Cheddar Potato Soup – a delicious recipe with salt, potato, onion, salt, ground pepper, flour. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Combine first 5 ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.
2
Combine flour and milk in a small bowl, stirring until smooth. Add to potato mixture. Cook over medium heat, stirring constantly, 5 minutes or until thickened.
3
Pour half of potato mixture into container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Pour into a large bowl. Repeat procedure with remaining half of potato mixture.
4
Return mixture to Dutch oven. Add cheese; cook over medium heat, stirring until cheese melts. Ladle soup into individual bowls; sprinkle each serving evenly with green onion.
502
kcal
Calories
12
g
Fat
65
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 (16-ounce) cans no-salt-added chicken broth, 5 cups frozen shredded potato, 1 cup frozen chopped onion, 1/2 teaspoon salt, and more.
Yes, Cheddar 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.
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