This recipe for creamy potato cheese soup is only 140 calories per bowl! It was our latest in our Sunday Dinner ideas 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
- 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
- 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.
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.