Cheddar Cheese Potato Soup

Name: Cheddar Cheese Potato Soup
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 10-12 servings (about 2-1/2 quarts).
Ingredients: 1 large onion, chopped; 3/4 cup chopped celery; 1/4 cup butter; 5 cups cubed peeled potatoes; 3 cups water; 3 cups 2% milk, divided; 4 teaspoons chicken bouillon granules; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 cup all-purpose flour; 4 cups shredded cheddar cheese; 1/2 pound sliced bacon, cooked and crumbled

Here's a recipe I created as an alternative to plain potato soup. Hearty and comforting, it disappears quickly when I serve it to my family on chilly evenings. Team it with bread and a salad, and you have a complete meal.

Ingredients

1 large onion, chopped
3/4 cup chopped celery
1/4 cup butter
5 cups cubed peeled potatoes
3 cups water
3 cups 2% milk, divided
4 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
4 cups shredded cheddar cheese
1/2 pound sliced bacon, cooked and crumbled

Directions

In a large Dutch oven, saute onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
Stir in 2 cups milk, bouillon, salt and pepper. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and bacon; stir until cheese is melted.

Nutrition Facts

1 cup: 387 calories, 26g fat (15g saturated fat), 75mg cholesterol, 985mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 17g protein.

Originally published as Cheddar Potato Soup in Country Woman March/April 2005

Reviews

My Review

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Average Rating:

Michelle

Jun 24, 2019

My entire family loved this meal which is like a miracle! Really filling, delcicious, and I'll be making again.
Tova

Nov 17, 2018

This came out amazing, thank you for the great recipe!! I used all the ingredients as is except the bacon and added lots of crushed garlic, 2 large carrots, a cup sour cream and a cup parmigiana cheese ( I used half the cheddar). I blended it and served it with a little red pepper flakes. Perfection
David

Oct 31, 2017

Good home cooked meal from scratch.will do it again.
rachelbarnesjn116

Mar 6, 2016

I love this soup. I'm sure it's not particular healthy with the milk and cheese involved, however I add a lot of vegetables so it has more of a consistency of a stew rather than a soup. All in all, if you take out the vegetables and add something like only carrots and broccoli, this soup would be amazing as well. I also substituted the bacon with ham, and it works great as the ham doesn't get soggy like the bacon does if you leave it in.I love this soup!!
august1873

Jan 19, 2016

This was a delicious soup. I added ham chunks instead of bacon. My husband and I really enjoyed it.
dholmes3

Dec 27, 2015

I feed a few vegetarians so I eliminated the bacon and the chicken bouillon and used vegetable broth instead of water. It was still very flavorful!
MUhal

Dec 7, 2015

I love this recipe! The only thing I did differently was add broccoli and leave out the celery. It cooks up easy and is so delicious!!
lbraddy

Oct 6, 2015

This soup is amazing and sooooo easy to make! My mom and I make it pretty frequently because we love it so much. This is definitely going to become a recipe that ill use forever
joeeefitz19

Dec 20, 2014

I made a lot substitutions since I didn't have time to run to the grocery store. I also added some carrots. Instead of water and bouillon cubes, I just boiled the potatoes in 3 cups of chicken broth. Also, instead of 3 cups milk I used heavy whipping cream. I only had 4 oz of cheddar cheese left so for the other 12 oz I used velveeta. It's a delicious soup, perfectly rich and creamy. Enjoy!
ellymae7

Jul 15, 2014

Great tasting soup, my husband is a picky eater and he loved it!. But, it does not make 10-12 servings....not unless 1/2 cup is a serving!!! This one is a keeper recipe.