Potato Cheese Soup Recipe
Potato Cheese Soup Recipe photo by Taste of Home

Potato Cheese Soup Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 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

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.


  1. 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.
  2. 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).
Originally published as Potato Cheese Soup in Taste of Home June/July 1994, p33

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Reviewed Dec. 8, 2014

"Absolutely amazing. So good I only got four servings lol. So easy to make, had everything on hand. I used good old cheddar cheese, and grated one garlic clove near the end and let simmer. Thank you for a great recipe."

Reviewed Feb. 27, 2012

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

Reviewed Feb. 3, 2012

"This is a perfect basic recipe with many possible variations"

Reviewed Jun. 13, 2010

"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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