Potato Cheese Soup

Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Yield:
8 servings

Ingredients
Directions

In large pot melt butter. Add leeks and cook over medium heat, stirring occasionally. Add potatoes and season with salt and pepper. Add water and bring to a simmer. Cook until vegetables are tender. Place 3/4 of soup into a blender and puree, return to pot and bring to simmer. Add mustard and cheese. Stir until smooth. Add cream and bring to simmer. Pour into bowl and serve.


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    9 Reviews
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    Taste really good. I enjoyed it alot.
    This soup is an excellent choice for a rainy day. We top our soup with crispy bacon and diced green onions. It is so good!! We like to make homemade bread when we have this and a green salad on the side. Both of our teenage kids and their friends love it Give it a try :
    this is a great start to making a nice potato soup
    my kids and my husband loved it.Its great for soup and sandwiches..
    This soup didn't do much for me. When I read that the base of this recipe was water, I automatically substituted chicken stock, but it still was lacking flavor and was too runny. If I make this again, I'll cut it the stock down to 4-5 cups and use a stronger cheese.
    It was delicious and soooo easy! Perfect for a busy nursing student- I even had leftovers to take to clinical with me the next day!
    Excellent soup. Extremely easy to make (espcially if one uses a stick blender).
     
    Second time made, used two cups cheese vs what was called for.
     
    Third time made, added cubed smoked kilbasa (after blending, of course) which made a GREAT meal with crusty French bread.
    I've been making this recipe since 2002. It has become a staple. So easy and delicious! Instead of pouring the soup into a blender, I remove some potato chunks into a bowl and puree the rest of the soup with a hand blender. Much easier, and safer. I then add the potatoe chunks back into the soup.
     
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