Potato Soup

Jennifer Tennyson


Blue Ribbon Recipe

This is creamy and delicious... a real winner. I topped it with a little crumbled bacon for an added bonus. Try it and see what you think! The Test Kitchen


★★★★★ 8 votes

Stove Top


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  • 3 Tbsp
  • 1/4 c
  • 4 c
  • 1 can(s)
    cream of chicken soup
  • 1/2 lb
    processed american cheese cubed
  • 6-8
    potatoes, cubed, cooked and drained
  • ·
    salt and pepper to taste

How to Make Potato Soup


  1. Melt butter.
  2. Whisk in flour and cook a minute.
  3. Slowly add milk, while whisking.
  4. Simmer for 5 minutes or until thick.
  5. Add cream of chicken soup and cheese.
  6. Whisk until cheese is melted.
  7. Add potatoes.
  8. If soup needs to be thinned to reheat add some milk to keep the taste the same. Don't add water.
  9. Season with salt and pepper.

Printable Recipe Card

About Potato Soup

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

Show 8 Comments & Reviews

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