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

Cream of Potato & Cheddar Soup Recipe

Publisher Photo
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
MAKES:11 servings
TOTAL TIME: Prep: 25 min. Cook: 7-1/2 hours
MAKES: 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

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.

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).
Originally published as Cream of Potato & Cheddar Soup in Simple & Delicious April/May 2012, p25

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.

Reviews for Cream of Potato & Cheddar Soup

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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
Reviewed May. 30, 2012

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

MY REVIEW
Reviewed May. 16, 2012

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

MY REVIEW
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
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 Soup6 cups peeled, cubed, Yukon Gold Potatoes1 cup diced red onion1/2 cup diced celery (1 large stalk)1 (14 ounce) can chicken broth1 (14 ounce) can low sodium chicken broth1 (10.5 ounce) can cream of celery soup1 teaspoon garlic powder1/4 teaspoon ground white pepper1 cup half-and-half cream1-1/2 cups shredded sharp cheddar cheesecheese 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"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT