Cheesy Potato Soup


by: maria

Warm, heartwarming soup to sooth your soul!


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serves: 4

5 large potatoes

1 onion

1 clove garlic

1 cup milk

1 chicken bouillon cube or chicken broth




Olive oil

1 cup grated parmesan

in For garnish you will need parmesan flakes, homemade croutons and edam or gouda cut small cubes.

Nutrition Facts
Cheesy Potato Soup

Servings Per Recipe: 4

Amount per Serving

Calories: 544

  • Total Fat: 14.6 g
  •     Saturated Fat: 8.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 42.8 mg
  • Sodium: 813 mg
  • Total Carbs: 82.8 g
  •     Dietary Fiber: 11.6 g
  •     Sugars: 6.9 g
  • Protein: 22.2 g

how is this calculated?

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1.  For the croutons

2.  You will need 5 pieces of sandwich bread without their crust and cut in cubes. In an oven tray place one piece of parchment paper and add the bread cubes. Now it’s your choice in the matter of seasoning. You can coat them with olive oil or melted butter and sprinkle herbs of your choice. Thyme, oregano, garlic, ginger or whatever you like. In this recipe I sprinkled garlic and coated them with olive oil. Now in preheated oven bake until golden brown and crispy! That’s it!

3.  Soup

4.  Heat olive oil in a pot and add the onion in thick slices. Sauté until translucent.

5.  Add garlic in slices and potatoes in pieces. Sauté for 4 minutes.

6.  Add milk, bouillon cube, salt, pepper and enough boiled water to cover your potatoes. Cover your pot and simmer until your potatoes are ready. If it needs more water in the meanwhile add. Be careful in order for your soup to be thick you must not overdo it with water.

7.  When your potatoes are ready blend everything with a hand blender. Remove from heat and add 2 tablespoons butter and grated parmesan. Stir and season to taste.

8.  Serve the soup hot and dip the cheese cubes. Garnish with croutons and parmesan flakes!

9.  Enjoy!

Cooks' note:

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