Potato Cheese Soup
We like to have it with salad and toasted sour dough bread. :)
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 3
soup
cheese
potato
hearty
ham
cheesy
american
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 1/2 cup onion chopped
- 1 salt and pepper to taste
- 3 cups potatoes peeled & cubed (i use 3 large russet tate
- 1/2 cup celery chopped
- 2 cubes chicken boullion
- water (see directions)
- 1 teaspoon dried parsley
- 3 tbsp all purpose flour depending on h ( to 4)
- 1 cups milk
- 2 cups mild cheddar shredded
- 1 cup ham chopped (optional) (soup tastes great without
- Carbohydrate 46.8167855555254 g
- Cholesterol 131.569333333333 mg
- Fat 66.6212611111074 g
- Fiber 4.41520009524616 g
- Protein 32.4087944444222 g
- Saturated Fat 30.0456766666667 g
- Serving Size 1 1 Serving (443g)
- Sodium 1804.7877777775 mg
- Sugar 42.4015854602792 g
- Trans Fat 4.99951277777408 g
- Calories 915 calories
Put cubed potatoes in large pot and cover with water (to where they're just barely covered -- don't put in extra). Add onion, celery, salt, pepper, bullion and parsley. Boil until potatoes are just tender. Whisk flour into cold milk -- once well blended, add mixture to pot (on medium heat). Stir frequently until soup thickens a little. Once it's as thick as you like, add the cheese and ham. Stir well and simmer for a couple of minutes and serve!
