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Sunday Potato Soup


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  • 3 lb. potatoes peeled
  • 2 cups celery chopped
  • 1 cup onion chopped
  • salt and pepper
  • 8 oz. cheese
  • 1 - 1/2 cup milk
  • 3 tbsp. cornstarch


Level of difficulty Average
Cost Average budget


Step 1

Cut potatoes in to 1/2 inch cubes. Put in large cooking pot with water. Add celery, onion, salt and pepper to taste. When vegetables are tender add milk. When hot add cheese, stir till melted. Take cornstarch and water stir till mixed well. Add to mixture, stir till it gets thicken. Serve.

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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

CREAMY POTATO SOUP My Favorite Potato Soup