Rating: 4.65 stars
262 Ratings
  • 5 star values: 187
  • 4 star values: 61
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 0

A rich potato soup. It'll warm you up on a cold winter day!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender. Do not rinse: mash mixture slightly. Stir in milk.

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  • In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly.

  • Remove from heat: add cheese and stir until cheese is almost melted. Let soup stand for 5 minutes.

Nutrition Facts

311 calories; protein 12.1g; carbohydrates 37.1g; fat 13.1g; cholesterol 40mg; sodium 638.4mg. Full Nutrition
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Reviews (203)

Most helpful positive review

Rating: 5 stars
05/31/2003
Terrific soup, without question one of the best potato soups ever. It's not a picky recipe either...I made a double recipe of it (large family) and had to substitute about a cup of the 5 cups of milk I needed with evaporated milk, soft cheese, sour cream, and half and half; plus, we were all out of swiss chesse, so I used two and half cups of Cabot extra sharp cheddar. The results were delicious--my mom loved it so much she had seconds and even thirds! Since I hadn't read the reviews before I cooked it, I was a little surprised about how peppery it turned out, but I didn't think it was TOO peppery, necessarily. Anyway, this soup does take some time, but it is so wonderful that it's definitely worth it. I will make it again in the winter, I'm sure. Read More
(67)

Most helpful critical review

Rating: 3 stars
11/04/2010
Bland. I did everything correctly. Read More
(1)
262 Ratings
  • 5 star values: 187
  • 4 star values: 61
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
05/31/2003
Terrific soup, without question one of the best potato soups ever. It's not a picky recipe either...I made a double recipe of it (large family) and had to substitute about a cup of the 5 cups of milk I needed with evaporated milk, soft cheese, sour cream, and half and half; plus, we were all out of swiss chesse, so I used two and half cups of Cabot extra sharp cheddar. The results were delicious--my mom loved it so much she had seconds and even thirds! Since I hadn't read the reviews before I cooked it, I was a little surprised about how peppery it turned out, but I didn't think it was TOO peppery, necessarily. Anyway, this soup does take some time, but it is so wonderful that it's definitely worth it. I will make it again in the winter, I'm sure. Read More
(67)
Rating: 5 stars
01/11/2004
This is a great soup, I tried it with Sharp Cheddar cheese instead of Swiss cheese and it was great! Read More
(57)
Rating: 5 stars
07/23/2003
Just let me say that I am not the biggest swiss cheese fan well I wasn't the biggest swiss cheese until now. This soup is fantastic. I was sooo leary about the swiss and as others stated it really is tasty in this soup in fact I wished that I had bought more so that I could add more. My 11 yr. old ate 3 helpings! I used skim milk added a few pieces of left over broccoli chopped & 1/4 c. of left over corn. I WILL make this again it was great! Thanks Marilyn! Read More
(41)
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Rating: 5 stars
09/23/2008
A wonderful soup for a cold autumn day. Next time I will definitely add some bacon pieces either to individual bowls or in the soup itself. It needs a bit more flavor. I had some leeks I needed to use up so used that instead of onion. I cut up my potatoes in small pieces not quarters and for six servings used just two rather large (baking size) yukon gold potatoes. Personal preference. I didn't have vegetable broth so used chicken broth. To keep soup from having a flour taste and from getting lumps I melted my butter added the flour cooked for about three minutes then added the milk. Let the milk heat a bit (but not to boiling) then after mashing up the veggies added it to the vegetables. That is the best way to cook this so there are no lumps. I used coarsely ground black pepper and I didn't have enough Swiss cheese only a couple of slices so I used up some other cheeses along with the Swiss: cheddar a white cheddar and parmasan. It was a great soup. Rates a five or more stores. Thick yes it is rich but oh so good. Read More
(25)
Rating: 4 stars
11/18/2008
I thought this was a great recipe. I did change it up a bit. First I used sharp cheddar instead. Second I added a bit of cayenne pepper. And thirdly while the broth and vegetables were cooking I added a tea strainer with fresh garlic cloves and then took out before adding the milk. That said it was a great recipe and I really really enjoyed it and will definently make it again. Read More
(19)
Rating: 5 stars
05/31/2003
One word...WoW! We doubled it (lg family) and it was a hit. When I read recipe reviews here I pay close attention to the ones that comment about how their picky eater loved the dish. I have yet to have my daughter love a dish that other finicky children chow on. Well this recipe is the first time I have had her eat a soup! I have tried many potatoe soups and this is the one she ate! Aside form that I made a few substitutions. I used reconstituted dry skim milk a whole red onion (pulverized) and I used low fat swiss and cheddar. I think I may try asome dill havarti next time for a change. This will be a regular on our monthly menu. Read More
(16)
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Rating: 5 stars
12/05/2009
Sliced the potatoes and carrots and then cooked in my steamer for 20 minutes. Added veggies to liquid in crock pot and cooked for 30 minutes on high. Also added 1 tsp onion powder 1 tbsp minced garlic and 2 cups Italian cheese blend. Turned out fantastic!! Read More
(15)
Rating: 4 stars
01/11/2004
I liked this soup but the addition of the swiss cheese really disagreed with me and I wasn't interested in the leftovers. Next time I make this I'll use cheddar cheese. I used a homemade vegetable broth and added a dash of cayenne which made it much more flavorful. The texture is perfect though and overall it's a very hearty meal! I chose to serve it with a green vegetable and small slices of bread from a baguette. Read More
(15)
Rating: 5 stars
08/29/2002
This soup was excellent. I will definitely make ths again. The swiss cheese was wonderful in it. Read More
(14)
Rating: 3 stars
11/04/2010
Bland. I did everything correctly. Read More
(1)