Potato Soup IV Recipe - Allrecipes.com
Potato Soup IV Recipe

Potato Soup IV

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"This cheesy recipe is great for any type of weather and any type of meal. It is great as a leftover, if there is any left over. Garnish with cheese, bacon bits, croutons, or even add broccoli to the recipe for a different twist."

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Ingredients Edit and Save

Original recipe makes 7 to 8 servings Change Servings


  1. In large saucepan, heat butter or margarine over medium heat. Add celery and onions; cook and stir until tender.
  2. Add potatoes and broth, and simmer until tender.
  3. Stir in milk, and season with salt and pepper. Dissolve cornstarch in 1/4 cup water, and slowly stir into soup. Bring to a boil for 1 minute, and then turn heat to medium-low. Stir in 2 cups cheese, and continue stirring until it melts. Serve.
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Reviews More Reviews

Most Helpful Positive Review
Nov 06, 2006

WOW!!! With a little doctoring this soup is out of this world. By far the best soup I've ever eaten. I added 1 Tbsp of extra finely chopped garlic, an extra cup of potato, doubled the onion and pepper, and added 1/4 cup thinly sliced carrot. It was delicious!!!

Most Helpful Critical Review
Mar 02, 2009

I am rating this recipe based solely on the content--I made it exactly as written. It is an excellent base recipe, but a little bland without some additions. I did garnish with real bacon bits before serving. Next time, I will add some more seasoning components: bacon in the soup, green onion, and maybe some garlic. A really good start to what could be a 5 star knockout recipe!

Feb 20, 2007

I would suggest making this a day ahead of time. It tastes better after all the flavors have set in. I added dill and skipped the cheese. When I serve it, I sprinkle cheese and some bacon bits on top. Great recipe that can be made many different ways!!!

Jan 08, 2007

What a terrific recipe! I was searching for one that did not use potato flakes or cream soups to thicken, and this one was just right. I made very minor variations, like adding a little parsley and extra salt for flavor, and adding some grated carrots. I also used Yukon Gold instead of red potatoes and skipped the cheese, since I made it to accompany a main course. Yum...even the children enjoyed it!

Nov 29, 2005

GOOD SOUP!!!!! SOUPERB! I followed the directions with some minor changes: I used turkey broth instead of chicken broth. When the potatoes were tender, I used a potato masher and slighty mashed some of the potatoes the make the soup thicken, and omitted the cornstarch. I added leftover turkey pieces, and various herbs and spices like paprika, basil, garlic, salt, and pepper. I don't like cheese in my soup and I thought 2 cups of cheese was a little much anyways, so instead I just sprinkled some cheese on the top when I dished the soup up in individual bowls. It was a great change from my usual "leftover turkey from thanksgiving soup", and a delicious way to use up leftover potatoes and turkey! Thanks for the recipe, it's a keeper!

Oct 08, 2012

This is my daughter's favorite meal of all time. My only modifications are to use colby-jack cheese instead of cheddar, because that's what we usually have on hand, and to add about three tbsp of crumbled bacon when I add the potatoes, so the flavor cooks in. I do use Kitchen Basics gluten-free broth, since we are gluten-intolerant and this way I can be sure it's safe. But this is hands-down the best recipe I have found for potato soup.

Aug 29, 2002

This was a real easy recipe. I mashed the potatoes up some once they were cooked and instead of using salt and pepper, I used a hickory smoke/pork chop season mix for a little flavor. Very good!

Nov 15, 2007

This was wonderful. I have family that can not have wheat or gluten and I can make this with butter and keep it gluten free. I added ham and carrots for a change. Very good!!!!


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  • Calories
  • 389 kcal
  • 19%
  • Carbohydrates
  • 33.5 g
  • 11%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 19.8 g
  • 30%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 19.4 g
  • 39%
  • Sodium
  • 1283 mg
  • 51%

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

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