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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings


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

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Average Rating:
  • Melissa
    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!

  • 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 no master chef but even i didnt mess this up=]

  • Muddyfrogwater
    Oct 14, 2014

    To: HiThere.....Just 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.