Potato Cheese Soup

Ingredients

• 1,200 g (8 cups)potatoes, diced and boiled
• 28 g (2 tablespoons)butter
• 150 g (1 cup)onions, chopped
• 200 g (2 cups)celery
• 16 g (2 tablespoons)flour
• 1½ teaspoonssalt
• 1½ teaspoonspepper
• 1½ teaspoonsSlap Ya Mama® seasoning
• 946 ml (4 cups)vegetable broth
• 473 ml (2 cups)double cream
• 227 g (8 oz)Velveeta cheese, cubed
• 226 g (2 cups)sharp Cheddar, shredded

Instructions

1. 1

   Cut the potatoes

   Peel the potatoes and cut them into 1.3–1.9 cm chunks. Put them in a large Dutch oven or saucepan and cover with water.

2. 2

   Boil and mash

   Cook the potatoes for about 15–20 minutes, until a fork slips in easily. Drain them in a strainer, set aside, and mash about half to help thicken the soup.

3. 3

   Soften the vegetables

   In the same pan, melt the butter. Add the chopped onions and celery and sauté for about 8–10 minutes, until the celery is soft and the onions are translucent.

4. 4

   Cook the flour

   Sprinkle the flour over the vegetables, stir it in and cook for about a minute.

5. 5

   Add the liquids

   Pour the vegetable broth and double cream into the pan. Add the salt, pepper and seasoning.

6. 6

   Heat and add cheese

   Cook over low to medium heat until hot, then add the Velveeta and Cheddar and stir.

7. 7

   Stir in potatoes

   When the cheese has melted, stir in the mashed potatoes, then add the remaining potato chunks to the liquid.

8. 8

   Keep warm

   Continue cooking over low heat until the soup is ready to serve.

9. 9

   Finish with cheese

   Top with extra cheese if desired.

What is potato cheese soup?

Potato cheese soup is a hearty American-style soup built around potatoes, dairy and melted cheese. This version pairs potato chunks with celery and onion, then uses some mashed potato to give the broth extra body.

The recipe description points to Marie Callender’s soup as its inspiration. A combination of Velveeta and sharp Cheddar makes this homemade take especially rich and savoury.

Nutrition and macros by portion

The nutrition label shows one serving as written: 594 calories, 19g protein, 48g carbs, 37g fat.

The potatoes and flour provide most of the carbohydrates, while the butter, double cream and cheeses contribute much of the fat. The potatoes, cream and cheeses also provide some protein; serve a moderate bowl with salad or green vegetables to balance the plate.

The potato texture

Chunk size: Cut the potatoes into even 1.3–1.9 cm pieces so they cook at a similar rate.

Two textures: Mashing about half of the cooked potatoes thickens the soup, while leaving the rest in chunks gives each serving some bite.

Build the vegetable base

Onion and celery: Cook them in butter for the full 8–10 minutes, until the celery softens and the onion turns translucent. This gives the vegetables time to become tender before the liquids go in.

Flour: Stir it through the vegetables and cook for about a minute before adding broth and cream, so it is distributed through the base.

Melt the cheese gently

Heat: Bring the broth and cream mixture up to hot over low to medium heat, then add the cheeses. Keep the heat gentle as they melt and stir to help them blend into the soup.

Cheese: Velveeta melts into the liquid, while sharp Cheddar contributes a fuller cheese flavour. Add them after heating the liquids, as directed.

Check the consistency

Tender potatoes: The initial boiling is done when a fork goes through the potatoes easily, which should take about 15–20 minutes.

Finished soup: Once the cheese has melted and both the mashed and chunked potatoes have been stirred in, keep the pan over low heat until serving. Avoid rushing the vegetables; they should be soft before the flour and liquids are added.

Plan the cooking time

The stated total time is 70 minutes. The potato boiling takes about 15–20 minutes and the celery and onions need about 8–10 minutes; allow time for preparing the ingredients and heating the soup through as well.

Keep the finished soup on low heat until you are ready to serve it, stirring gently as needed.

What to serve with it

Serve the soup in bowls with extra cheese on top if you like. Bread or a simple green salad can make a practical accompaniment to the rich, filling soup.

For a lighter-feeling meal, add a crisp salad or steamed green vegetables alongside rather than increasing the amount of cheese on top.

Recipe notes & tips

• Cut the potatoes into evenly sized chunks so they become tender at about the same time.
• Drain the potatoes well before mashing half of them.
• Cook the onions and celery until soft before adding the flour.
• Stir the flour into the vegetables and cook it for about a minute.
• Keep the heat low to medium when melting the cheese, and stir gently.
• Add extra cheese on top only if desired.

Variations

• More vegetables: Add extra celery for a stronger vegetable presence.
• Cheddar finish: Sprinkle additional sharp Cheddar over each bowl before serving.
• Chunkier soup: Mash less than half of the potatoes for more pieces in each spoonful.
• Smoother soup: Mash more of the cooked potatoes before adding them back to the pan.
• Milder seasoning: Reduce the Slap Ya Mama® seasoning to suit your taste.

Common mistakes to avoid

• Uneven potato chunks: They can cook at different rates; cut them to a consistent 1.3–1.9 cm size.
• Undercooked potatoes: They will be hard to mash; cook until a fork slips in easily.
• Skipping the flour cook: The flour may not disperse well; stir it through the vegetables and cook for about a minute.
• Adding cheese before the liquid is hot: Follow the method and heat the broth and cream first.
• High heat after adding cheese: The soup may not stay smooth; keep it over low heat and stir gently.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan over low heat, stirring regularly; avoid bringing the soup to a rapid boil.

Frequently asked questions