Is it feeling like Fall at your house yet? Here in Tennessee, we’ve had some warm days this week, but with the forecast of rain and cooler temperatures this weekend, what better time to make Cheesy Potato Soup!
This is my absolutely ALL-TIME favorite soup recipe! I couldn’t count the number of times I have made this through the years. My mother first had the recipe and passed it down to me shortly after I married. It is the number one most requested soup by my husband and children. I nearly always double the recipe when I make it and still never have leftovers!
There is one big tip that I must give you in order to make this turn out just right. When you add water to cook your vegetables, do NOT put too much or the soup ends up very watery! I have had it happen and others that I gave the recipe to has had it happen. Put the minimum amount necessary to get your potatoes/celery/onion cooked. My potatoes are just barely covered at all. When the soup is finished, it should be more like a chowder that is thick, rich, and creamy.
(Confession: When I made the soup this week that is shown in the pictures, I wasn’t paying attention and added too much milk. The soup in these pictures is a slightly thinner than it should be).
- 5 medium to large potatoes, peeled & chopped
- 4 stalks celery, finely chopped
- 2 medium to large onions, finely chopped
- 1 teaspoon black pepper
- 2 teaspoons salt
- 2 tablespoons parsley
- 1 stick butter
- 1 cup milk
- 2 tablespoons flour
- 3/4 pound Velveeta cheese
Cook potatoes, celery, onions, pepper, salt, and parsley in a large pot just barely covered with water.
When potatoes are tender, add butter to the pot.
Bring to a boil.
Mix the milk and flour together.
Stir into the potatoes, slowly boiling until thickened.
Add Velveeta that has been cut into small cubes, melting it into the soup.