“Creamy potato soup. Great with fresh cheese bread.” - by BENNETT.MAYO
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Melt butter or margarine in a large saucepan. Add chopped onion, and cook over medium heat until tender.
- Add potatoes, water, salt, marjoram, and bouillon cubes. Cover. Simmer for 10 minutes, or until potatoes are tender.
- Blend flour with a little milk until smooth. Gradually stir into potato mixture with remaining milk. Cook over medium heat, stirring constantly, until thickened and mixture comes to a boil. Stir in parsley. Ladle into bowls, and top with shredded cheese.
Nutrition
Amount Per Serving (4 total)
- Calories
- 339 cal
- 17%
- Fat
- 18.6 g
- 29%
- Carbs
- 27.5 g
- 9%
Based on a 2,000 calorie diet
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Reviews (14)
Rate This Recipe
"I replaced the water with chicken stock, omitted the boullion and used more potatoes. All in all, a very delicious and satisfying soup. Thanks so much Sue!..." See more"
NAN1217
"If you make this recipe as stated, it's way too salty (as I had feared with all of the boullion cubes and salt) and it doesn't have enough potatoes for me. I would suggest reducing the salt you add o..." See morer omitting it altogether as the cubes have enough themselves. Also, I used 3 cups of potatoes which still wasn't quite enough so I'd recommend 4 cups. This recipe has potential but just needs a little tweaking."
Julie M
"Super delish!!! Like other reviewers, I added more potatoes. I used almost 4 cups. This was really quick and didn't call for lots of ingredients. It has a wonderful taste...two of my children (6 yr ol..." See mored and 3 yr old) insisted on having a serving right away! I can't wait for hubby to come home for dinner! Thanks for the great recipe!"
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