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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Cheese Potato Soup Recipe

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This recipe for Cheese Potato Soup is from The Feldpausch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 medium potatoes, peeled and cubed
3/4 lb Velveeta cheese, cubed
1 can cheddar cheese soup (for a little extra "zing", use Southwest Pepperjack soup instead!)
1/2 c milk
1 tsp salt
1/2 tsp pepper
1 cup diced ham
Directions:
Directions:
Cover cubed potatoes with water in a soup pot; (don't add too much water, just cover the potatoes). Bring to a boil, lower the heat and simmer for 15 minutes. Add cubed Velveeta, stir until melted. Add soup (undiluted); stir until blended. Add salt, pepper and milk; stir. Add ham. Let simmer for about 20 minutes and serve.6
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Less than 1 hour to finish
Personal Notes:
Personal Notes:
Use Southwest Pepperjack soup instead of cheddar cheese soup if you want a little "zing" in the flavors!

Ellen makes this soup during Lent without the ham and her family loves it. She also dices her potatoes much smaller than Karen does; it's all in what you like, I guess!

 

 

 

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