Jarods Potato Soup

Easy Recipe from Jarod's grandmother.

Yield: 12 servings ( Serving Size: 2 cups )
Community Recipe from


  • 1 bag(s) potatoes (5) lbs peeled/ cubed into 1/2'
  • 3/4 block(s) Velveeta Cheese cubed into 1/2' cubes
  • 1 whole(s) yellow or white onion chopped coarsely
  • 2 1/2 tablespoon(s) salt to taste
  • 1 1/2 tablespoon(s) Black Pepper to taste
  • 6 + cup(s) water enough to cover potatoes
  • 1 3/4 cup(s) 2% milk
  • 7 whole(s) dried oregano leaves crushed
  • 1 pinch(s) thyme rubbed


  1. Fill a stock pot 1/2 full of water and bring to a boil.
  2. Cube potatoes and place in water.
  3. Water level should be just covering potatoes.
  4. Cover with just enough water to cover potatoes.
  5. When potatoes are merging in to the water and are almost mush, approximately 22 minutes.
  6. Place chopped onion into pot and boil 5 more minutes. Onions should be translucent.
  7. Turn off pot and slowly stir in Velveeta cubes and milk.
  8. Add salt and pepper to taste.
  9. Add 4 oregano leaves that are rubbed and crushed by hand to release oils.
February 2015

This recipe is a personal recipe added by piercifer and has not been tested or endorsed by MyRecipes.

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