My father was Swiss, so cheese has been a basic food in our family as long as I can remember. With its big cheese taste, you'll want to prepare this soup often. A steaming bowl plus a salad and a slice of bread makes a wonderful light meal. —Carol Smith, New Berlin, Wisconsin
Potato Cheese Soup
Potato Cheese Soup
Prep Time
10 min
Cook Time
20 min
Yield
6 servings (1-1/2 quarts)
Ingredients
- 3 medium potatoes (about 1 pound), peeled and quartered
- 1 small onion, finely chopped
- 1 cup water
- 1 teaspoon salt
- 3 cups whole milk
- 3 tablespoons butter, melted
- 2 tablespoons all-purpose flour
- 2 tablespoons minced fresh parsley
- 1/8 teaspoon white pepper
- 1 cup shredded Swiss cheese
Directions
- In a large saucepan, bring potatoes, onion, water and salt to a boil. Reduce heat; cover and simmer until potatoes are tender. Do not drain; mash slightly. Stir in milk.
- Meanwhile, in a small bowl, blend the butter, flour, parsley and pepper; stir into the potato mixture. Cook and stir over medium heat until thickened and bubbly. Remove from the heat; add cheese and stir until almost melted.
Nutrition Facts
1 cup: 291 calories, 15g fat (9g saturated fat), 48mg cholesterol, 565mg sodium, 29g carbohydrate (9g sugars, 2g fiber), 12g protein.
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