Total Time
Prep 15 mins
Cook 45 mins

I make this up in double batches, cool, then put into large freezer bags and freeze. Great to have on those cold winter days, or just anytime!

Ingredients Nutrition


  1. Simmer broth, potatoes and onion until vegetables are tender.
  2. Stir in parsley flakes.
  3. In small bowl, blend flour with a few tbsp of the milk.
  4. Add to the potato mixture.
  5. Stir in remaining milk, cooking until soup thickens.
  6. Add the cheese, stirring until it melts.
  7. Season with paprika, pepper and salt to taste.


Most Helpful

I added garlic and went heavy on the fresh cracked black pepper. I also blended 1/2 the soup to give it a thicker, creamier texture.

Rita~ February 03, 2006

My whole family loved this soup! I did replace one cup of the milk with half & half, added bacon bits, and substituted cheddar cheese (that's what I had on hand). I also took about half of the potatoes and slightly mashed them to make it thicker. But it was a very good recipe for a base plan for me, and I chose it after looking at a lot of different potato soup recipes. I never really follow a recipe completely anyway! Thanks for another recipe the whole family loves!

mmlasley January 28, 2009

This soup is like a big, warm hug. It's simple, delicious, comfort food. I was going to puree some of it as the previous reviewer did, but I added a little extra swiss cheese, and I thought it was perfect. This soup is a keeper; thanx for sharing!

*Parsley* September 29, 2006

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