Mary Anne'S Cheese Potato Soup(Empire Magazine)
A hearty, creamy potato soup infused with cheese, herbs, and wholesome bread crumbles, perfect for cozy gatherings and comforting meals.
Ingredients
- 4 Tbsp. butter or margarine ⓘ
- 2 large yellow onions, sliced ⓘ
- 4 c. diced, peeled, uncooked potatoes
- 3 medium carrots, shredded ⓘ
- 4 medium stalks celery, chopped ⓘ
- water ⓘ
- 1 tsp. pepper ⓘ
- 2 tsp. salt ⓘ
- 2 Tbsp. chopped parsley ⓘ
- 1 tsp. dill weed ⓘ
- 4 or 5 slices whole wheat or rye bread, crumbled ⓘ
- 1 c. shredded Cheddar cheese ⓘ
Instructions
- Melt butter in a large kettle over moderate heat.
- Add sliced onions and sauté until onions are soft, stirring frequently.
- Add diced potatoes, shredded carrots, chopped celery, and up to 12 cups of water.
- Start with a smaller amount of water and taste frequently as it cooks, adding more water if desired.
- Add pepper, salt, chopped parsley, dill weed, and crumbled bread to the soup.
- Bring to a boil, then reduce heat and simmer, covered, for 1 hour.
- Stir shredded Cheddar cheese into the soup during the last few minutes of cooking.
Tips & Substitutions
For a creamier texture, blend a portion of the soup before adding the cheese. If you prefer a heartier soup, consider adding cooked bacon or sausage. You can substitute the Cheddar cheese with Gruyère for a more robust flavor. Fresh herbs like thyme or chives can also enhance the taste. Be sure to taste and adjust seasoning as you go.
Serving Suggestions
Serve this comforting cheese potato soup with a side of crusty whole wheat or rye bread for dipping. A simple green salad dressed with vinaigrette makes a refreshing contrast. This dish pairs beautifully with Hot Lemony Coffee for a warm, cozy meal.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of water or broth if the soup has thickened. Avoid boiling to maintain the cheese's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Anne'S Cheese Potato Soup(Empire Magazine) contains roughly 1567 calories, with 38g protein, 67g carbohydrates, and 140g fat. It is an excellent source of dietary fiber (129% of the Daily Value), protein (75% of the Daily Value), and vitamin C (62% of the Daily Value). Note that it is relatively high in sodium, at 2424mg per serving (105% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in advance?
Yes, this soup can be made a day ahead. Just let it cool completely before refrigerating. When ready to serve, reheat gently on the stove, adding extra water or broth if necessary to reach desired consistency.
Is it possible to freeze the soup?
Yes, you can freeze this soup, but it's best to do so without the cheese added. Freeze in portions for up to 3 months. Thaw in the refrigerator overnight, then reheat and stir in the cheese just before serving.
Can I add different vegetables to the soup?
Absolutely! Feel free to incorporate seasonal vegetables like peas or corn, or even leafy greens such as spinach or kale. Just remember to adjust cooking times for any added ingredients to ensure they are cooked through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).