Cheddar Potato Soup
Total TimePrep/Total Time: 30 min.
- 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
- 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 Facts1 cup: 239 calories, 13g fat (9g saturated fat), 46mg cholesterol, 586mg sodium, 21g carbohydrate (4g sugars, 2g fiber), 10g protein.
Sep 10, 2019
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!
Feb 26, 2018
Delicious! I cut the recipe in half and added sauteed broccoli. Thank you, Mark, for sharing this recipe.
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.
Sep 29, 2015
Great recipe, easy, tasty.
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.
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
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=]
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"?
Feb 8, 2014
This wasted all of my good cheddar cheese, and tasted of male cow lactate. Please fix it, thanks!
Sep 19, 2013
I followed the instructions and ended up with stringy clumps of cheese.