“Everyone has their own favorite potato soup recipe. This is mine! I got it from my friend Melanie who is an excellent cook. I like to puree ALL of the potatoes, but you certainly don't have to. Leave some chunky potatoes if you wish!”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot, saute the onion and celery in the butter until tender. (I use a stock pot/soup pot).
  2. Add potatoes and chicken broth.
  3. Bring to a boil; boil covered until potatoes are fork tender (about 10 to 15 minutes).
  4. Puree in a blender or food processor until smooth; return to pot.
  5. Stir in Velveeta cheese, milk, salt, pepper and paprika.
  6. Cover and cook over low heat until cheese is melted.
  7. Serve and Enjoy! I like to serve this soup with homemade sourdough croutons. Yum!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: