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Nutrition Facts
Serving Size 1 (775g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 teaspoon pepper
Calories 867
Calories from Fat 397		(45%)
Amount Per Serving		%DV
	Total Fat 44.1g	67%
	Saturated Fat 27.7g	138%
	Monounsaturated Fat 12.2g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 141mg		47%
Sodium 938mg		39%
Potassium 1975mg		56%
Total Carbohydrate 85.6g		28%
	Dietary Fiber 7.5g	29%
	Sugars 2.9g
Protein 34.3g		68%
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Potato Soup

Recipe #3596 | 40 min | add private note

⁽¹³⁸⁾ RATE IT NOW Print Recipe

By: msouth
Sep 23, 1999

I got this recipe from my MIL. We absolutely love it and it is very simple. You can of course decrease the cheese amount. I also add broccoli, carrots, corn, peas or any combination of those when I am in the mood. Very delicious, yet simple, soup

SERVES 4 (change servings and units)

Ingredients

6-8 medium potatoes
1/4 cup butter
1/2 cup flour
6 cups milk
2 teaspoons chicken bouillon
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lb cheddar cheese

Directions

1
Peel, cube, boil, drain and "mush" potatoes to the consistency you like (I like them lumpy, but my kids like smaller pieces).
2
In separate pan, melt butter, add flour and cook while stirring for about a minute or so.
3
Add half the milk and stir until lumps are out of flour mixture.
4
Add remaining milk and on med-high heat, heat to a boil.
5
Stir almost constantly or it will scorch.
6
After boiling, turn heat off and add remaining ingredients.

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Course > Soups
Main Ingredient > Vegetables > Potatoes
Preparation > Time to Make > < 60 mins

Featured Reviews for This Recipe

From: Mama2Ciara

On Nov 4, 2009

I love to eat soup but don't know many recipes- I found 10lbs of potatoes on sale for $2.50 and had to find a way to use some of them. I looked up this recipe and HOLY COW it's delicious. I made mine without bouillon because I'm a vegetarian, but I added parsley, basil, onion powder, broccoli, and various other additions. It's WONDERFUL. For our little family of three (one's a toddler) I think we ate two meals the first time and I froze the leftovers and had two more meals a week later.

0 people found this review helpful

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From: Chef #1427680

On Oct 27, 2009

This is one of my new favorite recipes! I made 12 servings of it so I could freeze a bunch before our new baby arrived and we are still eating on it happily! I added about 1 tbsp. of Ranch Dressing seasoning mix and 8 cooked slices of bacon--it really added to the flavor! YUMMY!!!

1 person found this review helpful

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From: Tae

On Feb 4, 2002

10 Stars! Made this for the first time on Super Bowl Sunday 2002 and YUM-YUM! Mashed about 1/3 and kept 2/3 of potatoes cubed - added diced carrots, used half "Half n Half" and half 2% milk ...... I would HIGHLY recommend this as it can be "customized" however you want! Anxious to make other variations......

20 people found this review helpful

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From: nerak

On Jan 20, 2003

I was looking for a potato soup recipe and this is the first I tried. It was very easy to make and make adaptations to. It is great with bacon and green onions. I made it with fat-free condensed milk and with low-fat cheese. It was still wonderful. I will definitely keep this recipe.

18 people found this review helpful

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