Cheddar Potato Soup



8 servings



1/3 cup chopped onion
1/3 cup chopped celery
2 tbsp. butter or
4 cups diced peeled potatoes
3 cups chicken broth
2 cups (8 oz. each) shredded Cheddar cheese
2 cups milk
1/4 tsp. pepper
1 dash paprika
Seasoned croutons
Minced fresh parsley


In a large saucepan, sauté 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. Yield: 8 servings.

Country Woman

Author's Comments

A very 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.

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