Potato Cheese Soup Recipe

Name: Potato Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 4 Tbsp. margarine; 2 c. chopped onion; 1 large garlic clove; 2 large potatoes (unpeeled), coarsely chopped; 1 large carrot (unpeeled), coarsely chopped; 3 c. vegetable stock or water; 1 tsp. dried dill or 2 Tbsp. fresh; 4 oz. cream cheese; 1 1/2 c. milk or part cream; 1 c. grated sharp Cheddar cheese (3 oz.); salt and pepper to taste

Servings: persons

3 to 4 Tbsp. margarine
2 c. chopped onion
1 large garlic clove
2 large potatoes (unpeeled), coarsely chopped
1 large carrot (unpeeled), coarsely chopped
3 c. vegetable stock or water
1 tsp. dried dill or 2 Tbsp. fresh
4 oz. cream cheese
1 1/2 c. milk or part cream
1 c. grated sharp Cheddar cheese (3 oz.)
salt and pepper to taste

1
In a large saucepot, saute onion and garlic in margarine until translucent.
2
Add potatoes and carrot; saute 5 to 10 minutes.
3
Add stock and dill and simmer until all vegetables are tender.
4
Remove vegetables from pot and puree in blender with cream cheese and milk.
5
Return pureed mixture to pot.
6
Stir in cheese.
7
Season with salt and pepper.
8
Reheat over low heat.

793

kcal

Calories

Fat

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: 3 to 4 Tbsp. margarine, 2 c. chopped onion, 1 large garlic clove, 2 large potatoes (unpeeled), coarsely chopped, 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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