Farmhouse Potato Cheese Soup

Submitted by truebrit

"This delicious, hearty soup is so easy to prepare! It's warming and filling, a perfect meal for those cold, winter days! It's all made in one pot, so clean-up is a snap."

 

• Ready In: 55mins
• Ingredients: 10
• Serves: 8

ingredients

• 78.78 ml chopped onion
• 44.37 ml butter or 44.37 ml margarine
• 680.38 g bag frozen hash brown potatoes
• 432.33 g can sweetcorn, drained
• 4.92 ml dried parsley flakes
• 828.06 ml chicken broth
• 473.18 ml milk
• 4.92 ml salt
• 1.23 ml pepper
• 473.18 ml shredded cheddar cheese

directions

1. Place first six ingredients in a large pot, and bring to a boil.
2. Cover and simmer for 25 minutes, or until potatoes are tender.
3. Remove from heat, and puree the potato mixture with a potato masher.
4. Stir in milk and seasonings, and return to heat.
5. Add the cheese, and stir until melted.
6. Enjoy!

Reviews

[Nprskalo]

First soup I ever made. Instead of cubed hash brown potatoes, I used the shredded. It cooked fasted and gave me the kind of potatoes I prefer in potato soup. I also used about 4 different cheeses and added a lot of garlic powder. Really good soup... I would recommend letting the soup sit overnight because the flavors stood out much more.

 

[ggjunk]

Followed your recipe exactly and the soup turned out great, used a hand blender after I mashed the potato. Thanks for a 5 star recipe.

 

[bmcnichol]

Loved this. It was so quick and easy to make. I followed the recipe exactly as written but I added another 1/4 teaspoon of pepper. Next time I would add a bit more onion but we loved it the way it was. I loved that I didn't have to peel any potatoes. We all enjoyed this. Will definately be making more often.

 

[*Parsley*]

Yay... no potato peeling! For such and easy soup, this was quite yummy. I added some extra onion, but otherwise stuck to the recipe. The corn added a nice sweetness. Thanx for a posting this!

 

[Stephie B.]

I really liked this soup. I like that the potatoes are mashed up. I used my hand mixer to do that step. I substituted the parsley with dill weed and added about 1/2 tsp garlic. Oh, I also added a stalk of celery, chopped and a few baby carrots shredded for some extra flavor and veggies. I think this will be my standing potato soup recipe.