Recipe by Marilyn Johnson
"A rich potato soup. It'll warm you up on a cold winter day!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
potatoes, peeled and quartered
carrot, finely chopped
celery, finely chopped
1 1/2 cups
2 1/2 cups
ground black pepper
shredded Swiss cheese
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.
Bland. I did everything correctly.
This is a great soup, I tried it with Sharp Cheddar cheese instead of Swiss cheese and it was great!
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!
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.
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.
I thought this was a great recipe. I did change it up a bit. First, I used sharp cheddar instead. Second, I added a bit of cayenne pepper. And thirdly, while the broth and vegetables were cooking I added a tea strainer with fresh garlic cloves and then took out before adding the milk. That said, it was a great recipe and I really, really enjoyed it and will definently make it again.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Potato Cheese Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 118
Get quick & easy recipes for your busiest days.
All the game-day eats you need to crush the tailgate competition.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
A hearty winter soup with potatoes, Cheddar, and bacon.
See how to make a creamy, green garlicky potato soup.
See how to make a hearty potato soup with bacon and a touch of fresh cream.