Total Time
Prep 0 mins
Cook 40 mins

I got this potato soup recipe from my mother in law. We absolutely love it and it is very simple.You can, of course, decrease the cheese amount. I also add broccoli, carrots, corn, peas or any combination of those when I am in the mood. Very delicious, yet simple, soup.

Ingredients Nutrition


  1. Peel, cube, boil, drain and "mush" potatoes to the consistency you like (I like them lumpy, but my kids like smaller pieces).
  2. In separate pan, melt butter, add flour and cook while stirring for about a minute or so.
  3. Add half the milk and stir until lumps are out of flour mixture.
  4. Add remaining milk and on med-high heat, heat to a boil.
  5. Stir almost constantly or it will scorch.
  6. After boiling, turn heat off and add remaining ingredients.
Most Helpful

Very easy to make. Be sure to stir continuously!! I added chopped onion and minced garlic. I left out the cheese and used it as a topping instead with crumbled bacon.

Beth Patterson September 13, 2001

10 Stars! Made this for the first time on Super Bowl Sunday 2002 and YUM-YUM! Mashed about 1/3 and kept 2/3 of potatoes cubed - added diced carrots, used half "Half n Half" and half 2% milk ...... I would HIGHLY recommend this as it can be "customized" however you want! Anxious to make other variations......

Tae February 04, 2002

Very good! I added chopped onion with the butter and cooked it a bit before adding the flour. I used non-fat milk and it still came out very nice and creamy. It thickened up nicely after adding the potatoes. I continued to cook a bit after adding the cheese and potatoes (as opposed to the recipe calling for turning the heat off). I stirred in about 1/2 teaspoon dry mustard and a little more salt to bring the flavor out. Thanks for posting!

SaraFish October 26, 2002