Potato Cheese Soup Recipe

This potato cheese soup that we call Golden Cream Soup is one of my favorites! I loved it as a child, and make it now for my husband and baby. It's not the fastest soup at approximately 1 hour, but it's certainly delicious.

potato cheese soup


  • 4 cups chopped potatoes (small pieces - I use red potatoes and leave the skin on, it takes 6-8 depending on the size)
  • 4 cups water
  • 1 cup celery slices (approximately 2 ribs)
  • 1 cup carrot slices (approximately 2 medium)
  • 1/4 cup chopped onion
  • 2 tablespoons dried parsley flakes
  • 3 chicken bouillon cube
  • 1/2 tsp. salt and dash pepper
  • 2 1/2 cups milk
  • 1/4 cup flour & 1/2 cup milk more
  • 1 pound Velveeta cubed


After chopping potatoes, carrots, celery and onion...

In large saucepan combine potatoes, water, celery, carrots, onion, parsley, bouillon cubes, and seasoning; mix well. Cover, simmer 15-20 minutes or until vegetables are tender.

Meanwhile cube the cheese and add 1/2 cup of milk to flour and stir well.

When combined, add an additional 2 1/2 cups of milk to the milk and flour. Add milk mixture to vegetables.

Add cheese, stir until melted and soup thickens.

I know you'll enjoy this Cheesy Potato Soup Recipe.  It's a big hit every time I make it.

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