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Cheddar Cheese Potato Soup

 Cheddar Cheese Potato Soup
Here's a recipe I created as an alternative to plain potato soup. Hearty and comforting, it disappears quickly when I serve it to my family on chilly evenings. Team it with bread and a salad, and you have a complete meal.
10-12 ServingsPrep: 25 min. Cook: 20 min.

Ingredients

  • 1 large onion, chopped
  • 3/4 cup chopped celery
  • 1/4 cup butter
  • 5 cups cubed peeled potatoes
  • 3 cups water
  • 3 cups 2% milk, divided
  • 4 teaspoons chicken bouillon granules
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 4 cups (16 ounces) shredded cheddar cheese
  • 1/2 pound sliced bacon, cooked and crumbled

Directions

  • In a large Dutch oven, saute onion and celery in butter for 5
  • minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover
  • and simmer for 15 minutes or until potatoes are tender.
  • Stir in 2 cups milk, bouillon, salt and pepper. Combine flour and
  • remaining milk until smooth; gradually stir into soup. Bring to a
  • boil; cook and stir for 2 minutes or until thickened. Reduce heat.
  • Add cheese and bacon; stir until cheese is melted. Yield: 10-12
  • servings (about 2-1/2 quarts).

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Cheddar Cheese Potato Soup (continued)

Nutritional Facts: 1 serving (1 cup) equals 387 calories, 26 g fat (15 g saturated fat), 75 mg cholesterol, 985 mg sodium, 21 g carbohydrate, 2 g fiber, 17 g protein.