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Potato Cheese Soup

 Potato Cheese Soup
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
6 ServingsPrep/Total Time: 30 min.

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.