Reva's Potato Cheese Soup

Reva's Potato Cheese Soup

9 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
ZBARBER
Recipe by  ZBARBER

“Potato Cheese Soup to die for! ”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. In a large pot over medium heat, combine potatoes, celery, parsnips, onion, carrots and broth. Stir in marjoram, salt and pepper and simmer until vegetables are tender, about 20 minutes.
  2. Puree in batches in a blender or food processor or using an immersion blender. Return to pan, adjust seasonings, and bring to a boil. Stir in cheese until just melted. Remove from heat and serve.

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Reviews (9)

Rate This Recipe
AMYRGODINEZ
14

AMYRGODINEZ

This soup is creamy and delicious...and easy!

Kristy M.
12

Kristy M.

Delicious! I think I'll leave some of the soup chunky next time--just personal preference. Great flavor, though.

Jessica M.
12

Jessica M.

This soup is sooo good and easy. I doubled the recipe so my husband could bring leftovers to work. I pureed part of the soup and left part of it chunky. To make it even richer I added some cream at the end and leftover ham. So comforting on a cold day.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 389 cal
  • 19%
  • Fat
  • 19.1 g
  • 29%
  • Carbs
  • 37.9 g
  • 12%
  • Protein
  • 17.8 g
  • 36%
  • Cholesterol
  • 60 mg
  • 20%
  • Sodium
  • 691 mg
  • 28%

Based on a 2,000 calorie diet

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Easy Potato Cheese Soup