Potato Soup with Fish and Cheese20 Reviews
- Prep: 5 min
- Cook: 40 min
- Ready In: 45 min
“The flavors in this soup create a warm and soothing meal. A generous plate of sliced avocados is a typical accompaniment. Use an aged European Muenster for the best results.” - by Marta
Original recipe yields 6 servings
- Melt the butter or margarine in a large saucepan, and add the paprika. Saute the onions in this mixture until they are soft. Add the water, bring it to the boil, and add the potatoes. Simmer gently until the potatoes are almost done. Depending on the size of the potatoes it may be necessary to add more water during cooking.
- Add cream or milk and the fish; continue cooking, stirring occasionally, until potatoes begin to fall apart. If they remain very firm, mash them gently in the pan with a masher or wooden spoon.
- Add a little of the potato mixture to the beaten eggs, and then stir eggs into the soup. Remove from heat, and stir in the cheese. Correct the seasoning, and serve at once.
Amount Per Serving (6 total)
- 611 cal
- 27.1 g
- 68.4 g
Based on a 2,000 calorie diet
Reviews (20)Rate This Recipe
"The title of this stew doesn't sound good but this soup is TASTY! I used 3 yukon gold potatoes and it was thick enough. Perfect for a cold winter night...." See more"
"This was a great recipe! I used haddock instead of cod, and added some spices (black and red pepper) as well as some cloves of fresh garlic. It turned out great--"creamy, smooth, melts-in-your-mouth..." See more" says my husband. I accidentally added a bit too much butter and this was a "mistake" worth making!"
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