Potato Cheese Soup

  • Yield 10 servings

Creamy potato cheese soup perfect for a snowy day.

Potato Cheese Soup
Jill Melton


3 tablespoons butter
1/2 onion, chopped
3 tablespoons flour
10 baby carrots, chopped
6 to 8 medium russet potatoes, peeled and chopped
5 cups water
2 bouillon cubes
2 ounces shredded Swiss cheese
2 ounces shredded Cheddar cheese
3 American cheese slices
3 to 4 cups 2% low-fat milk


  1. Melt butter in Dutch oven or large saucepan. Add onion, saute 10 minutes. Add flour, whisk and cook 5 minutes. Add carrots, potatoes, water and bouillon cubes. Stir well. Bring to a boil, reduce heat and simmer 15 minutes or until thick and potatoes are tender. Add cheese and milk until desired consistency.

Recipe by Jill Melton, Editor



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