Total Time
Prep 15 mins
Cook 20 mins

Great cheesy potato soup.

Ingredients Nutrition


  1. Dice the peeled potatoes into about 3/4" pieces.
  2. Place the diced potatoes in a pot with the 4 cups of chicken broth and bring to a boil. Reduce heat and simmer for about 15 minutes or until potatoes are nice and tender.
  3. While potatoes cook, in a separate pot, melt the butter. Add the chopped green onion and sauté for 5 minutes.
  4. Whisk the flour, celery seeds and paprika into the butter/green onions and stir constantly until a smooth paste. Gradually stir in the ff half and half. Stir frequently until mixture begins to thicken.
  5. Add the hot cooked potatoes and both into the creamy mixture; stir well.
  6. With a slotted spoon remove 1 or 2 cups of the potatoes and set them aside.
  7. Use a stick blender or blender or food processor to blend the soup in the pot.
  8. Return the blended mixture and reserved 1 or 2 cups of potatoes to the pot.
  9. Stir in the cheese, salt and pepper.
  10. Stir and cook (but do NOT allow to boil) until cheese is melted smooth and well-mixed.
  11. Serve.
  12. Garnish with some green onion tops, if desired.
Most Helpful

I cut this soup recipe in half and added the same amount of smoked paprika. I think next time I would add closer to one full teaspoon because we could barely detect the smoked paprika in the soup. I also used whole milk and a little bit of full fat half and half. The salt was omitted because the cheese (which was extra sharp Tillamook) is already salted. White pepper instead of black. A very good soup recipe and one I plan to make often. Thanks! cg

COOKGIRl March 04, 2009