Potato Cheese Soup

Potato Cheese Soup created by Parsley

Cabot Creamery, good cheesy soup

Ready In:
25mins
Serves:
Units:

ingredients

  • 2 cups reduced-fat chicken broth
  • 1 medium potato, peeled and diced (1 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 12 cup chopped broccoli floret
  • 1 medium carrot, coarsely shredded (1/2 cup)
  • 3 tablespoons cornstarch
  • 1 (12 ounce) can evaporated skim milk
  • 34 cup shredded cabot cheddar cheese (3 oz)

directions

  • Combine broth, potato, and onion in a sauce pan; bring to a boil.
  • Reduce heat, cover and cook 10 minutes or until vegetables are tender.
  • Mash potato cubes against side of pan using fork.
  • Stir together cornstarch and a little of the milk.
  • Add broccoli and carrot.
  • Stir and cook until thickened and bubbly.
  • Cook and stir 2 minutes more.
  • Stir until cheese is melted.
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RECIPE MADE WITH LOVE BY

@Danny Beason
Contributor
@Danny Beason
Contributor
"Cabot Creamery, good cheesy soup"

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  1. Parsley
    Potato Cheese Soup Created by Parsley
  2. Parsley
    Really thick and yummy and not a lot of fat! The only thing I added was some salt and pepper. I used a potato masher instead of a fork to mash up some of the potatoes. I love thick creamy soups and this was perfect. Loved the extra color and flavor from the carrots and broccoli, too. Will make this again. Thanx!
  3. Danny Beason
    Cabot Creamery, good cheesy soup
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