Potato and Cheddar Cheese Soup

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READY IN: 40mins
Recipe by Jill Johnston

This recipe is from the North York General Hospital (Toronto) ICU nurses' cookbook. It's a great stick-to-your-ribs winter soup.

Ingredients Nutrition


  1. Melt the butter or oil in a large pan. Add the onion and garlic. Cook until tender but not brown.
  2. Add the potatoes and thyme. Stir to coat well.
  3. Add the chicken broth. Cook gently for 20 min or until the potatoes are tender. Puree half the soup and return it to the pan.
  4. Stir in the milk and heat until it just comes to a boil.
  5. Add the cheese and stir until it melts.
  6. Add salt and pepper to taste.
  7. Serve garnished with chopped parsley and/or crumbled bacon.

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