Recipe by ZBARBER
"Potato Cheese Soup to die for! "
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ground black pepper to taste
Cheddar cheese, cubed
This soup is creamy and delicious...and easy!
This soup is sooo good and easy. I doubled the recipe so my husband could bring leftovers to work. I pureed part of the soup and left part of it chunky. To make it even richer I added some cream at the end and leftover ham. So comforting on a cold day.
Delicious! I think I'll leave some of the soup chunky next time--just personal preference. Great flavor, though.
Delicious! Even my kids liked this one! Can't wait to make it again...
This soup is delicious! It is very rich. For me just a cup was enough until the next day. Even my very picky daugther liked it!
Excellent! I added a few more tablespoons of marjoram and bohnenkraut in addition to a couple cloves of garlic. I blended only half of the pot for a little more 'chunky' soup. Used grated cheese instead of cubed and it just didn't melt as well - lesson learned! But it didn't matter, the flavor was still awesome!!
This was great. Right after blending, I aded a bottle of beer and 1/2 of cup of half-n-half. Now it's a soup to die for!
The recipe is a great starter, but here are my suggestions to make it better: 1. only puree 1/3 to 1/2 half of the mixture. 2. add 3 ounces cream cheese (at the end). 3. add 1 tbls of bacon bits (in the beginning). 4. add heaping tablespoon of sour cream add a splash of half and half (at the end). Enjoy!
* Percent Daily Values are based on a 2,000 calorie diet.
Reva's Potato Cheese Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 389
** Calories from Fat: 172
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