Potato Soup IV

Potato Soup IV

22

"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

servings 389 cals
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Original recipe yields 7 servings

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Nutrition

  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 1283 mg
  • 51%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

22
  1. 25 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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...

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 ...

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 bit...

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 ...

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 mas...

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...

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 ...

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 goo...

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!!!!

Great recipe...Didn't take long to make and tasted great. I made it on a cool fall day and it hit the spot. Thanks