CREAMY POTATO AND CHEESE SOUP

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Creamy Potato and Cheese Soup image

My mother-in-law shared this recipe with me shortly after my husband and I were married. A bowl of the hot and creamy soup is perfect on a cold winter day.-Michelle Wollenburg, Beatrice, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10-12 servings (3 quarts).

Number Of Ingredients 10

1 medium onion, chopped
1 celery rib, chopped
1 medium carrot, grated
1/2 cup butter
2 tablespoons all-purpose flour
4 cups milk
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup Velveeta, cubed, or cheddar cheese, shredded
6 large potatoes, peeled, diced and cooked (about 8 cups)
1 teaspoon seasoned salt

Steps:

  • In a Dutch oven, saute onion, celery and carrot in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add soup, cheese, potatoes and seasoned salt; mix well. Cook and stir until cheese is melted and soup is heated through.

Nutrition Facts :

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