Vermont Cheddar Potato Soup

Total Time
1hr 35mins
Prep 20 mins
Cook 1 hr 15 mins

Ingredients Nutrition


  1. In a 6-quart pot combine the butter and sauté the onions with the black pepper until the onions are tender.
  2. Add the potatoes and chicken stock and bring to a boil.
  3. Simmer for 45 minutes to 1 hour.
  4. Remove from the heat and gradually stir in the cheese until melted.
  5. Carefully ladle contents and bay leaves into a food blender and puree until creamy.
  6. Return to the pot and carefully re-heat to serve.
  7. Garnish with fresh ground nutmeg and fresh shredded Vermont cheddar.


Most Helpful

This is in my opinion the quintessential cheddar-potato soup. I love Vermont cheddar cheese. I followed your directions exactly. Felt no need to make any changes or additions. Rich, very creamy, and satisfying. Many thanks.

ratherbeswimmin' October 23, 2002

Unfortunately, I found this to be pretty bland, even though I added 4 cloves of garlic, lots of smoked paprika, and several other spices. I liked that it was fairly low in fat, but the flavor was just not there.

Meryl March 04, 2009

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