Cheddar Potato Soup Recipe

Recipe By:
R.T. Eby
  • Currently 5.0/5 Stars.
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Cheddar Potato Soup Recipe
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  • Total Time 75 min Ico-add
  • Yield 4 Servings
  • Level Medium

Hot and fresh from the soup pot, the combined flavors of cheese and potato never fail to comfort diners.
 

Ingredients

  • 4 cups potatoes, peeled and cut into 1 inch cubes
  • Or, an equal amount of left over mashed potatoes
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 1/3 cup onion, chopped
  • 1/3 cup celery, chopped
  • 3 cups chicken broth
  • 2 cups heavy cream or milk
  • 8 ounces cheddar cheese, shredded
  • Croutons for garnish
  • Parsley, chopped for garnish
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Directions

  1. 1. Preheat oven to 350 degrees F.
  2. 2. Put the cubed potatoes in a single layer in greased roasting pan, spray them with cooking spray and sprinkle lightly with salt and pepper; cook on center rack for 30 minutes.
  3. 3. Note: Skip the above step if you are using left over mashed potatoes.
  4. 4. While the potato cubes are baking, melt the butter in a large sauce pot and sauté onion and celery until tender.
  5. 5. Add broth and bring to a boil. Reduce heat; cover and simmer until the potatoes have finished baking.
  6. 6. Add the potatoes then puree in small batches in a blender until smooth; return to the pot.
  7. 7. Stir in the cheese and heavy cream or milk. Cook and stir over low heat until the cheese is melted.
  8. 8. Ladle into bowls and garnish with croutons and parsley.
 
 
  • Did you know?

    Cheddar cheese is a quintessentially English cheese that was named for its place of origin, the village of Cheddar in Somerset County England. In modern times the making of cheddar has spread around the world and, as a result, the name has become generic.