Menu Enter a recipe name, ingredient, keyword...

Hearty Potato & Cheese Soup


Rate this recipe 2.9/5 (14 Votes)


  • 6 C. peeled and cubed potatoes
  • 14 oz. chicken broth
  • 1/4 c. water
  • 1 c. celery and carrots
  • chopped spinach optional
  • 1/2 c. onion
  • 2 t. parsley
  • 2 chicken bullion cubes
  • 1 t. salt 1/2 t. pepper
  • 3 c. milk divided
  • 1/4 c. flour
  • 3/4 c. sharp chedder
  • cubed ham or bacon


Level of difficulty Average
Cost Average budget


Step 1

combine first 9 ing. in med. stock pot bring to a boil. cover and reduce heat. simmer 10-15 min. until veggies are tender. make a paste with 1/4 c. milk with flour and gradually add to soup. add remaining milk cheese and meat stirring constantly until soup thickens.

You'll also love

Chef Tips and Tricks

VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!


  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

Review this recipe

Potato Cheese soup Mom's Potato Salad