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My father was Swiss, so cheese has been a basic food in our family as long as I can remember. With its big cheese taste, you'll want to prepare this soup often. A steaming bowl plus a salad and a slice of bread makes a wonderful light meal. —Carol Smith, New Berlin, Wisconsin
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 291 calories, 15 g fat (9 g saturated fat), 48 mg cholesterol, 565 mg sodium, 29 g carbohydrate, 2 g fiber, 12 g protein.
Originally published as Potato Cheese Soup in Taste of Home June/July 1994, p33
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Reviewed on Feb. 03, 2012 by lil momma jenn
This is a perfect basic recipe with many possible variations
Reviewed on Jun. 13, 2010 by kitchenette
I love this soup! I add sliced carrot and celery rib, and I use unpeeled red potatoes (or new potatoes, as we call them around here). I mash about half of the potatoes and leave the rest in chunks.
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