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Cheesy Potato Soup

Course Soup
Author Sarah @ The Farmwife Crafts


  • 1/2 Cup butter
  • 1/4 Cup flour
  • 5 Cups milk divided
  • 2 Tablespoons Worcestershire sauce
  • 1/4 teaspoon celery salt
  • 1 teaspoon onion flakes
  • salt and pepper to taste
  • 1 1/2 Cups cubed Velveeta
  • 6 large potatoes peeled and cubed
  • 2 cups carrots peeled and sliced


  • Boil the potatoes and carrots until fork tender.
  • While the potatoes and carrots are cooking, melt butter in medium saucepan over medium heat.
  • Once butter is melted, whisk together the butter, flour, 1 cup milk, Worcestershire sauce, onion flakes, celery salt, salt and pepper.
  • Once the flour mixture starts to thicken, stir in the remaining 4 Cups of milk.
  • Add the cubed Velveeta to the milk and allow to melt over medium heat, stirring occasionally.
  • Once the cheese is melted, stir in the potatoes and carrots and simmer for 10-15 minutes, stirring occasionally.