Potato Soup IV

Potato Soup IV

22

"This cheesy recipe is great for any type of weather and any type of meal. It is great as a leftover, if there is any left over. Garnish with cheese, bacon bits, croutons, or even add broccoli to the recipe for a different twist."

Ingredients

{{adjustedServings}} servings 389 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 1283 mg
  • 51%

Based on a 2,000 calorie diet

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Directions

  1. In large saucepan, heat butter or margarine over medium heat. Add celery and onions; cook and stir until tender.
  2. Add potatoes and broth, and simmer until tender.
  3. Stir in milk, and season with salt and pepper. Dissolve cornstarch in 1/4 cup water, and slowly stir into soup. Bring to a boil for 1 minute, and then turn heat to medium-low. Stir in 2 cups cheese, and continue stirring until it melts. Serve.
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Reviews

22
  1. 25 Ratings

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WOW!!! With a little doctoring this soup is out of this world. By far the best soup I've ever eaten. I added 1 Tbsp of extra finely chopped garlic, an extra cup of potato, doubled the onion and ...

I would suggest making this a day ahead of time. It tastes better after all the flavors have set in. I added dill and skipped the cheese. When I serve it, I sprinkle cheese and some bacon bit...

What a terrific recipe! I was searching for one that did not use potato flakes or cream soups to thicken, and this one was just right. I made very minor variations, like adding a little parsley ...