Potato Cheese Soup
- Yield 10 servings
Creamy potato cheese soup perfect for a snowy day.
Jill Melton
Ingredients
- 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
Instructions
- 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
