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The Hood Magazine

Potato Cheese Soup

Jan 15, 2015 07:52PM ● By Hood Magazine

Photo courtesy of CommonGround


  • 3 c or more diced potatoes
  • ½ c finely diced carrots
  • 3 tbsp chopped onion
  • 1 c chicken broth
  • ¼ c butter
  • ¼ c flour
  • 2 c milk
  • ¾ c diced cooked ham
  • ½ lb or more Velveeta
  • Salt and pepper



Combine vegetables and boil in water until tender. Melt butter in small saucepan and blend in flour slowly. Add milk, cooking and stirring until smooth and slightly thick. Gradually add milk sauce to vegetables. Add ham and stir until well blended. Add cheese cubes, chicken broth and stir.


This recipe can be changed according to your preferences. For example, some of my family members do not like onions, so I use onion salt to substitute. You can also add more ingredients to it if you’d like. Sometimes I like to add a little hot sauce to give it an extra kick.