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I have been making this soup for my family since the kids were little and of all the soups I make, this is the family’s favorite. It’s a nice hearty soup, and wonderful during these cold winter months. It’s wonderful served with our Beer Bread. The recipe for this golden cream soup and the Beer Bread can be found in our cookbook, Rocky Mountain Lodge & Cabins MORE Favorite Recipes. The recipe is called “Golden Cream Soup” in our cookbook. Enjoy!

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Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 40 Minutes
Servings: 6-8

Ingredients:

  • 4 cups diced potatoes, peeling is optional
  • 4 cups water
  • 3/4 cup celery, sliced
  • 3/4 cup carrots, sliced
  • 1/2 cup onion, chopped
  • 2 chicken bouillon cubes
  • 1 tsp. Herbs de Provence
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 3 cups milk
  • 3 Tbsp flour
  • 1 lb. Velveeta cheese, cubed
  • 1 Tbsp chopped fresh parsley

Instructions:

  1. In a large pot, combine potatoes, water, celery, carrots, onion, Herbs de Provence, bouillon, salt, and pepper. Cover and simmer 20 minutes, or until vegetables are tender.

  2. You can either leave vegetables whole, or mash them slightly with a potato masher.

  3. Gradually add milk to flour, mixing well until blended. Add milk mixture to vegetables; cook until thickened. Add cheese; stir until melted and heated through. Sprinkle with parsley.

2 thoughts on “Potato Cheese Soup”

  1. This was amazing! I subbed in 2 cups of homemade chicken stock to give it a deeper flavor and Whoa, Mama! That was a game changer and this was delicious. Thank you for sharing.

    Reply ↓

    • So glad you enjoyed the recipe. Subbing chicken stock would definitely take the flavors up a notch. Thanks for the suggestion.

      Reply ↓

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