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We only HOPE for leftovers. I use Gouda cheese, exclusively. It is a cross between French onion soup and Dutch potato cheese soup.


  • 1 Tablespoon butter OR margarine (I used 2 Tablespoons margarine, omitted the oil)
  • 1 Tablespoon vegetable oil
  • 3 cups peeled, sliced onions
  • 1/4 cup flour
  • 2 - 10-1/2 ounce cans condensed beef broth (i.e., Campbell's)
  • 2 cups water
  • 12 ounces beer, OR additional water (I used water)
  • 4 cups peeled, diced potatoes
  • 2 cups (8 ounces) Gouda cheese, coarsely grated OR sharp Cheddar cheese
  • 1/4 teaspoon ground black pepper


  • In Dutch oven or large saucepan, heat butter and oil over medium high heat.
  • When butter is melted, add onions and cook for 10 minutes, stirring often, until onions are golden brown. Sprinkle with flour and stir in.
  • Add broth, water and beer; bring to a boil over high heat, stirring occasionally. Add potatoes. When mixture comes to a boil, reduce heat to low.
  • Cover, leaving lid slightly ajar. Simmer 40 minutes, or until potatoes are tender. Mash potatoes into the broth.
  • Remove pan from heat; add cheese and pepper, stirring until cheese melts. Return to heat briefly, to reheat, but do not boil.
  • Serve hot. Makes about 6 servings.

Categories: European 
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