To Die for Cheesy Potato Soup

To Die For Cheesy Potato Soup

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Lisa Johnson


I got this recipe from a friend of mine and have tweeked it up some. My kids beg me to make it when the weather starts to get chilly. It will warm you up from head to toe! Oh and by the way I don't measure so you need to use your judgment when making, I do everything by taste.


★★★★★ 1 vote

20 Min
45 Min


  • 5-6 medium
    potatos diced
  • 1 medium
    onion diced
  • 5-6
    celery stalks diced
  • 1 stick
  • 1
    small container of sour cream
  • 1/4 c
    instant potato flakes, dry
  • 1 qt
    heavy whipping cream
  • 1 pkg
    velveeta cheese cubed (1/2 of the brick)
  • ·
    salt, pepper, and garlic salt

How to Make To Die for Cheesy Potato Soup


  1. In a large pot put the diced potatos, onion and celery, and butter, add enough water to just barely cover everything. Bring to a boil until potatos are tender. Reduce heat to very low (DO NOT DRAIN WATER OFF), add heavy cream (can use milk instead) I will add a little bit of milk to this also depending on how much broth I want. Add just a pinch of salt, pepper and garlic salt to taste. Stir and add velveeta (Depending on my mood I have used the whole brick of cheese -- I get the big box of it) stir until melted, add sour cream and stir till it melts into the soup base. To thicken it up I add the potato flakes, I really don't measure, I add and stir until I get the thickness I want. Be sure to stir in between adding the potato flakes because it will thicken quick. Serve with garlic cheese bread or a salad! Enjoy!!!

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About To Die for Cheesy Potato Soup

Course/Dish: Cream Soups
Other Tag: Quick & Easy

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