Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

My husband's favourite. Heavenly! It WON'T curdle (i promise) if using the KRAFt Old English Cheese.

Ingredients Nutrition

  • 2 -3 large potatoes (prefer White Rose)
  • 1 (14 ounce) can evaporated milk
  • 2 slices bacon, diced
  • 1 small onion, diced
  • 1 celery rib, diced
  • 1 (5 -10 ounce) jar Kraft Old English cheese spread (Kraft Brand with blue lid)


  1. Take ONE potato, cut into medium dice.
  2. place cut-up potato and water to pan, cook til potatoes VERY soft.
  3. Mash it with potatoes masher (leave the water).
  4. cut remaining potatoes to bite size.
  5. Add them to the mashed potatoes in the water.
  6. Add more water (depends on how much's evaporated).
  7. Cook the bite-size potatoes til tender.
  8. Meanwhile, Saute bacon, onion, celery til transparent.
  9. Once potatoes tender, add bacon/celery mixture and the evaporated milk.
  10. continue boiling and stir.
  11. Add the cheese.
  12. taste, adjust to your own liking.


Most Helpful

Izzy, my sister has always raved about my mother's potato cheese soup. I served this the other night and she said this was even better! The recipe did not make enough for my entire family, so all I did was add another jar of cheese spread, another potato and a can of chicken broth. Scrumptious!

Darkhunter February 07, 2003

Izzy this is great! I used a 255 gram jar of the Kraft Cheddar Cheese for this recipe, didnt need to add cornflour, it didnt curdle. I also used 4 slices of bacon, and 2 celery ribs. The smoothness and flavour of the cheese really makes this a tasty soup. We will have this again for sure. Thanks for posting. =)

Evie* May 06, 2002

I got responses from people who wanted to try my recipe but couldn't find the "Kraft Old English cheese spread". I experimented with other brands and find that if you add a tablesppon or two of corn startch to the cheese spread, it will never curdle! So good luck people! ~Izzy

Izzy Knight April 27, 2002

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