won't fix it without them. Try it, its comfort food on a cold snowy evening in front of the fire place. Yum!


★★★★★ 1 vote

10 Min
30 Min
Stove Top


  • 8 medium
    potatoes, ( i like russet potatoes)
  • 5 slice
    american cheese
  • 1/2 c
    cheddar cheese
  • 1 c
  • 1 tsp
  • 1 tsp
    fresh ground pepper
  • 2 Tbsp
    chicken bouillon granules
  • 1/2 small
    onion chopped and sauteed in butter (optional)
  • 1 box
    chicken stock (added to water)

How to Make Creamy Cheesy Potato Soup


  1. Peel and cut potatoes into 2 inch squares. Rinse really good. Put in large saucepan and cover with water. Add salt and pepper. Let boil till potatoes are tender. Do not dump your water. Cut your american cheese slices in small stripes so will melt easy. Set aside with cheddar cheese. Put in 2 tablespoons of the chicken bouillon granules in a jar or 1 box of chicken stock in with potatoes. Add milk, and cheeses. Let simmer 10 minutes to thicken and get creamy. Optional: sauteed chopped onion added during simmer. Be careful not to let boil or cheese will separate. When you serve, garnish with a sprinkle of cheddar cheese on top.

Printable Recipe Card

About Creamy Cheesy Potato Soup

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #potato #cheese

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