Potato Soup IV

Potato Soup IV

21 Reviews 2 Pics
Tonya Jacobs
Recipe by  Tonya Jacobs

“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.”

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Ingredients

Adjust Servings

Original recipe yields 7 to 8 servings

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 (21)

Rate This Recipe
Guhlia
13

Guhlia

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, and added 1/4 cup thinly sliced carrot. It was delicious!!!

HIREK
12

HIREK

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 top. Great recipe that can be made many different ways!!!

TIARE1
10

TIARE1

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 extra 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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Nutrition

Amount Per Serving (7 total)

  • Calories
  • 389 cal
  • 19%
  • Fat
  • 19.8 g
  • 30%
  • Carbs
  • 33.5 g
  • 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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