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

Cream of Potato & Cheddar Soup Recipe

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The Yukon Gold potatoes my daughter shares from her garden make this soup incredible. Add some cheddar cheese and crisp croutons, and it’s just heavenly. Total comfort with the simplicity of good ingredients!—Cindi Bauer, Marshfield, Wisconsin
TOTAL TIME: Prep: 25 min. Cook: 7-1/2 hours
MAKES:11 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Cook: 7-1/2 hours
MAKES: 11 servings


  • 8 medium Yukon Gold potatoes, peeled and cubed
  • 1 large red onion, chopped
  • 1 celery rib, chopped
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 teaspoon garlic powder
  • 1/2 teaspoon white pepper
  • 1-1/2 cups (6 ounces) shredded sharp cheddar cheese
  • 1 cup half-and-half cream
  • Optional toppings: salad croutons, crumbled cooked bacon and additional shredded sharp cheddar cheese

Nutritional Facts

1 cup (calculated without optional ingredients) equals 212 calories, 8 g fat (5 g saturated fat), 28 mg cholesterol, 475 mg sodium, 27 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.


  1. Combine the first seven ingredients in a 4- or 5-qt. slow cooker. Cover and cook on low for 7-9 hours or until potatoes are tender.
  2. Stir in cheese and cream. Cover and cook 30 minutes longer or until cheese is melted. Garnish servings with toppings of your choice. Yield: 11 servings (2-3/4 quarts).
Originally published as Cream of Potato & Cheddar Soup in Simple & Delicious April/May 2012, p25

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Reviewed Jan. 28, 2016

"The soup was ok, but I was hoping for a thicker & creamier base (more like chowder). It was very easy to make and can be done ahead of time. I made mine the night before, put it in the refrigerator, and then set it to cook in the morning. Dinner was done when I got home! Not sure if I'd make it again, though."

Reviewed Jan. 6, 2013

"I was thrilled to see this was a crock-pot recipe but was disappointed that mine was not more of a chowder thickness. I was so wanting it to be a thicker soup and mine just wasn't. Its taste was okay, but I will lean more towards a baked potato soup over this one."

Reviewed May. 30, 2012

"This was just alright. There are much better cheddar potato soup recipes on here than this one."

Reviewed May. 16, 2012

"Add some grated carrots for flavor, texture, and color. Soup tastes even better the next day."

Reviewed Mar. 11, 2012

"Bacon adds a wonderful smoky touch. This soup is very creamy and we used skim milk and fat free half and half. We had to substitute the cream of celery for cream of chicken but the switch worked well."

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