Cheddar Cheese Potato Soup Recipe

Name: Cheddar Cheese Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. potatoes, peeled, sliced and diced; 4 Tbsp. butter; 1/2 c. yellow onion, finely diced; 1/2 c. celery, finely diced; 2 cans chicken broth (14.5 oz.); 1/4 c. water; 4 chicken bouillon cubes; 8 oz. sharp Cheddar cheese; 2 1/4 c. half and half; 1/2 tsp. sugar; 1/4 tsp. white pepper; 1/4 tsp. salt; Colby/Jack cheese

Servings: persons

4 c. potatoes, peeled, sliced and diced
4 Tbsp. butter
1/2 c. yellow onion, finely diced
1/2 c. celery, finely diced
2 cans chicken broth (14.5 oz.)
1/4 c. water
4 chicken bouillon cubes
8 oz. sharp Cheddar cheese
2 1/4 c. half and half
1/2 tsp. sugar
1/4 tsp. white pepper
1/4 tsp. salt
Colby/Jack cheese

1
On medium-low heat in a 3-quart saucepan, saute the celery and onions in the butter until the onions are tender.
2
Take care not to brown the onions.
3
Add chicken broth, potatoes and the water. Place on medium-low heat and cook until potatoes are very soft and tender.
4
When the potatoes are done, add the chicken bouillon cubes and cook until the cubes have dissolved.
5
Mash potatoes slightly, but leave most in chunks.
6
Reduce heat and add half and half.
7
Stir mixture.
8
Add shredded cheese and stir until the cheese is completely melted and dissolved into mixture.
9
Sprinkle sugar, pepper and salt into soup.
10
Stir well.
11
Let soup simmer very slow for 20 to 30 minutes, taking care not to let soup scorch.
12
When ready to serve, garnish with shredded Colby or Jack cheese and parsley.
13
Serve with a crisp salad and hard rolls.
14
What a meal.

1203

kcal

Calories

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 c. potatoes, peeled, sliced and diced, 4 Tbsp. butter, 1/2 c. yellow onion, finely diced, 1/2 c. celery, finely diced, and more.

Yes, Cheddar Cheese Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheddar Cheese Potato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions