READY IN 50 mins

Reva's Potato Cheese Soup

Read Reviews (8)

"Potato Cheese Soup to die for! " — ZBARBER

Directions

In a large pot over medium heat, combine potatoes, celery, parsnips, onion, carrots and broth. Stir in marjoram, salt and pepper and simmer until vegetables are tender, about 20 minutes.
Puree in batches in a blender or food processor or using an immersion blender. Return to pan, adjust seasonings, and bring to a boil. Stir in cheese until just melted. Remove from heat and serve.

Kitchen-Friendly View

PREP 20 mins
COOK 30 mins
READY IN 50 mins

Reviews More Reviews

Aug 29, 2002

This soup is creamy and delicious...and easy!

—AMYRGODINEZ

See full review »

Nov 04, 2008

Delicious! I think I'll leave some of the soup chunky next time--just personal preference. Great flavor, though.

—Kristy M.

See full review »

9 Ratings

See other versions of this recipe!

Jan 16, 2008

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.

—Jessica M.

See full review »

Dec 10, 2006

Delicious! Even my kids liked this one! Can't wait to make it again...

—BOBBIEANNE

See full review »

Oct 07, 2009

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!

—JLT

See full review »

Nov 02, 2009

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!!

—theboss

See full review »

Jan 02, 2013

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!

—luvjules

See full review »

Dec 25, 2012

I am not sure why this delicious soup has been waiting for a picture since 2001. This soup is very easy to prepare. I used an immersion hand blender to puree the soup. Seen as we had someone who can't eat cheese I let everyone add cheese to their own bowls. I used some cajun seasoning on my bowl of soup to kick it up a notch. Thanks for a great recipe.

—Baking Nana

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Smoky Potato Cheese Soup

Potato Cheese Soup

Easy Potato Cheese Soup

Ham, Potato, and Cheese Soup

Potato Cheese Calico Soup

Potato Cheese Soup

Potato Soup with Fish and Cheese

Cheesiest Potato Soup

Potato, Broccoli and Cheese Soup

German Potato Cheese Soup

Nutrition

Calories
389 kcal
19%

Carbohydrates
37.9 g
12%

Cholesterol
60 mg
20%

Fat
19.1 g
29%

Fiber
4.7 g
19%

Protein
17.8 g
36%

Sodium
691 mg
28%

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

Nutritional Information

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

% Daily Value *
** Total Fat 19.1g 29 %
** Saturated Fat 12g 60 %
** Cholesterol 60mg 20 %
** Sodium 691mg 28 %
** Potassium 826mg 23 %
** Total Carbohydrates 37.9g 12 %
** Dietary Fiber 4.7g 19 %
** Protein 17.8g 36 %
** Sugars 5.5g
** Vitamin A 123 %
** Vitamin C 40 %
** Calcium 56 %
** Iron 12 %
** Thiamin 21 %
** Niacin 47 %
** Vitamin B6 37 %
** Magnesium 21 %
** Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.