Cheddar Potato Soup

READY IN: 40mins
Recipe by GinnyP

Submitted to Taste of Home magazine by Mark Trinklein. The first time I made this, it was as part of a romantic dinner I made for Valentine's Day. Very good and a keeper! It reheats well, too. I wouldn't hesitate to make it in advance.

Top Review by Rachel Ricard

This soup is sooo yummy, and quick and eacy to make. I even made mine a lighter version by using skim milk and using only enough butter to saute the onions and celery instead of the full 2 tbsp. The chicken broth gives the soup a yummy buttery flavour without all the fat. I also emptied the entire batch into my blender at once and didn't have any problems and only needed one pot. I will be making this again and again.

Ingredients Nutrition


  1. In a large saucepan, saute' onion and celery in butter until tender.
  2. Add potatoes and broth; bring to a boil.
  3. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
  4. Puree in small batches in a blender until smooth; return to the pan.
  5. (I return it to a different pan. Another pan to clean, but it makes it easier for me.) Stir in the cheese, milk, pepper and paprika.
  6. Cook and stir over low heat until the cheese is melted.
  7. Garnish with parsley and croutons, if desired.

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