Cheesy Potato Soup II

Cheesy Potato Soup II

167
Joan Zaffary 0

"A simple, cheesy potato soup. This soup takes less than an hour to make. You can break up the potatoes with a fork if you want a thicker soup."

Ingredients

50 m {{adjustedServings}} servings 449 cals
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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 449 kcal
  • 22%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 42.6g
  • 14%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 759 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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  1. Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender.
  2. Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted.
  3. In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.
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Reviews

167
  1. 211 Ratings

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This soup was great. I followed the suggestion of other users and used half chicken broth and half water. I also added about 10 pieces of cooked, crumbled bacon to it, as well as about a cup of ...

Excellent recipe! I'm glad I read the reviews before making, as I did make a few changes: I used a whole stick of salted butter, also added ground black pepper, garlic salt, and dried parsley ...

Worked well with the following changes: cheddar instead of processed cheese (are you kidding?), green onions, garlic, salt, pepper, chicken broth instead of some of the water, and some worcester...