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Two-Potato Soup Recipe
Two-Potato Soup Recipe photo by Taste of Home

Two-Potato Soup Recipe

Publisher Photo
Potato chunks, Swiss cheese and onions fill this creamy soup that's a comfort on crisp autumn afternoons. Pamela Reiling-Kemp from Roselle, Illinois shares her mother's recipe. “For variety, I sometimes add chopped celery and a dash of green hot sauce.”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:3 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 3 servings

Ingredients

  • 1/2 pound small unpeeled red potatoes, cut into chunks
  • 1/2 pound medium russet potatoes, peeled and cut into chunks
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 cup water
  • 1/4 cup chopped onion
  • 2 teaspoons canola oil
  • 1 tablespoon all-purpose flour
  • 1/4 cup 2% milk
  • 2 tablespoons evaporated milk
  • 3 tablespoons cream cheese, cubed
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/3 cup shredded Swiss cheese

Nutritional Facts

1 cup (prepared with reduced-fat cream cheese, fat-free evaporated milk and reduced-fat Swiss cheese) equals 245 calories, 8 g fat (3 g saturated fat), 17 mg cholesterol, 689 mg sodium, 33 g carbohydrate, 3 g fiber, 12 g protein.

Directions

  1. Place the potatoes in a large saucepan; add broth and water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until almost tender. Meanwhile, in a small skillet, saute onion in oil until tender; add to potatoes.
  2. In a small bowl, combine the flour, milk and evaporated milk until smooth; add to potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cream cheese, parsley, salt and pepper. Cover and simmer for 5-10 minutes or until cream cheese is melted and potatoes are tender, stirring occasionally. Garnish with Swiss cheese. Yield: about 3 cups.
Originally published as Two-Potato Soup in Cooking for 2 Fall 2005, p31

Nutritional Facts

1 cup (prepared with reduced-fat cream cheese, fat-free evaporated milk and reduced-fat Swiss cheese) equals 245 calories, 8 g fat (3 g saturated fat), 17 mg cholesterol, 689 mg sodium, 33 g carbohydrate, 3 g fiber, 12 g protein.

Reviews for Two-Potato Soup

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 13, 2011

This soup is very appetizing to look at--the red potatoes make a nice contrasting color. For the most part it turned out well, but I added some garlic powder to give it more flavor (you can never go wrong with garlic!)

MY REVIEW
Reviewed Apr. 11, 2011

I accidentally added milk in place of the water, but it was still very good. I also added sauerkraut which was tasty. The next time I will add Kielbasa and sauerkraut.

MY REVIEW
Reviewed Apr. 5, 2010

I tried this soup recipe for the first time and thought it was awsome. It wasn't to thick and not to runny, just right. I added a few spices and some sour cream.

MY REVIEW
Reviewed Dec. 31, 2009

I found this recipe just browsing the site one day, it looked good so I thought I'd try it. It was a hit with both my husband & myself. When I made it the second time I added some sour cream to it, better then before.

MY REVIEW
Reviewed Nov. 6, 2009

Other than using cream in place of the milks, made as directed. Basic but delicious! Best potato soup recipe I've tried...and I've tried several! Would be just as good garnished w/ the traditional cheddar cheese & bacon too.

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