Nell B. Nichols

Potato/Cheese Soup

Preparation info
  • Makes

    6

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Cheese, summer sausage and herbs make this soup unusual and extra-good

Ingredients

  • 4 medium potatoes, peeled
  • 1 medium onion, sliced
  • 4 c. boiling water

Method

  • Cut potatoes in halves. Cook with onion in 2 c. boiling water, until tender. Do not drain.
  • Mash potatoes. Add sausage, thyme, marjoram, salt, pepper, butter, sharp cheese and remaining boiling water. Simmer 10 minutes.
  • Add grated cheese just before serving.