Kittencal's Cheddar Cheese & Potato Soup

Total Time
45mins
Prep 20 mins
Cook 25 mins

This is a long time family favorite, I make this quite often in the fall and winter season, if desired you could add some cooked crumbled bacon, this recipe can easily be doubled.

Ingredients Nutrition

Directions

  1. In a large saucepan melt butter with oil over medium-high heat.
  2. Add in carrots, celery, onion and garlic; saute until softened (about 5 minutes).
  3. Stir in flour and cayenne pepper; whisk for 1 minute.
  4. Gradually add half and half and broth whisking continuously.
  5. Bring to a light boil; cook and stir for 2 minutes or until thickened.
  6. Add in cooked diced potatoes; simmer uncovered for 15 minutes.
  7. Stir in cheese until melted; add to the soup stirring until combined and melted (you may also add in a few tablespoons of Parmesan cheese to the soup if desired).
  8. Ladle into bowls then sprinkle with Parmesan cheese.
Most Helpful

This soup was wonderful! My kids loved it. I used 1/2 medium cheddar cheese and 1/2 sharp cheddar cheese. I also used more potatoes. I will be making this again soon. Thanks for a wonderful recipe.

onebusymom2013 September 05, 2013

Perfect soup. Exactly what I was looking for. Used extra sharp cheddar, canned potatoes, and 2% milk.

sheepdoc April 30, 2013

Simple, tasty and fun to customize.
A great recipe for beginning cooks.
Did not use 3cups cups of cheese, maybe about half that, BUT had plenty on hand to add as garnish. No parmesan used, but did add crumbled bacon as garnish, daughter also added dollop of sour cream to hers.
I did stick blend the heck out of the veggies (I'm soo picky)-before the potatoes were added, then a little more to break up the bigger pieces of potato. Thanks for helping me eat my vegetables!
Plan on experimenting and adding broccoli to see if my sister will like it, may use the full 3 cups cheese for that. She loves broccoli cheese soup. (I actually like broccoli o.k.-I won't have to puree the heck out of those.)

Margaret Gandara February 21, 2013