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

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    RuthlessWr's Note:

    I got this recipe out of the newspaper while I was in graduate school in Tallahassee. I wish I'd written down who created it, but I've lost that information years ago. This is a family favorite and goes over well with kids. It's also almost embarrassingly easy.

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    Units: US | Metric


    1. 1
      Bring water, butter, corn, carrot, onion and pepper to a boil in a 3 quart saucepan.
    2. 2
      Cover and simmer 10 minutes.
    3. 3
      Stir in soup, then milk, cheese and broccoli.
    4. 4
      Heat, stirring occasionally, until cheese melts and serving temperature is reached. Do not boil.

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    Ratings & Reviews:

    • on May 17, 2006


      Nice soup and quite thick and filling, even though I made this with low-fat chedder, 1% milk and half a tablespoon butter to save calories. The cheese seemed to have blended well with the rest of the soup, which doesn't always happen with some cheese soups. Perhaps because I used less butter, the vegetable mixture started sticking to the bottom of the pan after about 8 minutes of simmering so I started adding the rest of the ingredients then. My only suggestion is to add some salt to taste. I served this as a vegetarian main dish with a vegetable side. Thanks for this quick and easy soup.

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    Nutritional Facts for Easy Potato Cheese Soup

    Serving Size: 1 (306 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 310.7
    Calories from Fat 164
    Total Fat 18.2 g
    Saturated Fat 11.1 g
    Cholesterol 53.8 mg
    Sodium 1083.2 mg
    Total Carbohydrate 25.3 g
    Dietary Fiber 1.8 g
    Sugars 2.5 g
    Protein 13.5 g

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