Potato Cheese Soup Recipe - Allrecipes.com
Potato Cheese Soup Recipe

Potato Cheese Soup

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"A rich potato soup. It'll warm you up on a cold winter day!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. 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.
  2. 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.
  3. Remove from heat: add cheese and stir until cheese is almost melted. Let soup stand for 5 minutes.
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Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Nov 04, 2010

Bland. I did everything correctly.

Jan 11, 2004

This is a great soup, I tried it with Sharp Cheddar cheese instead of Swiss cheese and it was great!

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!

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.

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.

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.

Nov 18, 2008

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.


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  • Calories
  • 311 kcal
  • 16%
  • Carbohydrates
  • 37.1 g
  • 12%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 12.1 g
  • 24%
  • Sodium
  • 638 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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