Creamy Potato Cheese Soup
120 mins (prep 30, cooking 90)
15 ingredients
8 servings
A very thick and creamy soup. It takes a little bit of time to make this soup, but none of the steps are difficult. The "trick" is using evaporated milk, which makes the soup very stable and keeps it from separating, a good choice if you want to have leftovers. You will need a blender for this recipe.

Categories:  north-american , inexpensive , <-4-hours , cheese , potato , soups-&-stews , bisques~cream-soups , vegetable , eggs~dairy , time-to-make ,
Share on Newzsocial



Serving Size (258.55 g)
Servings 8
Amount per Serving
Calories 218.92 Calories from Fat 81.36
% Daily Value *
Total Fat 9.04g 111.22%
Saturated Fat 3.66g 146.22%
Trans Fat 0.0g %
Cholesterol 14.88mg 39.69%
Sodium 287.99mg 96.0%
Total Carbohydrate 28.79g 76.78%
Dietary Fiber 3.94 g 126.04%
Sugars 2.24 g %
Protein 8.34g 133.46%
Vitamin A 2732.12IU% Vitamin C 15.17mg%
Calcium 190.75mg% Iron 2.62mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium onion, celery ribs, evaporated milk