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    You are in: Home / Recipes / 3 Cheese Potato Soup Recipe
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    3 Cheese Potato Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    zoe,owen,andliams mommy's Note:

    This soup is great by itself, but also a nice way to use up leftovers as stir-ins. I have added ham, broccoli, chicken, peas, and other sundry bits and pieces to make this a very versatile freezer staple

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    Units: US | Metric


    1. 1
      Melt butter in a large saucepan.
    2. 2
      Add onions, cooking until soft.
    3. 3
      Add potatoes and enough water to barely cover.
    4. 4
      Cook, covered, until potatoes are tender (15 - 20 minutes).
    5. 5
      In a medium-size bowl, combine soup and milk until smooth.
    6. 6
      Pour soup mixture into potato mixture and stir over low heat.
    7. 7
      Add cheeses, and stir until smooth. Heat, but do not boil.
    8. 8
      Add garlic and salt and pepper to taste.
    9. 9
      To Freeze: Allow soup to cool, and ladle into 1 gallon freezer bag. Lay flat to freeze.

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    Ratings & Reviews:

    • on January 21, 2010


      This soup was good, but I found I needed to modify it to my liking. While preparing the soup, I saute'd about 1-1/4 cups of diced onion in about 5 tablespoons of butter. Since I had to add more potatoes to the soup, I must of used about 12 cups, and cooked them in (about) 6-7 cups of water, for just about 11 minutes. Anymore than that, I think the potatoes would of been over cooked. I do think I could of probably added 13 cups of the cubed potatoes to the recipe. By the way I should mention, that any leftover potato water from which I cooked the potatoes in, I did add it to the soup. Also, to the soup I did add... 2 teaspoons of garlic powder, 1-(8 ounce) package of cream cheese, plus (4 ounces) more of the cream cheese, 1 cup of shredded Mozzarella, 1-1/2 cups of the grated Parmesan cheese, plus I also added about a 3/4 cup of shredded Italian Style Cheese, which consists of: Mozzarella, Parmesan, Romano, Fontina, and Asiago Cheese. I also threw in 1-(4.5 ounce) package of Oscar Mayer Bacon Bits, plus 1-(11.5 ounce) can of Mexicorn (drained), and 1-(15 ounce) can of whole kernel corn (drained), but next time I may just add 2-(15 ounce) cans of the whole kernel corn. By the way, the soup I used in this recipe was... cream of mushroom. This soup was pretty good, and I think one could make it to suit one's taste (by adding additional ingredients like I did). Thank you zoe,owen,andliams mommy, for posting this recipe. This is one soup I look forward to making again. Oh, and one more thing I wanted to mention... with all the ingredients used to make this soup, and with the add-ins I used, I found this soup made at least 12 servings.

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    Nutritional Facts for 3 Cheese Potato Soup

    Serving Size: 1 (477 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 606.7
    Calories from Fat 318
    Total Fat 35.4 g
    Saturated Fat 20.4 g
    Cholesterol 103.6 mg
    Sodium 1073.4 mg
    Total Carbohydrate 51.5 g
    Dietary Fiber 5.1 g
    Sugars 3.7 g
    Protein 22.5 g

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