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A simple, cheesy potato soup. This soup takes less than an hour to make. You can break up the potatoes with a fork if you want a thicker soup.
Ingredients
- 6 tablespoons unsalted butter
- 1 ½ cups chopped onions
- 1 ½ cups chopped celery
- 4 cups water
- 8 potatoes, peeled and cubed
- 15 slices American cheese – broken into pieces
- 4 tablespoons all-purpose flour
- 2 1/3 cups milk
- 2 tablespoons chopped fresh parsley
Directions
Step 1
Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender.
Step 2
Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted.
Step 3
In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 9 | |
| Calories 449 | |
| % Daily Value * | |
| Total Fat24g | 31% |
| Saturated Fat15g | 75% |
| Cholesterol70mg | 23% |
| Sodium760mg | 33% |
| Total Carbohydrate43g | 15% |
| Dietary Fiber5g | 18% |
| Total Sugars6g | |
| Protein17g | |
| Vitamin C41mg | 206% |
| Calcium376mg | 29% |
| Iron2mg | 11% |
| Potassium1073mg | 23% |
*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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