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Cheesy Potato Soup

Cheesy Potato Soup

Yields: 4 servings
Serving size: 1 ½ cup

463 per serving

Protein per serving:
22 grams when prepared with Super Milk


  • 3 medium potatoes, peeled and cubed
  • 2 cups chicken broth
  • 2 stalks celery, chopped
  • ½ small onion, peeled and chopped
  • 2 Tbsp. butter
  • 1 Tbsp. flour
  • 2 cups Super Milk or whole milk
  • 3 eggs, hard-cooked, peeled, chopped and pushed through a sieve
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste


  1. In a heavy saucepan, cook the potatoes in chicken broth with celery and onion until the potatoes are tender.
  2. Blend the mixture in a blender or processor.
  3. In the same pan over low heat, melt the butter and stir in flour to make a paste.
  4. Slowly add the milk, stirring or whisking continuously until the mixture is thoroughly blended and heated through.
  5. Add the pureed potato mixture, eggs and cheese.
  6. Mix well and season with salt and pepper as desired.


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