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

Cheddar Potato Soup Recipe

Read Reviews (10)
4.17 10
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

  • 1/3 cup chopped onion
  • 1/3 cup chopped celery
  • 2 tablespoons butter
  • 4 cups diced peeled potatoes
  • 3 cups chicken or vegetable broth
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 cups 2% milk
  • 1/4 teaspoon pepper
  • Dash paprika
  • Seasoned croutons and minced fresh parsley

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.

Directions

  1. In a large saucepan, saute onion and celery in butter until tender. Add potatoes and broth; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
  2. Puree in small batches in a blender until smooth; return to the pan. Stir in the cheese, milk, pepper and paprika. Cook and stir over low heat until the cheese is melted. Garnish with croutons and parsley. Yield: 8 servings.
Originally published as Cheddar Potato Soup in Taste of Home February/March 2002, p31

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.

Reviews for Cheddar Potato Soup(10)

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Feb. 8, 2014

This wasted all of my good cheddar cheese, and tasted of male cow lactate. Please fix it, thanks!

MY REVIEW
Reviewed Sep. 19, 2013

I followed the instructions and ended up with stringy clumps of cheese.

MY REVIEW
Reviewed Jan. 1, 2013

Excellent and easy, followed others suggestions and left some chuncks along with some carrots and broccoli. A definite keeper!! thanks for sharing!

MY REVIEW
Reviewed Apr. 10, 2012

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!

MY REVIEW
Reviewed Mar. 28, 2012

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!!

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