potato-cheese-calico-soup

Potato Cheese Calico Soup

7 Reviews Add a Pic
CORWYNN DARKHOLME
Recipe by  CORWYNN DARKHOLME

“Yummy and easy to make. This recipe is so very full of flavor that I really believe all will just love this recipe!!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. In 3 quart saucepan, combine potatoes, onions and broth. Bring to a boil, reduce heat to low and cook for 10 minutes or until potatoes are tender.
  2. Transfer soup to a blender and puree. Return blended soup to saucepan and stir in milk, mushrooms, bell pepper and green onions.
  3. Simmer over medium-low heat and add cheese, a few tablespoons at a time, continually stirring to ensure it melts. Season with salt and pepper, sprinkle with parsley and serve.

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Reviews (7)

Rate This Recipe
NADES
10

NADES

This came out very nice! I made a few slight changes, though. Along with the potatoes, I boiled chopped green bell pepper, chopped onions and sliced mushrooms until soft. I pureed all of that together (my kids don't like 'chunky' soup) until smooth. I added some light cream I had in the fridge and used finely shredded mild cheddar instead of Asiago cheese.... It tasted great! I had some leftover soup in a container and the next day I made up a sort of 'lasagne' dish using this soup as the "sauce"! I figured I didn't even need to add anything to it; not even the cheese! I cooked up some ground beef, alternately layered the (cold) soup, lasagne noodles, chopped fresh baby spinach and ground beef in a casserole dish and baked it all up until brown & bubbly. It came out great and the fam had no idea it was the potato cheese soup from the previous day! So this recipe easily "stretches". Thanks!

DREGINEK
10

DREGINEK

I made this easy soup Thurs evening before we headed out for our dart league. Hmmmm...not sure what we think about this one. I didn't have asaigo cheese so I used a combo of real grated parmesan and romano cheese instead. I'm not allowed to use my blender (due to a previous soup puree incident)so I used my hand mixture instead. The result was like really runny mashed potatoes...I even added a little more milk to get it more to a soup consistency without success. The taste seemed to need some more spices too. Overall, it was okay and really easy but I'm not sure if I'd make this one again.

PETRUCCIF
10

PETRUCCIF

I've been meaning to review this for a while. It is a family favorite. We just love it. I make it just the way it is written and it turns out great every time. I love cheese, so I probably add a bit more than it calls for.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 166 cal
  • 8%
  • Fat
  • 6.3 g
  • 10%
  • Carbs
  • 18.2 g
  • 6%
  • Protein
  • 9.6 g
  • 19%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 553 mg
  • 22%

Based on a 2,000 calorie diet

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