Tavern Cheese Soup

Tavern Cheese Soup created by Parsley

This is from a cookbook called Wisconsin Potato Sensations. I bought it at the WI State Fair and while waiting in line for my baked potato I was thumbing through it and 3 different people said this is the best soup.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • In a large saucepan over high heat, brin potatoes, 1 1/2 cups water, celery, leeks and bouillon granules to a boil.
  • Reduce heat to low, cover and simmer for 25 minutes or until potatoes are fork tender.
  • Remove from heat (DO NOT DRAIN) and mash mixture until smooth.
  • Gently stir in cheese until melted.
  • Stir in milk, beer (or water), worcestershire sauce, salt, dry mustard, and white pepper.
  • Stir over low heat until hot.
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RECIPE MADE WITH LOVE BY

@AZPARZYCH
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@AZPARZYCH
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"This is from a cookbook called Wisconsin Potato Sensations. I bought it at the WI State Fair and while waiting in line for my baked potato I was thumbing through it and 3 different people said this is the best soup."
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  1. cookingpompom
    This was very filling. I used 3 large potatoes and a medium sized sweet potato (it had to be used) and half a cauliflower I had forgotten about in the bottom of the fridge - I love recipes that lend themselves to what's in your kitchen.. I think bacon stock powder would be great in this too. I will make this again - thanks for posting!
    Reply
  2. rosie316
    Well, I kept meaning to pick up leeks at the grocery store, and every time I forgot them. So instead of the 1 cup leeks, I used only a 1/2 cup chopped scallions (because they have more onion flavor than the leeks). It still worked out fine. I did use beer for the liquid (and decided to drink one myself while preparing this... woo-hoo). This is a very hearty soup and don't think any additional sides need to be served with this (except maybe "BACON"). Thank you for posting. Hubby and I really enjoyed our lunch. (Made for PRMR)
    Reply
  3. rosie316
    Well, I kept meaning to pick up leeks at the grocery store, and every time I forgot them. So instead of the 1 cup leeks, I used only a 1/2 cup chopped scallions (because they have more onion flavor than the leeks). It still worked out fine. I did use beer for the liquid (and decided to drink one myself while preparing this... woo-hoo). This is a very hearty soup and don't think any additional sides need to be served with this (except maybe "BACON"). Thank you for posting. Hubby and I really enjoyed our lunch. (Made for PRMR)
    Reply
  4. lauralie41
    Creamy, cheesy, and delicous! Instead of water to cook the vege's in I used chicken stock, beer and a strong cheddar cheese. Topped with some sliced leeks that I kept for a garnish and enjoyed a great bowl of soup. Made and reviewed for ZWT8 - 2012.
    Reply
  5. lauralie41
    Creamy, cheesy, and delicous! Instead of water to cook the vege's in I used chicken stock, beer and a strong cheddar cheese. Topped with some sliced leeks that I kept for a garnish and enjoyed a great bowl of soup. Made and reviewed for ZWT8 - 2012.
    Reply
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