Classic Creamy Potato Cheese Soup
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 know what shillings fine herbs are. I’ve never used it.
Shillings fine herbs: Fines herbes is defined as equal amounts of chopped fresh parsley, chives, tarragon, and chervil. Some chefs add other herbs such as marjoram, thyme, and watercress, which also fall into the subtle category. More robust herbs like basil, rosemary, and oregano would not be found in fines herbes.
So so good! We like our soup a bit creamy and thick so I only used 3 cups of potato water! Delicious!!
I’m glad you liked it Stephanie!
Hi Amy! Do you know about how much in weight 18 small potatoes is? It’s easier for me to have a few large potatoes to peel and cube them. A few pounds, perhaps? And is there anything specific about the milk (skim or 1%) and cheese (cheddar or mozzarella, low fat or “regular”)? This looks absolutely yummy and I think my kids will enjoy it too. Thanks!
Hey Deb! I would add 9 large potatoes. But, I also wouldn’t’ be too worried about it. This soup is fool proof! I’ve added a variety of amounts of potatoes, and it always turns out.
I also use 1% milk.
Delicious soup, made for my husband & I to have during the week!
I am a little skeptical about the calorie count however, since 1 cup contains probably 1.5 small potatoes. Each potato alone is about 130 calories.. plus there is milk, butter, and flour there. Delicious nonetheless, and added a couple extra calories just incase (guessed about 250), but this soup is worth it.
Glad you liked it! Did you measure your yield and get 24 cups too?
If you got 24 cups, and used 18 small potatoes, the calories should be correct!