Very Cheesy potato soup Recipe

Name: Very Cheesy potato soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium size potatoes. ( yukon gold or Albert Bartlett rooster potatoes work best); 1 cup Chopped celery; 1 32 oz Container of chicken stock; 1 16 ounce container of half and half or heavy cream ( I prefer the heavy cream); 1 Salt and pepper to taste; 2 cup Shredded extra sharp cheddar cheese; 1/3 cup melted butter; 1/4 cup Chopped chives; 1/4 cup Grated or shaved parmesan cheese; 1 tsp Fresh chopped parsley; 1/4 cup flour

Servings: persons

6 medium size potatoes. ( yukon gold or Albert Bartlett rooster potatoes work best)
1 cup Chopped celery
1 32 oz Container of chicken stock
1 16 ounce container of half and half or heavy cream ( I prefer the heavy cream)
1 Salt and pepper to taste
2 cup Shredded extra sharp cheddar cheese
1/3 cup melted butter
1/4 cup Chopped chives
1/4 cup Grated or shaved parmesan cheese
1 tsp Fresh chopped parsley
1/4 cup flour

1
Rinse potatoes Chop into medium size pieces place in a heavy duty Dutch oven or large stock pot
2
Add chopped celery to potatoes
3
Cover with chicken stock bring to a boil and cook until potatoes are tender
4
Combine melted butter and flour mix until into a paste add to potatoes
5
Poor entire 16 ounce container of the heavy cream into the potatoes, bring to a boil stir until starting to thicken
6
At this point add salt and pepper to taste, all of the shredded cheddar cheese and parsley, stirring until cheese has melted .
7
Take off the heat and let set.
8
Sprinkle chives and Parmesan cheese on top of soup.

601

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 11 ingredients. The key ingredients include: 6 medium size potatoes. ( yukon gold or Albert Bartlett rooster potatoes work best), 1 cup Chopped celery, 1 32 oz Container of chicken stock, 1 16 ounce container of half and half or heavy cream ( I prefer the heavy cream), and more.

Yes, Very Cheesy 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!

Very Cheesy potato soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions