Potato Cheese Soup

READY IN: 25mins
Recipe by Danny Beason

Cabot Creamery, good cheesy soup

Top Review by Parsley

Really thick and yummy and not a lot of fat! The only thing I added was some salt and pepper. I used a potato masher instead of a fork to mash up some of the potatoes. I love thick creamy soups and this was perfect. Loved the extra color and flavor from the carrots and broccoli, too. Will make this again. Thanx!

Ingredients Nutrition

  • 2 cups reduced-fat chicken broth
  • 1 medium potato, peeled and diced (1 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 12 cup chopped broccoli floret
  • 1 medium carrot, coarsely shredded (1/2 cup)
  • 3 tablespoons cornstarch
  • 1 (12 ounce) can evaporated skim milk
  • 34 cup shredded cabot cheddar cheese (3 oz)


  1. Combine broth, potato, and onion in a sauce pan; bring to a boil.
  2. Reduce heat, cover and cook 10 minutes or until vegetables are tender.
  3. Mash potato cubes against side of pan using fork.
  4. Stir together cornstarch and a little of the milk.
  5. Add broccoli and carrot.
  6. Stir and cook until thickened and bubbly.
  7. Cook and stir 2 minutes more.
  8. Stir until cheese is melted.

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