Cheddar Potato Soup Recipe
- 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
- 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.
1 cup: 239 calories, 13g fat (9g saturated fat), 46mg cholesterol, 586mg sodium, 21g carbohydrate (4g sugars, 2g fiber), 10g protein.
Reviews for Cheddar Potato Soup
"I thought this soup was incredible! As with any soup, I really struggle to make the recipe EXACTLY as written. I halved the recipe (because I was only having one friend over for lunch), but I kept the amount of onion, celery, and pepper the same. I think this is really necessary for the seasoning to be right for my tastes. I didn't have any trouble with the consistency as some other reviewers did. I will definitely make again, as will my friend, who took home the recipe."
"Great recipe, easy, tasty."
"Disappointing. I made a double batch because I had some Cheddar Potato soup at a local restaurant and couldn't wait to try this one out...but it was way too bland. I spent an hour adding all kinds of things, like Worcestershire, garlic powder, more salt and pepper, and anything else I though would give this some flavor. Beside the blandness, my particular soup was too starchy. That might be more my fault than the recipe, but I used 3-1/2 large yukon gold potatoes...about 8 cups (remember, this was a double batch), so I don't think it was an ingredient problem. I'll attempt this soup again, but with a different recipe."
"A little too mushy and bland for me..I added some cooked cubed potatoes and topped with green onions..the base is good though"
"AMAZING!! I left some potatos in chunks. added some more broth and milk and it wasnt thick or stringy. i will def make again...oh and LOL at male cow lactate review..im no master chef but even i didnt mess this up=]"
"To: HiThere.....Just wondering....how do you know what "male cow lactate" tastes like? And, by the way, what IS a "male cow"?"
"This wasted all of my good cheddar cheese, and tasted of male cow lactate. Please fix it, thanks!"
"I followed the instructions and ended up with stringy clumps of cheese."
"Excellent and easy, followed others suggestions and left some chuncks along with some carrots and broccoli. A definite keeper!! thanks for sharing!"
"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!"
"Wonderful soup! I used a mild cheddar cheese and fat free milk. The kids and hubby loved it."
"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."
"It's a very easy delicious soup."
"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!"