Recipe by William Anatooskin
"A rather rich soup, but very delicious. It contains three types of cheese - Cheddar, Swiss, and processed cheese food."
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2 1/2 cups
chicken soup base
ground black pepper
carrots, finely chopped
potatoes, peeled and diced
celery, finely chopped
red bell pepper, diced
processed cheese food (eg. Velveeta)
shredded sharp Cheddar cheese
shredded Swiss cheese
dry potato flakes
I was looking for a potato cheese soup recipe that I could use here where I live-- in Germany-- because cheddar cheese is almost nonexistant here. I live in middle Bavaria and none of the shops around here have it, not even the cheese shops.
There is nothing German about this soup except that maybe it was made by someone that is of german descendant. If you must, call it American/European Cheezy Potato Soup
I LOVE this recipe! I find that it tastes better with only two tablespoons of fat free mayo and broccoli added. Everytime I've made it this way people have raved! Thanks for this GREAT treat!
I havent tried this recipe yet but to reply to the reviewer from middle bavaria, I also live in middle bavaria (regensburg) and I was about to make the same comment about callling a recipe german that calls for swiss cheese, but you beat me to it. However the point of my comment is this, if you are looking for cheddar go to the closest kaufland and head for the cheese counter- it does exist here, it just takes going to a giant discount supermarket to find it (I've never found it in netto but ours is small, and a bigger aldi might have it too).
Delicious soup and worth the time of
cutting up the vegetables!!! We will
definetly keep this one on our menu!
Yummy and easy!
The taste of this soup is very good with the vegetable combination. I like the idea of thickening the soup with instant potato flakes. But cheddar is not an ideal melting cheese in soup, it clumps making the soup unappealing..and the greasy yellow layer on the surface of the soup. I will make this again but use only the loaf cheese, cube up a 2lb box. Leave out the swiss and cheddar.
We got snowed in today and this made a HUGE pot of soup that we were able to share with our neighbors. I replaced the celery (because I am not a fan) with broccoli and the swiss cheese with shredded asiago. I added about 12 oz of velveeta cheese, because I felt it needed to be a little thicker and I definitely needed to add salt. I also added some turkey bacon for a little flair. Dee-lish!!
* Percent Daily Values are based on a 2,000 calorie diet.
German Potato Cheese Soup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 327
** Calories from Fat: 202
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