Potato Cheese Soup

Potato Cheese Soup

134 Reviews 5 Pics
Marilyn Johnson
Recipe by  Marilyn Johnson

“A rich potato soup. It'll warm you up on a cold winter day!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender. Do not rinse: mash mixture slightly. Stir in milk.
  2. In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly.
  3. Remove from heat: add cheese and stir until cheese is almost melted. Let soup stand for 5 minutes.

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Reviews (134)

Rate This Recipe
SISSI808
52

SISSI808

Terrific soup, without question one of the best potato soups ever. It's not a picky recipe either...I made a double recipe of it (large family) and had to substitute about a cup of the 5 cups of milk I needed with evaporated milk, soft cheese, sour cream, and half and half; plus, we were all out of swiss chesse, so I used two and half cups of Cabot extra sharp cheddar. The results were delicious--my mom loved it so much she had seconds and even thirds! Since I hadn't read the reviews before I cooked it, I was a little surprised about how peppery it turned out, but I didn't think it was TOO peppery, necessarily. Anyway, this soup does take some time, but it is so wonderful that it's definitely worth it. I will make it again in the winter, I'm sure.

BETHMART
42

BETHMART

This is a great soup, I tried it with Sharp Cheddar cheese instead of Swiss cheese and it was great!

I'm nuts too...
34

I'm nuts too...

Just let me say that I am not the biggest swiss cheese fan, well, I wasn't the biggest swiss cheese until now. This soup is fantastic. I was sooo leary about the swiss, and as others stated, it really is tasty in this soup, in fact I wished that I had bought more, so that I could add more. My 11 yr. old ate 3 helpings! I used skim milk, added a few pieces of left over broccoli, chopped, & 1/4 c. of left over corn. I WILL make this again, it was great! Thanks Marilyn!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 311 cal
  • 16%
  • Fat
  • 13.1 g
  • 20%
  • Carbs
  • 37.1 g
  • 12%
  • Protein
  • 12.1 g
  • 24%
  • Cholesterol
  • 40 mg
  • 13%
  • Sodium
  • 638 mg
  • 26%

Based on a 2,000 calorie diet

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