Recipe By Mandi Foreman
Published Apr 4th
Mandi’s Cheesy Potato Soup
Prep 10m Cook 35m Additional - Ready In 45m
Servings 5 servings Calories 466.2

A hearty soup that is very creamy and delicious. Warms you up on a cold winter day. Easily doubles or triples to make extra servings and tastes even better after it’s been reheated. Best of all, it’s easy to make!

Recipe Ingredients

  • 5 potatoes, peeled and cubed
  • 1 small carrot, finely chopped
  • ½ stalk celery, finely chopped
  • 1 ½ cups water
  • 1 teaspoon salt
  • 2 ½ cups milk
  • 3 tablespoons margarine, melted
  • 3 tablespoons all-purpose flour
  • 1 ½ teaspoons steak seasoning
  • 1 teaspoon ground black pepper
  • 2 cups shredded four-cheese blend

Cooking Directions

  1. 1 In a large pot over medium heat, combine potatoes, carrot, celery, water and salt. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 15 to 20 minutes. Once tender, stir in milk.
  2. 2 In a small bowl, combine melted margarine, flour, steak seasoning and pepper. Stir into soup, increase heat to medium, and cook, stirring, until thick and bubbly. Remove from heat and stir in cheese until melted. Let stand 5 to 10 minutes before serving.

Nutrition Facts

  • Calories 466.2
  • Carbohydrate 51 g
  • Cholesterol 45.3 mg
  • Fat 21.5 g
  • Fiber 4.1 g
  • Protein 18.7 g
  • Saturated Fat 10.7 g
  • Sodium 1274.5 mg
  • Sugar 7.8 g


  1. Needed a bit more flavor. I think next time I'll use broth instead of water. Oh and I made a white sauce w/margarine flour and milk then melted the cheese into it. Then added the potatoe/broth mixture into the white sauce.
  2. omw! I sauteed the veggies in the bacon fat before simmering in beef broth instead of the water added 1/2 parmeasn cheese 2tsp of franks red hot sauce...and wow! very savory!
  3. Both my husband and I thought this was bland. Perhaps with a bit of tweaking we could ge it to our liking. I think however I will keep looking. Thanks for sharing.
  4. I would give this 10 stars if I could. It is very easy to prepare and tastes like something you would get out at a restaurant! It's that good. The only change I made was that I used soy milk (unsweetened) because that's the kind of milk I have on hand. I added chopped bacon - Read more ...
  5. I think this recipe is amazing!!! I make enough to freeze about once a month. I've had my mom over for lunch and she loved it as well. People ask for the recipe all the time! The only real change I made was to use chicken broth instead of water. As well I always add - Read more ...
  6. Absolutely wonderful!!! Yum yum yum! I had to find a good potato cheese soup recipe when I found out the restaurant I used to eat it at used chicken broth (I am a vegetarian.) This was simple to make and so good! We used vegetable broth instead of water and we used twice as much. - Read more ...
  7. This potato soup is great and very easy to make. The first time I made it I followed the recipe as stated and the second time the only change I made was that I used Yukon gold potatoes and a little chopped onion and they both turned out great. The only other suggestion I have - Read more ...
  8. This soup was really good and is a family favorite. My husband loves spicy foods and this soup had just enough spices to please everyone. It is a really cheesy soup and very delicious! I top my soup with extra cheese bacon bits and chives. I recommend this soup to everyone and will fix it - Read more ...
  9. Very delicious but the recipe is missing some information. It doesn't say what to do with the milk. So I added the milk just before I added the butter/flour mixture and it came out just fine.
  10. This soup is sooooo good! As a vegetarian it's hard to find potato soups that have no bacon in them, so I made some myself. But couldn't have done it without this recipe! Only thing is it came out pretty thick- I had to add water to thin it out.