Potato Soup IV21 Reviews
“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.” - by Tonya Jacobs
Original recipe yields 7 to 8 servings
- In large saucepan, heat butter or margarine over medium heat. Add celery and onions; cook and stir until tender.
- Add potatoes and broth, and simmer until tender.
- 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.
Amount Per Serving (7 total)
- 389 cal
- 19.8 g
- 33.5 g
Based on a 2,000 calorie diet
Reviews (21)Rate This Recipe
"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 pepper..." See more, and added 1/4 cup thinly sliced carrot. It was delicious!!!"
"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 bits on t..." See moreop. Great recipe that can be made many different ways!!!"
"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 and ex..." See moretra salt for flavor, and adding some grated carrots. I also used Yukon Gold instead of red potatoes and skipped the cheese, since I made it to accompany a main course. Yum...even the children enjoyed it!"
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