Old-Fashioned Cream of Potato Soup

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1 1⁄2 hours 6 Servings Print RecipeEmail Recipe


1⁄8teaspooncelery salt
1⁄8teaspoononion salt
1⁄2teaspoondried parsley flakes
1dashground black pepper
4slicelow-fat cheese (cut into small pieces)
  fresh parsley (chopped - as garnish)


Peel potatoes, cut into small chunks (about 1/2-inch) and place in a large saucepan. Add water until potatoes are just covered; sprinkle with salt. Over medium heat, cook potatoes until tender. Do not drain.

Reduce heat to low; add celery salt, onion salt, pepper and parsley to potato-water mixture. Gradually stir in milk, beating continuously with a hand mixer on low. Add cheese; cook and stir over low heat until cheese melts and soup is hot. Garnish with fresh chopped parsley.

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