Creamy Potato Cheese Soup Recipe

Name: Creamy Potato Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil (or other light vegetable oil); 1 medium onion, chopped; 3 celery ribs, chopped (with leaves); 3 carrots, chopped; 2 garlic cloves, sliced; 2 lbs russet potatoes, peeled and cubed; 2 cups vegetable stock; 2 cups water; 2 bay leaves; 3 tablespoons parsley, chopped; 1 (12 ounce) can evaporated milk; 4 ounces cheddar cheese, grated; 1/2 teaspoon salt (or to taste); 1/2 teaspoon pepper (or to taste)

Servings: persons

2 tablespoons olive oil (or other light vegetable oil)
1 medium onion, chopped
3 celery ribs, chopped (with leaves)
3 carrots, chopped
2 garlic cloves, sliced
2 lbs russet potatoes, peeled and cubed
2 cups vegetable stock
2 cups water
2 bay leaves
3 tablespoons parsley, chopped
1 (12 ounce) can evaporated milk
4 ounces cheddar cheese, grated
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)

1
Add oil to a 4 quart or larger soup pot over medium heat.
2
Add onions, celery, carrots and garlic and a little salt and pepper and cook until soft and just starting to show color. (15 - 20 minutes) Stir a few times.
3
Add potatoes, stock, water, parsley, bay leaves, and a little more salt and pepper to the pan and cook covered at a high simmer or low boil (bubbling gently) for 30 to 45 minutes until the potatoes are just starting to fall apart when stirred and the other vegetables are very soft. Lift the lid and stir two or three times during this stage.
4
When the vegetables are done, turn off the heat and remove the lid and let the pot rest for 10 minutes or so to cool a bit before the next step.
5
REMOVE THE BAY LEAVES. Blend the soup in three or four batches in a blender until smooth. Watch out for the steam! Transfer it to a new pot, or to a bowl and then back to the original pot.
6
Over medium heat, stir the evaporated milk into the soup. Add a bit more hot water or stock at this point if you would like a thinner soup. Once the soup is steaming, stir in the cheese in small batches until melted.
7
Taste and adjust the seasoning as desired. You can add other flavorings at this point - more salt and pepper, a dash of cayenne, smoked paprika, a TBS of brandy, a dash of nutmeg, more minced parsley, or any other spice or herb you might like.

507

kcal

Calories

Fat

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 14 ingredients. The key ingredients include: 2 tablespoons olive oil (or other light vegetable oil), 1 medium onion, chopped, 3 celery ribs, chopped (with leaves), 3 carrots, chopped, and more.

Yes, Creamy Potato Cheese 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!

Creamy Potato Cheese Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions