Potato Cheese Soup

Name: Potato Cheese Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings (1-1/2 quarts).
Ingredients: 3 medium potatoes (about 1 pound), peeled and quartered; 1 small onion, finely chopped; 1 cup water; 1 teaspoon salt; 3 cups whole milk; 3 tablespoons butter, melted; 2 tablespoons all-purpose flour; 2 tablespoons minced fresh parsley; 1/8 teaspoon white pepper; 1 cup shredded Swiss cheese

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

Ingredients

3 medium potatoes (about 1 pound), peeled and quartered
1 small onion, finely chopped
1 cup water
1 teaspoon salt
3 cups whole milk
3 tablespoons butter, melted
2 tablespoons all-purpose flour
2 tablespoons minced fresh parsley
1/8 teaspoon white pepper
1 cup 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.

Nutrition Facts

1 cup: 291 calories, 15g fat (9g saturated fat), 48mg cholesterol, 565mg sodium, 29g carbohydrate (9g sugars, 2g fiber), 12g protein.

Originally published as Potato Cheese Soup in Taste of Home June/July 1994

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CAKOPGIRL

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.
civens

Feb 27, 2012

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

Feb 3, 2012

This is a perfect basic recipe with many possible variations
kitchenette

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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