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Two-Potato Soup

 Two-Potato Soup
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.”
3 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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

2 of 2

Two-Potato Soup (continued)

Directions (continued)

  • occasionally. Garnish with Swiss cheese.
  • Yield: about 3 cups.
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.