Potato Soup IV


This cheesy recipe is great for any type of weather and any type of meal. It is great as a leftover, if there is any left over. Garnish with cheese, bacon bits, croutons, or even add broccoli to the recipe for a different twist.

7 to 8 servings


  • 2 tablespoons margarine

  • cup chopped celery

  • cup chopped onion

  • 6 cups peeled and diced red potatoes

  • 4 cups chicken broth

  • 4 cups milk

  • 1 ½ teaspoons salt

  • ¼ teaspoon ground black pepper

  • 1 tablespoon cornstarch

  • ¼ cup water

  • 2 cups shredded sharp Cheddar cheese


  1. In large saucepan, heat butter or margarine over medium heat. Add celery and onions; cook and stir until tender.

  2. Add potatoes and broth, and simmer until tender.

  3. Stir in milk, and season with salt and pepper. Dissolve cornstarch in 1/4 cup water, and slowly stir into soup. Bring to a boil for 1 minute, and then turn heat to medium-low. Stir in 2 cups cheese, and continue stirring until it melts. Serve.

Nutrition Facts (per serving)

389 Calories
20g Fat
34g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 7
Calories 389
% Daily Value *
Total Fat 20g 25%
Saturated Fat 11g 54%
Cholesterol 53mg 18%
Sodium 1283mg 56%
Total Carbohydrate 34g 12%
Dietary Fiber 2g 9%
Total Sugars 9g
Protein 19g
Vitamin C 10mg 50%
Calcium 468mg 36%
Iron 1mg 6%
Potassium 787mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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