Potato Cheese Soup

"My husband's favourite. Heavenly! It WON'T curdle (i promise) if using the KRAFt Old English Cheese."
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Ready In:
1hr 50mins
1 Heavenly Pot


  • 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)


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

Questions & Replies

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  1. 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!
  2. 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. =)
  3. 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
  4. Fantastic recipe! I used two jars of Kraft Old English cheese and it was extremely good - very rich but not overly cheesy. I only had one problem with this recipe, and that was that I was unsure about how much water to use when boiling the potatoes since it doesn't get drained off when the potatoes are done. I ended up just using enough to barely cover the potatoes, which worked out just fine. I would imagine though, if I were an inexperienced cook I might forgo making this recipe because of that missing detail, or perhaps I might use too much or too little water. I'm glad it worked out though and I will definitely be making this wonderful soup again as the we all loved it. Thanks for sharing!
  5. Izzy, Creamy soups are my favorite,so I had to try this,I make great potato soup,but had never tried it with cheese.I have to admit,this is better than mine.I did save a step by using instant potato flakes in the water I cooked my bite size potatoes in after they were done.Which is how I thicken my potato soup too. Thanks so much for a great recipe. Darlene Summers


I am a proud mother of my twins Darius and Constance; also a grade school teacher. You can understand my need for easy, healthy, fast, and fun recipes! I love to cook with my hubby, who runs an Italian restaurant. But in my kitchen, even he doesn't get to boss me around :)
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