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Cream of Potato & Cheddar Soup Recipe

Cream of Potato & Cheddar Soup Recipe

Total comfort, with the simplicity of good ingredients. Yukon Gold potatoes make this soup taste incredible; my daughter always shares them from her garden. With sharp cheese and croutons, it’s heavenly! —Cindi Bauer, Marshfield, Wisconsin
TOTAL TIME: Prep: 25 min. Cook: 7-1/2 hours YIELD: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


  • 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) 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.