Cheddar Potato Soup

Name: Cheddar Potato Soup
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings.
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

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

Directions

In a large saucepan, saute onion and celery in butter until tender. Add potatoes and broth; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
Puree in small batches in a blender until smooth; return to the pan. Stir in the cheese, milk, pepper and paprika. Cook and stir over low heat until the cheese is melted. Garnish with croutons and parsley.

Nutrition Facts

1 cup: 239 calories, 13g fat (9g saturated fat), 46mg cholesterol, 586mg sodium, 21g carbohydrate (4g sugars, 2g fiber), 10g protein.

Originally published as Cheddar Potato Soup in Taste of Home February/March 2002

Reviews

My Review

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Average Rating:

Orbs

Feb 26, 2018

Delicious! I cut the recipe in half and added sauteed broccoli. Thank you, Mark, for sharing this recipe.
shannondobos

Nov 18, 2015

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.
turfspray

Sep 29, 2015

Great recipe, easy, tasty.
DLorien

Jun 6, 2015

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.
tonya1368

Mar 3, 2015

A little too mushy and bland for me..I added some cooked cubed potatoes and topped with green onions..the base is good though
djones84

Dec 16, 2014

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=]
Muddyfrogwater

Oct 14, 2014

To: HiThere.....Just wondering....how do you know what "male cow lactate" tastes like? And, by the way, what IS a "male cow"?
HiThereimHereToInformYou

Feb 8, 2014

This wasted all of my good cheddar cheese, and tasted of male cow lactate. Please fix it, thanks!
Rajeeko

Sep 19, 2013

I followed the instructions and ended up with stringy clumps of cheese.
patty2222

Jan 1, 2013

Excellent and easy, followed others suggestions and left some chuncks along with some carrots and broccoli. A definite keeper!! thanks for sharing!