Reva's Potato Cheese Soup

Reva's Potato Cheese Soup

9
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"Potato Cheese Soup to die for! "
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Ingredients

50 m servings 389 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 37.9g
  • 12%
  • Protein:
  • 17.8 g
  • 36%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 691 mg
  • 28%

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 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.
  2. 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.

Reviews

9

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...

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...

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 baco...

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 ...