Real Recipes From Real Home Cooks ®

potato cheese soup

(1 rating)
(1 rating)
yield 8 serving(s)
prep time 20 Min
cook time 35 Min

Ingredients For potato cheese soup

  • 8 c
    chicken stock
  • 32 oz
    bag hash brown potatoes, shredded
  • 1 lb
    box velveeta
  • 1 c
    onion, chopped
  • 1 c
    celery, shopped
  • 1/2 tsp
    salt
  • 1/2 tsp
    black pepper
  • 8 oz
    container sour cream
  • 1/2 to 3/4 c
    milk
  • 4 Tbsp
    flour

How To Make potato cheese soup

  • 1
    Combine the chicken stock, potatoes, Velveeta, onion, celery, salt and pepper in a large pot. Bring to a gentle boil. Reduce heat to medium-low; cover and simmer until the potatoes are tender, about 30 minutes.
  • 2
    If you would like your soup thicker, wisk together 1/2 to 3/4 cup of milk and 4 tablespoons of flour making sure there are no lumps. Bring the soup back up to a gentle boil and add the milk/flour mixture and stir to thicken. Reduce heat to medium/low again. Add sour cream at the end before eating letting it simmer long enough for the sour cream to get hot.

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