Cheddar Potato Soup
My home state is famous for cheese, which I use in many recipes such as this creamy soup. Cheddar gives it a sunny color and tantalizing taste. A good meal starter, it's also a great choice for a light lunch or supper when teamed with a salad and bread. -Mark Trinklein, Racine, Wisconsin
Ingredients
- 1/3 cup chopped onion
- 1/3 cup chopped celery
- 2 tablespoons butter
- 4 cups diced peeled potatoes
- 3 cups chicken or vegetable broth
- 2 cups shredded cheddar cheese
- 2 cups 2% milk
- 1/4 teaspoon pepper
- Dash paprika
- Seasoned croutons and minced fresh parsley
Reviews
Loved this recipe!! I tweeted it a little, I did not add onion or celery, instead I added onion powder and followed the recipe the rest of the way. I took more than half of the potatoes out and used a hand mixer with some half and half and poured and added back in. Perfect texture!! Cheese melted perfectly for me too. Thank you!
Delicious! I cut the recipe in half and added sauteed broccoli. Thank you, Mark, for sharing this recipe.
I thought this soup was incredible! As with any soup, I really struggle to make the recipe EXACTLY as written. I halved the recipe (because I was only having one friend over for lunch), but I kept the amount of onion, celery, and pepper the same. I think this is really necessary for the seasoning to be right for my tastes. I didn't have any trouble with the consistency as some other reviewers did. I will definitely make again, as will my friend, who took home the recipe.
Great recipe, easy, tasty.
Disappointing. I made a double batch because I had some Cheddar Potato soup at a local restaurant and couldn't wait to try this one out...but it was way too bland. I spent an hour adding all kinds of things, like Worcestershire, garlic powder, more salt and pepper, and anything else I though would give this some flavor. Beside the blandness, my particular soup was too starchy. That might be more my fault than the recipe, but I used 3-1/2 large yukon gold potatoes...about 8 cups (remember, this was a double batch), so I don't think it was an ingredient problem. I'll attempt this soup again, but with a different recipe.
A little too mushy and bland for me..I added some cooked cubed potatoes and topped with green onions..the base is good though
AMAZING!! I left some potatos in chunks. added some more broth and milk and it wasnt thick or stringy. i will def make again...oh and LOL at male cow lactate review..im no master chef but even i didnt mess this up=]
To: HiThere.....Just wondering....how do you know what "male cow lactate" tastes like? And, by the way, what IS a "male cow"?
This wasted all of my good cheddar cheese, and tasted of male cow lactate. Please fix it, thanks!
I followed the instructions and ended up with stringy clumps of cheese.