Two Cheese Potato Soup
Prep time
Cook time
Total time
Such a rich potato soup enhanced by the flavors of the chicken base, carrots, onion, and celery. A Vegetarian delight anyone would enjoy!
Serves: 8
  • 6 Potatoes, Peeled and cubed
  • 1 Carrot, chopped
  • 3 stalks celery, chopped
  • 1 white onion, chopped
  • ¼ cup Butter
  • 4 cup Milk
  • 3 cube Chicken Bouillon
  • 12 oz Velveta Cheese, diced
  • 4 to 6 oz Fontina Cheese, diced
  • 1 cup Heavy Cream
  1. In a large pot over high heat, combine the potatoes, carrots, and chicken bouillon cubes with water to cover. Boil for 15 minutes or until tender.
  2. With a potato masher, mash through the mixture until no large chunks of potato or carrots are left.
  3. In a separate skillet over medium heat, saute' the celery and onion in the butter for about 10 minutes. Transfer celery and onion mixture to the pot and slowly stir in the 4 cups of milk. Heat slowly, adding the cheese as you stir. Allow the cheese to melt, stirring well. Do not heat mixture over 160 degrees F. as this can cause the soup to curdle.
  4. Optional - for a richer soup heavy cream can be added after the cheese is melted. To do this, temper the cream by adding a small portion of the soup (1/2 cup or so) into the cream stirring well, then slowly add this warmed cream mixture back into the soup.
  5. Serve with a sprinkling of cheese, croutons, or crackers.
(1)  Heavy cream is a delicious option but can be left out when counting fat grams.

(2) "Temper" is a culinary term meaning to stabilize certain products. For instance, when a hot liquid, like soup, is mixed with cold cream, it is added slowly, whisking the entire time, so the dairy product doesn't curdle.

(3) Can be made the day before and refrigerated until ready to use.  Warm slowly before serving.
Recipe by Pray Cook Blog at