Potato Cheese Soup

Potato Cheese Soup
Jill Melton
  • Yield: 10 servings


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