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Cheddar Cheese Potato Soup Recipe
Cheddar Cheese Potato Soup Recipe photo by Taste of Home

Cheddar Cheese Potato Soup Recipe

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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.
TOTAL TIME: Prep: 25 min. Cook: 20 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 25 min. Cook: 20 min.
MAKES: 10-12 servings

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 all-purpose flour
  • 4 cups (16 ounces) shredded cheddar cheese
  • 1/2 pound sliced bacon, cooked and crumbled

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.

Directions

  1. 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.
  2. 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).
Originally published as Cheddar Potato Soup in Country Woman March/April 2005, p33

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.

Reviews for Cheddar Cheese Potato Soup

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 19, 2016

"This was a delicious soup. I added ham chunks instead of bacon. My husband and I really enjoyed it."

MY REVIEW
Reviewed Dec. 27, 2015

"I feed a few vegetarians so I eliminated the bacon and the chicken bouillon and used vegetable broth instead of water. It was still very flavorful!"

MY REVIEW
Reviewed Dec. 7, 2015

"I love this recipe! The only thing I did differently was add broccoli and leave out the celery. It cooks up easy and is so delicious!!"

MY REVIEW
Reviewed Oct. 6, 2015

"This soup is amazing and sooooo easy to make! My mom and I make it pretty frequently because we love it so much. This is definitely going to become a recipe that ill use forever"

MY REVIEW
Reviewed Dec. 20, 2014

"I made a lot substitutions since I didn't have time to run to the grocery store. I also added some carrots. Instead of water and bouillon cubes, I just boiled the potatoes in 3 cups of chicken broth. Also, instead of 3 cups milk I used heavy whipping cream. I only had 4 oz of cheddar cheese left so for the other 12 oz I used velveeta. It's a delicious soup, perfectly rich and creamy. Enjoy!"

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