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Cheddar potato soup recipe

Cheddar potato soup recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Root vegetable soup
  • Potato soup

Cream and mature Cheddar are added to pureed potatoes and the soup is seasoned with dill and cayenne for a creamy, warming meal.

435 people made this

IngredientsServes: 6

  • 30g butter
  • 150g diced onion
  • 400g peeled and diced potatoes
  • 750ml chicken stock
  • 250ml cream
  • 200g grated mature Cheddar cheese
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cayenne pepper

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and stock, bring to the boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.
  2. Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes.

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Reviews & ratingsAverage global rating:(513)

Reviews in English (385)

I really liked this soup, I used cream cheese instead of cream though to make it even cheesier, it worked a treat-21 Mar 2010

by Julie_Stamps

I have tried so many potato soup recipes - but this one tops the charts! Definately double or triple this recipe if it is served as the main dish. I did tweek it a little based on other reviews. I fried bacon and set it aside to top the soup when serving -- then browned the onion in the bacon fat. I added a can of Campbell's cheddar soup and used only half of the shredded cheese. I also omitted the extra salt. The cheese and chicken broth had enough salt already. I put half of the potato/broth mixture into a blender, but saved some potatoes cubed to give it some texture. I have a big family and they all loved it!-02 Mar 2006


i've made this soup at least three times now. instead of pureeing the potatoes i mash them somewhat in the pot with a potato masher. also, i add 1/2 cup sour cream and 1/2 cup milk instead of the heavy cream.this soup is excellant!-23 Mar 2005

1 can (10.75 ounce size) condensed cheddar cheese soup
1 can chicken broth
1 1/4 cup 2% milk
1 pound grated Cheddar cheese
4 cups whole milk
2 tablespoons butter
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
7 medium cooked potatoes, peeled and diced

Combine the cheese soup, half of the broth, and 2% milk in a large saucepan over medium-high heat. Mix well.

Add the grated cheese and whole milk. In a small bowl, whisk together the cornstarch and remaining broth. Stir it into the soup. Stir in the butter, salt, pepper, onion powder, and garlic salt.

Bring the soup to a boil. Reduce the heat to a simmer and let cook, stirring occasionally, for 15 minutes.

Add the cooked potatoes and let the soup simmer for 15 minutes longer.

Serve immediately or refrigerate the soup and reheat it for best flavor.

Serve the soup with chopped chives, bacon bits, and additional shredded cheese, if desired.

Cheddar Potato Soup Recipe

Cheddar Potato Soup is a homemade soup that’s creamy, silky and cheesy with a hint of bacon and a quick and easy recipe to make for dinner! Brimming with fresh vegetables, this easy potato cheese soup will be a welcome addition to your weeknight menu.

Baby it’s cold outside! There’s a certain chill in the air that’s hinting at the inevitable arrival of a cold and snowy winter. It’s nothing that a piping hot bowl of creamy potato cheese soup can’t fix. I personally am a big fan of a hearty rib-sticking potato cheddar bacon soup and Cheddar Potato Soup is just that! And it’s so creamy, silky and cheesy, with a hint of bacon, that you will quickly become a fan of this cream of potato soup with bacon and cheddar too!

Recipe Summary

  • ¼ cup butter
  • 1 onion, chopped
  • ¼ cup all-purpose flour
  • 3 cups chicken broth
  • 3 cups milk
  • 1 pound shredded Cheddar cheese

In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.

Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.

In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.

With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.

    - with VIDEO - made in the crock pot. - another soup recipe made in the crock pot. - perfect for any soup recipe, dip or even chili recipe.

As I mentioned above, if you make potato soup with half and half, you may need to thicken the soup. You can do this by making a slurry using either flour or cornstarch. In a separate bowl, whisk together a few tablespoons of cornstarch with a little of the broth from the pot. Then whisk this slurry into the soup while it is cooking. The soup will thicken nicely in a few minutes.

I have only made this soup by first peeling the potatoes. In my opinion, leaving the skin on will give the soup a different texture to the finished soup recipe.

Hearty Potato, Cheddar, & Bacon Soup

In a large pot over medium-heat, add the quartered potatoes and chicken broth. Cook until the potatoes are fork-tender, about 20-25 minutes. Remove from heat.

While you're waiting for the potatoes to cook, add the bacon slabs to a medium-sized pan and cook the bacon until crispy, about 6 minutes on each side. Set aside on a paper towel-lined plate to cool, then crumble into small pieces.

Once the potatoes are fully cooked, purée the potato-broth mixture with an immersion blender until smooth or transfer to a food processer in batches and blend until liquified, returning to the pot when finished. Add in the milk and cheese and mix until fully incorporated. Season with salt and pepper, to taste.

