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Potato Cheese Soup Recipe

Potato Cheese Soup Recipe photo by Taste of Home

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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

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Potato Cheese Soup Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

3 medium potatoes (about 1 pound), peeled and quartered
1 small onion, finely chopped
1 cup water
1 teaspoon salt
3 cups milk
3 tablespoons butter, melted
2 tablespoons all-purpose flour
2 tablespoons minced fresh parsley
1/8 teaspoon white pepper
1 cup (4 ounces) shredded Swiss cheese

Directions

In a large saucepan, bring potatoes, onion, water and salt to a boil. Reduce heat; cover and simmer until potatoes are tender. Do not drain; mash slightly. Stir in milk.
Meanwhile, in a small bowl, blend the butter, flour, parsley and pepper; stir into the potato mixture. Cook and stir over medium heat until thickened and bubbly. Remove from the heat; add cheese and stir until almost melted. Yield: 6 servings (1-1/2 quarts).

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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Reviews for Potato Cheese Soup

Potato Cheese Soup

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Reviewed on Feb. 27, 2012 by civens

my family loved it!! The only thing I will do next time is make a bigger batch.

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.