Classic Creamy Potato Cheese Soup

Our Sunday Dinner idea for a crowd!

This creamy potato cheese soups makes about 7 quarts of soup (24-26 cups) and is always a favorite with my family. We had 8 people for dinner last night for my son’s 21st birthday, and this was the meal he requested. We serve the soup with 5 Minute artisan bread and it makes plenty.

Creamy potato cheese soup.

Creamy Potato Cheese Soup

This delicious cream potato cheese soup is perfect for a crowd
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Keyword: soup
Servings: 24 cups
Calories: 140kcal

Ingredients

  • 18 small russet potatoes
  • 1/2 cup butter
  • 1 tablespoon Better than bouillon chicken paste
  • 1 small bunch of green onions, chopped
  • 1 dash salt, or more to taste
  • 1 dash pepper
  • 1 teaspoon minced garlic
  • 1/4 cup flour
  • 1 quart milk
  • 4 cups shredded cheese

Instructions

  • Peel and cube 18-20 small russet potatoes and boil till just underdone. Drain potatoes, reserving 4-8 cups of the water.
  • In a pan, melt 1 cube real butter.
  • Add 1 tablespoon better than Bouillon paste
  • Add one small bunch of green onions, chopped, salt, pepper, and garlic.
  • Sautee green onions and garlic in the butter.
  • Add 1/4 cup flour to butter, and stir till thickened. Slowly add the quart (4 cups) of milk, and continue to stir until it forms a thick white sauce.
  • Add cheese and 4 cups of the potato water, alternately, and slowly, stirring between each small amount added. Once the soup is thick and creamy, add the cooked potatoes.
  • If too thick, add more potato water as desired.

Notes

140 calories per cup, 9 g protein, 23 g carbs, 12 g fat
 

Where this recipe for creamy potato soup came from!

I remember it so vividly. I was working for a call center for Compaq computers in 1996. We had a team party and my supervisor brought this creamy potato soup. I asked for the recipe, and started my first collection of recipes in this recipe binder (pictured below). Before we could collect recipes digitally, I meticulously typed up or cut out recipes I liked, and I’ve had this original recipe book for more than 23 years!

I also got fancy and made my own borders around the recipe! LOL That took a lot of clever computer skills back in 1996.

So, that’s where it came from, and for the record.. if you read the original recipe above, I STILL don’t k now what shillings fine herbs are. I’ve never used it.

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