Ingredients35 m servings 339 cals
- Melt butter or margarine in a large saucepan. Add chopped onion, and cook over medium heat until tender.
- Add potatoes, water, salt, marjoram, and bouillon cubes. Cover. Simmer for 10 minutes, or until potatoes are tender.
- Blend flour with a little milk until smooth. Gradually stir into potato mixture with remaining milk. Cook over medium heat, stirring constantly, until thickened and mixture comes to a boil. Stir in parsley. Ladle into bowls, and top with shredded cheese.
Per Serving: 339 calories; 18.6 g fat; 27.5 g carbohydrates; 15.8 g protein; 45 mg cholesterol; 1764 mg sodium. Full nutrition
ReviewsRead all reviews 14
I replaced the water with chicken stock, omitted the boullion and used more potatoes. All in all, a very delicious and satisfying soup. Thanks so much Sue!
If you make this recipe as stated, it's way too salty (as I had feared with all of the boullion cubes and salt) and it doesn't have enough potatoes for me. I would suggest reducing the salt you...
Super delish!!! Like other reviewers, I added more potatoes. I used almost 4 cups. This was really quick and didn't call for lots of ingredients. It has a wonderful taste...two of my children (6...
Very yummy soup and with surprising results - my two young children LOVED it! I suggest adding twice the amount of potatoes...but other than that, this will be a recipe we will make again and a...
Very very good flavor in this soup. I added 3 cups of potatoes, but sure wished I'd used another 2. I only added about 1/8 tsp black pepper to the soup before I served it. I'd give this 5 stars ...
Two cups of potatoes are not enough.. I ended up using three medium size potatoes. I didn't think the soup was thick enough so next time I'll use a little more flour. As for taste... This is a ...
My husband loves this soup! He likes a little more onion though, and chicken broth instead of bouillon cubes.
I am going to try this tonight but thought it would call for swiss cheese since the name is Swiss Potato Soup???