To serve, garnish with a dollop of sour cream, a sprinkle of shredded cheese and crumbled bacon, and a little of the sliced parsley or scallions.

Cheddars Potato Soup

Make Roux in skillet before making soup. Heat butter over medium heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on whisking. Cook until you smell a toasty aroma (be careful not to burn the mixture). Cover and set aside to cool.

Boil potatoes in water to cover until aldente (DO NOT OVERCOOK!). Drain, cover and set aside.

Cook bacon until crisp. Remove bacon from skillet, place on paper towel to drain, and then crumble set aside.

Saute celery and onions in bacon drippings set aside.

In 6 quart pot, combine water, chicken stock, celery, onion and black pepper. Bring to a simmer.

Add Half & Half, whipping cream and salt, stirring while you add. Add Roux. Cook over low heat mixture until Roux is totally integrated.

Add potatoes to soup. Cook 10 minutes at low simmer.

While soup is cooking, melt cheese in microwave. Add cheese to soup and stir in well.



  • 6 slices bacon (the smokier the better)
  • 2 cups mirepoix (celery, carrots, and onions, all minced)
  • 3 cloves garlic, minced
  • 1 large jalapeño, seeded and chopped (make it 2 if you prefer more heat)
  • 1 tbsp fresh thyme leaves
  • One 12 oz bottle of lager or Pilsner (non alcoholic if preferred-or sub with more broth)
  • ¼ cup all purpose flour
  • 3 cups broth, chicken or vegetable
  • 1 cup heavy cream
  • 4 small to medium russet potatoes, peeled and cubed
  • ½ lb of sharp old white cheddar cheese, grated coarsely
  • 4 oz smoked cheddar cheese grated coarsley
  • Salt and pepper to taste


In a large soup pot, cook the bacon over med/high heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the carrots, celery, onion, jalapeño, garlic and thyme to the saucepan and cook over medium heat, stirring, until softened, 5-8 minutes. Add ½ of the beer and cook until reduced by half, another couple of minutes.

Sprinkle the flour over the veggies and stir for a few minutes to cook off any floury taste. Add the chicken broth just a little bit at a time, stirring as you add until smooth and creamy. The soup should start out very thick and eventually thin out as you add the full 3 cups of broth. Then stir in the remaining beer and the potatoes, and simmer for approx 20 minutes or until the potatoes are fork tender.

Add the heavy cream, cheddar cheeses and simmer, stirring occasionally, until thickened and creamy, about 5 minutes. Stir in the bacon and season with salt and pepper. Add a few tablespoons of broth if the soup is too thick. Serve while it’s warm.

Recipe Summary

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 large shallots, halved and thinly sliced (1/4 cup)
  • 3 large cloves garlic, minced (2 tablespoons)
  • 2 pounds broccoli, stems peeled and chopped, florets cut into 1-inch pieces (about 5 cups florets)
  • 3 small Yukon Gold potatoes, peeled and chopped (1 1/2 cups) Kosher salt and freshly ground pepper
  • 2 packed cups grated white cheddar (from an 8-ounce block)
  • 1 tablespoon fresh lemon juice, plus grated zest for serving
  • 4 slices (each 1/2 inch thick) rustic Italian bread

Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium-high. Add shallots, half of garlic, broccoli stems, potatoes, and a pinch of salt. Cook, stirring, 3 to 4 minutes. Add 5 cups water season with salt. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes. Add 3 cups broccoli florets cook until tender, 8 to 10 minutes more. Let cool slightly. Transfer to a blender with 1 cup cheese puree until smooth. Season with salt, pepper, and lemon juice.

Stir together remaining cheese and garlic. Place bread on one side of a rimmed baking sheet, and remaining broccoli florets on other. Drizzle both with oil season with salt and pepper. Top bread with cheese mixture. Roast 15 minutes, tossing florets halfway through. Serve soup topped with toasts, florets, and zest.

How to Make Cheesy Potato Soup on a Stove Top

One of our favorite soup recipes around here that is also a favorite of our readers is our Crock Pot Cheesy Potato Soup recipe. However, I know sometimes life happens. You forget to put it on early enough in the day or you just did not have time to get this soup recipe in the crock pot early enough in the day. So, I have whipped this delicious soup up on the stove! It is done in a jiffy and is so delicious!

As you know, I am not too fast when it comes to prepping for a recipe. This recipe makes it so I can be doing one step while another step is going. I prepped my potatoes and onions while the water and broth were coming up to boil. Then while the potatoes and onions were boiling, I started frying up my bacon and whipped up my milk and flour mixture. It all just kind of ebbs and flows so that making this recipe is very efficient. I love when it all works out like that!