Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

Requested recipe from my sister and I made slight changes, it's so soothing and great Winter food!

Ingredients Nutrition


  1. Barely cover potatoes with water add the salts and cook till tender. THIS WATER IS PART OF SOUP DO NOT POUR OFF.
  2. While potatoes are boiling sauté onions and parsley in oil just till onion wilted.
  3. Add the evaporated milk once potatoes are tender.
  4. Ladle some of the potatoes with liquid in food processor or blender and puree. Add back to pot. On the next 2 rounds of puree potatoes and liquid add 1/2 of the onions and parsley mix.Use slotted spoon to find the rest of the potatoes to put in food processor. (By now the soup should be pretty thick).
  5. Soup should still be hot enough add the cheese and stir. If not,heat only on low do not boil so cheese can melt.
  6. Season with the black pepper and garlic powder.
  7. Guessed on the amount of water to cover potatoes make take more or less!
  8. Enjoy!


Most Helpful

This was only okay. After I put it together and blended it, I tasted it and decided it needed more cheese, so I added another cup. I also thought there was too much parsley.

cookn4one January 28, 2008

I felt compelled to doctor this recipie as I put it together. I doubled the cheese, but I still don't think it has enough. Also, I pureed about 8 cups of the whole mixture at one time. I wanted some whole bits of potato left. My husband really liked it, he loves potatoes, but I think I will work with this some more. What about adding some bacon or ham?

Kristi Waterworth January 20, 2008

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