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Potato Cheese Soup
SUBMITTED BY:
Marilyn Johnson
"A rich potato soup. It'll warm you up on a cold winter day!"
RECIPE RATING:
Read Reviews
(67)
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SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 potatoes, peeled and quartered
1 small carrot, finely chopped
1/2 stalk celery, finely chopped
1 small onion, minced
1 1/2 cups vegetable broth
1 teaspoon salt
2 1/2 cups milk
3 tablespoons butter, melted
3 tablespoons all-purpose flour
1 tablespoon dried parsley
1 teaspoon ground black pepper
1 cup shredded Swiss cheese
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DIRECTIONS
In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender. Do not rinse: mash mixture slightly. Stir in milk.
In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly.
Remove from heat: add cheese and stir until cheese is almost melted. Let soup stand for 5 minutes.
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REVIEWS
Reviewed on May 31, 2003 by
SISSI808
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SISSI808
May 31, 2003
Terrific soup, without question one of the best potato soups ever. It's not a picky recipe either...I made a double recipe of it (large family) and had to substitute about a cup of the 5 cups of milk I needed with evaporated milk, soft cheese, sour cream, and half and half; plus, we were all out of swiss chesse, so I used two and half cups of Cabot extra sharp cheddar. The results were delicious--my mom loved it so much she had seconds and even thirds! Since I hadn't read the reviews before I cooked it, I was a little surprised about how peppery it turned out, but I didn't think it was TOO peppery, necessarily. Anyway, this soup does take some time, but it is so wonderful that it's definitely worth it. I will make it again in the winter, I'm sure.
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11 users found this review helpful
Terrific soup, without question one of the best potato soups ever. It's not a picky recipe...
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Reviewed on Aug. 29, 2002 by BARBIE0492
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BARBIE0492
Aug. 29, 2002
This soup was excellent. I will definitely make ths again. The swiss cheese was wonderful in it.
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9 users found this review helpful
This soup was excellent. I will definitely make ths again. The swiss cheese was wonderful in it.
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Reviewed on Jul. 23, 2003 by
I'm nuts too...
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I'm nuts too...
Jul. 23, 2003
Just let me say that I am not the biggest swiss cheese fan, well, I wasn't the biggest swiss cheese until now. This soup is fantastic. I was sooo leary about the swiss, and as others stated, it really is tasty in this soup, in fact I wished that I had bought more, so that I could add more. My 11 yr. old ate 3 helpings! I used skim milk, added a few pieces of left over broccoli, chopped, & 1/4 c. of left over corn. I WILL make this again, it was great! Thanks Marilyn!
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8 users found this review helpful
Just let me say that I am not the biggest swiss cheese fan, well, I wasn't the biggest swiss...
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Reviewed on Jan. 11, 2004 by SHANNON2E
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SHANNON2E
Jan. 11, 2004
I liked this soup, but the addition of the swiss cheese really disagreed with me, and I wasn't interested in the leftovers. Next time I make this, I'll use cheddar cheese. I used a homemade vegetable broth, and added a dash of cayenne, which made it much more flavorful. The texture is perfect, though, and overall it's a very hearty meal! I chose to serve it with a green vegetable and small slices of bread from a baguette.
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7 users found this review helpful
I liked this soup, but the addition of the swiss cheese really disagreed with me, and I wasn't...
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Reviewed on Jan. 11, 2004 by BETHMART
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BETHMART
Jan. 11, 2004
This is a great soup, I tried it with Sharp Cheddar cheese instead of Swiss cheese and it was great!
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5 users found this review helpful
This is a great soup, I tried it with Sharp Cheddar cheese instead of Swiss cheese and it was...
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Reviewed on May 31, 2003 by TOMVSGIRL
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TOMVSGIRL
May 31, 2003
One word...WoW! We doubled it, (lg family) and it was a hit. When I read recipe reviews here, I pay close attention to the ones that comment about how their picky eater loved the dish. I have yet to have my daughter love a dish that other finicky children chow on. Well, this recipe is the first time I have had her eat a soup! I have tried many potatoe soups, and this is the one she ate! Aside form that I made a few substitutions. I used reconstituted dry skim milk, a whole red onion (pulverized), and I used low fat swiss and cheddar. I think I may try asome dill havarti next time for a change. This will be a regular on our monthly menu.
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5 users found this review helpful
One word...WoW! We doubled it, (lg family) and it was a hit. When I read recipe reviews...
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Reviewed on Nov. 7, 2006 by Amy
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Amy
Nov. 7, 2006
This is the BEST potato soup that my boyfriend and I have ever had... My boyfriend was sick when I made this so I doubled the recipe (I knew we would be eating it alot). I am so happy that I did because we ate every bite. Before it was all gone, he was asking when I was going to make it again! I altered the recipe a little bit (just for personal taste). I omitted the celery & corn. I used a few more potatoes than the recipe called for and I used sharp cheddar cheese instead of the swiss. I liked the cheddar but next time I will try the swiss and see how it works. Thank you for submitting this recipe, this will be a tradition in our family for years to come.
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3 users found this review helpful
This is the BEST potato soup that my boyfriend and I have ever had... My boyfriend was sick...
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Reviewed on May 4, 2006 by
TWINKLENGREEDY
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TWINKLENGREEDY
May 4, 2006
This is so good. I have made it several times and it is always a favorite on those cold days. ***Very important that you follow the recipe in order. I made the mistake of swapping some steps and I did not get the same result.***
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3 users found this review helpful
This is so good. I have made it several times and it is always a favorite on those cold days....
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Reviewed on Sep. 23, 2008 by
mermaid
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mermaid
Sep. 23, 2008
A wonderful soup for a cold autumn day. Next time I will definitely add some bacon pieces either to individual bowls or in the soup itself. It needs a bit more flavor. I had some leeks I needed to use up, so used that instead of onion. I cut up my potatoes in small pieces, not quarters, and for six servings used just two rather large (baking size) yukon gold potatoes. Personal preference. I didn't have vegetable broth, so used chicken broth. To keep soup from having a flour taste, and from getting lumps, I melted my butter, added the flour, cooked for about three minutes then added the milk. Let the milk heat a bit (but not to boiling) then after mashing up the veggies, added it to the vegetables. That is the best way to cook this so there are no lumps. I used coarsely ground black pepper, and I didn't have enough Swiss cheese, only a couple of slices, so I used up some other cheeses along with the Swiss: cheddar, a white cheddar, and parmasan. It was a great soup. Rates a five or more stores. Thick, yes it is rich, but oh so good.
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2 users found this review helpful
A wonderful soup for a cold autumn day. Next time I will definitely add some bacon pieces...
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Reviewed on May 31, 2003 by MARUAL
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MARUAL
May 31, 2003
This soup is awesome, we make it all the time. It's just as good with mozzarella instead of the swiss, and I always add some cheddar cheese as well. I also tried making it with zucchini and frozen corn once when I realized I didn't have any celery, and my fiancee liked it even better. A little time consuming, but well worth it!
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2 users found this review helpful
This soup is awesome, we make it all the time. It's just as good with mozzarella instead of...
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