Polish Potato Cheese Soup
6
servings
15 min
PREP TIME
50 min
TOTAL TIME

Ingredients

2 tablespoons Land O Lakes® Butter

2 large (1 1/2 cups) onions, chopped

3 tablespoons all-purpose flour

4 cups milk

3 medium (3 cups) potatoes, cubed 1/2-inch

1/4 teaspoon pepper

2 cups shredded Cheddar cheese

8 ounces (about 2 links) cooked Polish sausage, cut into 1/4-inch slices

Salt, if desired

How to make

  1. STEP 1

    Melt butter in 4-quart saucepan until sizzling; add onions. Cook over medium heat, stirring occasionally, 4-5 minutes or until softened. Stir in flour; continue cooking 1 minute. Stir in milk, potatoes and pepper. Continue cooking, stirring constantly, 3-5 minutes or until mixture comes to a boil.

  2. STEP 2

    Cover; reduce heat to medium-low. Cook 22-28 minutes or until potatoes are fork tender. Stir in cheese and sausage. Continue cooking, stirring occasionally, 3-4 minutes or until cheese is melted and soup is heated through. Salt to taste.

Tip #1

Yukon gold or new red potatoes work best for this soup. They hold their shape and have a nice tender bite after cooking. Baking potatoes like russets can bread down and create a mealy texture.

Nutrition

560Calories
36Fat (mg)
110Cholesterol (mg)
1070Sodium (mg)
31Carbohydrates (g)
2Dietary Fiber
28Protein (g)

Reviews

Explore reviews from
our online community

  April 11, 2017

I love this recipe! I made a batch for my coworkers and they loved it. Easy to make and easy to change up. I used low sodium chicken broth and 1% milk instead. Then added garlic and used kielbasa, delicious!

— says Katie
Helpful?
  August 23, 2016

The people saying they made this soup, but omitted the sausage, didn't make this soup.

— says Robyn
Helpful?
  October 12, 2014

Yummy, the family loved it! I did tweak the recipe as just can't help myself. I made a large batch with 4 cups milk and 4 cups chicken stock, 2 bay leaves, leeks instead of onions and 1 teaspoon of caraway seeds, mmmmmm

— says Gillian Sinnott
Helpful?
  November 17, 2013

I swapped two cups of milk for chicken stock so only two cups of milk. If you do that I recommend skipping the salt as it's too much with the sausage and chicken stock. We had it with baking powder biscuits. Hubby and I love it!

— says Brittany
Helpful?
  October 04, 2013

My family's fav. Put in bread bowls, and you've got one hell of a meal. Great to double for guests.

— says Lisa
Helpful?
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