Easy Potato Cheese Soup

"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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photo by Kumquat the Cats fr photo by Kumquat the Cats fr
photo by Kumquat the Cats fr
photo by Kumquat the Cats fr photo by Kumquat the Cats fr
Ready In:
35mins
Ingredients:
11
Serves:
6
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ingredients

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directions

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

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Reviews

  1. 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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RECIPE SUBMITTED BY

I currently live in Alabma, but have lived many places, including 4 years in Brazil. I love to travel and learn about languages and cultures around the world. I have a husband and two teenaged daughters and we live a very active family life. I work full time as a programmer, so between that and sports and plays and church, I don't have a lot of time to cook. For years I just threw whatever on the table, but lately I've become more aware of what I eat and how I prepare it. I'm trying to stay away from processed foods and cook more from scratch. I've discovered that I love it!
 
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