Potato and Cheese Soup

5 from 2 votes
Prep Time 30 mins
Cook Time 1 hr 50 mins
Total Time 2 hrs 20 mins
Course Dinner
Cuisine European
Servings 5 people


further ingredients soup:

  • 1 l Meat or vegetable broth
  • 1 bunch Soup greens fresh
  • 1 tbsp Salt
  • 350 g Beef / boiled beef
  • 1000 g Potatoes partially waxy
  • 100 g Processed cheese
  • 4 tbsp Sherry
  • Salt, white pepper
  • 1 tsp Garlic powder


  • Boiled beef cooked
  • 1 size Onion
  • 1 tbsp Bacon cubes
  • 4 tbsp Sunflower oil
  • 150 g Potato cubes (see other ingredients)
  • Danish fried onions as a topping

Parmesan bread:

  • 4 Discs Sandwich toast
  • Butter
  • 50 g Finely grated Parmesan


Soup approach:

  • Clean the soup greens, chop them roughly, put them in a larger saucepan with the stock and bring to the boil. Put the cold rinsed, dried meat in the boiling broth, turn the heat down 2/3 and let it simmer gently for 1 hour 40 minutes with the lid slightly open. Then test the meat once, it should be soft but not disintegrate. When it has reached its doneness, lift it out of the very reduced brew and let it cool down on a board.

Preparation soup:

  • Peel the potatoes and cut into approx. 1 cm cubes. Add 1 liter of water to the heavily reduced stock, including the softly cooked soup greens, add salt, add potato cubes and cook them until soft. This takes a maximum of 4 minutes. Then use a sieve ladle to lift 150 g of the potato cubes out, let them drip off a little and store briefly.
  • Then finely puree the contents of the pot with a hand blender until you have a creamy, only slightly thick soup. Then stir in the processed cheese - also with a hand blender -, then season with sherry and garlic powder and add some seasoning if necessary.

Parmesan bread and deposits:

  • While the potato cubes are cooking in the stock, preheat the oven to 200 ° O / bottom heat. Place the bread slices on the baking sheet lined with baking paper, brush thinly with a little butter, sprinkle generously with the Parmesan, cut through them and slide the sheet into the oven on the 2nd rail from the bottom. Then bake for 5 minutes and then switch on the grill (if available) for 3 minutes. Otherwise briefly switch the heat up to 250 °.
  • Cut the cold meat into bite-sized cubes in the same way. Peel and finely dice the onion. Then fry both together with the bacon cubes in a pan in the oil, and when the soup is pureed and seasoned, add to the soup. Finally, fold in the prepared potato cubes and then serve the soup with the Parmesan bread. ................ 'n Good'n
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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