Total Time
Prep 10 mins
Cook 25 mins

Homemade soup that doesn't take all day to cook! With the addition of Brie cheese, this soup is a winner!

Ingredients Nutrition


  1. Saute onons and celery in butter in a Dutch oven until tender.
  2. Add water, broth, and potato; cover and cook over low heat 15 minutes or until potato is tender.
  3. Pour half of soup mixture into container of an electric blender; process until smooth.
  4. Repeat procedure with remaining mixture, returning pureed mixture to Dutch oven.
  5. Remove skin from Brie; add Brie, milk, and remaining ingredients to Dutch oven.
  6. Cook over medium heat, stirring constantly, until cheese melts and soup is thoroughly heated.
  7. Yield: 5 cups.
Most Helpful

I'm sorry, but this was very bland. I was expecting it to be rich with the brie, but it was lacking in flavor. I think it's a really good base, but next time I would add garlic and use chicken broth for the entire liquid equivalent instead of water.

TrebleClef December 30, 2011

Made as directed only added some garlic...definately a keeper! So good and comforting on a cold rainy day. Thank you! Made for TOMT-Soup Fest tag game.

mama smurf February 26, 2011

Quick and tasty! I used half milk/half heavy cream, and didn't blend the soup - I like 'em chunky ;) I found it a little peppery for my taste, but hubby still added pepper at the table. I liked it with the brie, but think next time I might try it with cream cheese as others have suggested. Good soup for a cold winter day!

MittenKitten January 05, 2010