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Cheddar Potato Soup Recipe

Cheddar Potato Soup Recipe

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. YIELD:8 servings


  • 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.

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

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Reviewed Nov. 18, 2015

"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."

Reviewed Sep. 29, 2015

"Great recipe, easy, tasty."

Reviewed Jun. 6, 2015

"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."

Reviewed Mar. 3, 2015

"A little too mushy and bland for me..I added some cooked cubed potatoes and topped with green onions..the base is good though"

Reviewed Dec. 16, 2014

"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 no master chef but even i didnt mess this up=]"

Reviewed Oct. 14, 2014

"To: HiThere.....Just do you know what "male cow lactate" tastes like? And, by the way, what IS a "male cow"?"

Reviewed Feb. 8, 2014

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

Reviewed Sep. 19, 2013

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

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!"

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!"

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!!"

Reviewed Feb. 27, 2011

"Wonderful soup! I used a mild cheddar cheese and fat free milk. The kids and hubby loved it."

Reviewed Dec. 28, 2010

"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 Dec. 17, 2009

"It's a very easy delicious soup."

Reviewed Nov. 17, 2009

"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 Sep. 28, 2009

"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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