Dad's Potato Cheese Soup

This is the perfect prescription when you're sick.

  • 1 pound favorite link sausage, thinly sliced 1/16 to 1/8"
  • 4 pounds peeled and diced russet potatoes
  • 2 medium onions chopped
  • 4 cloves garlic chopped
  • 24 ounces deluxe American cheese
  • 1 stick butter
  • 1 tablespoon fresh rosemary, chopped
  • 16 to 32 ounces milk
  • Salt and pepper to taste
  • In 6- or 8-quart pan, melt butter on medium-low heat with onions. After onions are translucent, add garlic and rosemary for 2 minutes.

  • Add sausage and cook another 2 or 3 minutes. Add potatoes and cover potatoes with water. Change heat to high and bring potatoes to a boil.

  • After potatoes become very tender, to the point of falling apart, reduce heat to low and add cheese a little at a time until all melted. Add milk, salt, and pepper and cover for 15 minutes.

  • Great with saltine crackers.

  • A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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    This recipe is featured in:

    Father's Day