potato cheese soup
Amy Roskelley

Studio 5 Recipe Box: Creamy Potato Cheese Soup

Shared by friend of the show, Amy Roskelley. Find more of Amy’s recipes at www.healthbeet.org.

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.