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Cream of Potato & Cheddar Soup Recipe

Cream of Potato & Cheddar Soup Recipe

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 YIELD:11 servings

Ingredients

  • 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

Directions

  • 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).

Nutritional Facts

1 cup (calculated without optional ingredients): 212 calories, 8g fat (5g saturated fat), 28mg cholesterol, 475mg sodium, 27g carbohydrate (4g sugars, 3g fiber), 8g protein Diabetic Exchanges:2 starch, 1-1/2 fat

Reviews for Cream of Potato & Cheddar Soup

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MY REVIEW
DianeC23
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."

MY REVIEW
Dianaore
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."

MY REVIEW
mreilly615
Reviewed May. 30, 2012

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

MY REVIEW
fronczak
Reviewed May. 16, 2012

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

MY REVIEW
danielleylee
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."

MY REVIEW
1DomesticGoddess
Reviewed Mar. 6, 2012

""For those who'd like to view a much quicker version of this recipe, here's the original recipe I had submitted. I like that it didn't take all day to cook this in my crock-pot."

Cream of Potato & Cheddar Cheese Soup
6 cups peeled, cubed, Yukon Gold Potatoes
1 cup diced red onion
1/2 cup diced celery (1 large stalk)
1 (14 ounce) can chicken broth
1 (14 ounce) can low sodium chicken broth
1 (10.5 ounce) can cream of celery soup
1 teaspoon garlic powder
1/4 teaspoon ground white pepper
1 cup half-and-half cream
1-1/2 cups shredded sharp cheddar cheese
cheese garlic croutons, to garnish the soup (optional)
Add the cans of chicken broth to a 3-1/2 quart size crock-pot.
Add the garlic powder and white pepper as well. Then add the onion, celery, and potatoes. Stir in the cream of celery soup.
Cover the crock-pot. Cook on high for 3 hrs, or 3 hrs. & 15 mins., until the potatoes are cooked through.
Once the potatoes are cooked, add the half-and-half cream, and stir. Add the 1-1/2 cups of the shredded cheese, and stir.
Cover the crock-pot, and let set until the cheese melts. Once the cheese has melted, stir the soup.
Serve soup garnished with the cheese garlic flavored croutons, if desired.
This soup makes: 6 servings"

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