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My home state is famous for cheese, which I use in many recipes such as this creamy soup. Cheddar gives it a sunny color and tantalizing taste. A good meal starter, it's also a great choice for a light lunch or supper when teamed with a salad and bread. -Mark Trinklein, Racine, Wisconsin
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 239 calories, 13 g fat (9 g saturated fat), 46 mg cholesterol, 586 mg sodium, 21 g carbohydrate, 2 g fiber, 10 g protein.
Originally published as Cheddar Potato Soup in Taste of Home February/March 2002, p31
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Reviewed on Apr. 10, 2012 by juliedkop
Delicious soup! My hubby loved it. I omitted the celery the first time I made it, when I make it the next time, I will leave some of the potatoes chunky, as some others said, and I am going to add chopped, fresh broccoli to it while the potatoes simmer as well. I may also top it with green onions to give it some color! Yum!
Reviewed on Mar. 28, 2012 by JenniferStowe
It was so full of FLAVOR!! To make it vegetarian~ I used vegetable broth instead of the chicken broth. Also- I was out of onions so I substituted green onions. They worked great!!
Reviewed on Feb. 27, 2011 by kinzinger3
Wonderful soup! I used a mild cheddar cheese and fat free milk. The kids and hubby loved it.
Reviewed on Dec. 28, 2010 by kelifono
This soup is so easy and so yummy! I too am from Wisconsin and enjoy my cheese. I used a 5 year cheddar which was amazing. I also cooked bacon and used the grease to saute the vegetables. I added carrots as well as a little bit of cajun pepper seasoning and left about 1/4 of the potatoes chunky.
Reviewed on Dec. 17, 2009 by lesliebug
It's a very easy delicious soup.
Reviewed on Nov. 17, 2009 by MamaMarie2
I love this soup...however, I changed the recipe just a bit. I didn't blend up the ingredients like it calls for since I like chunky soup. Turned out great and to make it a little less watery I added potato flakes.
Reviewed on Sep. 28, 2009 by Fag_Chef
Awesome soup! My boyfriend loved it! What we did for something different is we cooked up some bacon in the saucepan first, then substituted 2 tbs of bacon grease for the butter and sauteed the onion and celery in it. At the end we added the cooked up bacon and it really added something different. Cudos!
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