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This recipe was handed down to me by my mother. I was raised on a farm and these ingredients were readily available in our area. We have many potato farms nearby, and, of course, being "America's Dairyland", there's always plenty of cheese and milk for this great-tasting soup.
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (1 cup) equals 239 calories, 13 g fat (9 g saturated fat), 46 mg cholesterol, 1,029 mg sodium, 21 g carbohydrate, 2 g fiber, 10 g protein.
Originally published as Wisconsin Potato Cheese Soup in Country October/November 1991, p47
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Reviewed on Nov. 14, 2011 by sxappel
Best recipe ever! Beats any restaurant!
Reviewed on Oct. 13, 2011 by tonyajean
This recipe was quick and easy - and very TASTY! Next time I will use more potatoes or a little less broth. I like my potato soup a little thicker. Easy to modify to one's own taste!
Reviewed on Oct. 06, 2010 by moozie
I just finished making this and it turned out really good was wondering if it would be thick enough and it was perfect. I added a handfull of frozen corn and that seemed to top it off! Will make this again, it was such a quick and easy recipe!
Reviewed on Sep. 29, 2010 by bubsnptown
Very good. Everyone that's had it loves it and wants the recipe! It's good with bacon bits sprinkled on it just before eating.
Reviewed on Oct. 05, 2009 by rnjmeek
It looked and tasted like runny mashed potatoes! I will not make this again.
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