Potato-Cheese Soup Recipe

Name: Potato-Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups diced potatoes (about 7 small to medium); 4 cups water, barely enough to cover potatoes (this water is part of the soup, DO NOT POUR OFF); 2 teaspoons salt (I used 1tsp salt and 1 tsp salt-free seasoning); 1 onion, chopped (Vidalia preferred or another sweet onion); 3 green onions, including tops chopped; 1 cup coarsely chopped fresh parsley; 1 ½ teaspoons olive oil; 1 (12 ounce) can evaporated milk; 1 cup grated cheddar cheese; ⅛ teaspoon black pepper; ¼ teaspoon garlic powder

Servings: persons

5 cups diced potatoes (about 7 small to medium)
4 cups water, barely enough to cover potatoes (this water is part of the soup, DO NOT POUR OFF)
2 teaspoons salt (I used 1tsp salt and 1 tsp salt-free seasoning)
1 onion, chopped (Vidalia preferred or another sweet onion)
3 green onions, including tops chopped
1 cup coarsely chopped fresh parsley
1 ½ teaspoons olive oil
1 (12 ounce) can evaporated milk
1 cup grated cheddar cheese
⅛ teaspoon black pepper
¼ teaspoon garlic powder

1
Barely cover potatoes with water add the salts and cook till tender.
2
THIS WATER IS PART OF SOUP DO NOT POUR OFF.
3
While potatoes are boiling saute onions and parsley in oil just till onion wilted.
4
Add the evaporated milk once potatoes are tender.
5
Ladle some of the potatoes with liquid in food processor or blender and puree.
6
Add back to pot.
7
On the next 2 rounds of puree potatoes and liquid add 1/2 of the onions and parsley mix.Use slotted spoon to find the rest of the potatoes to put in food processor.
8
(By now the soup should be pretty thick).
9
Soup should still be hot enough add the cheese and stir.
10
If not,heat only on low do not boil so cheese can melt.
11
Season with the black pepper and garlic powder.
12
Guessed on the amount of water to cover potatoes make take more or less!
13
Enjoy!

623

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 cups diced potatoes (about 7 small to medium), 4 cups water, barely enough to cover potatoes (this water is part of the soup, DO NOT POUR OFF), 2 teaspoons salt (I used 1tsp salt and 1 tsp salt-free seasoning), 1 onion, chopped (Vidalia preferred or another sweet onion), and more.

Yes, Potato-Cheese Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato-Cheese Soup

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