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Nutrition Facts
Serving Size 1 (537g) Recipe makes 4 servings
Calories 508
Calories from Fat 271		(53%)
Amount Per Serving		%DV
	Total Fat 30.2g	46%
	Saturated Fat 18.7g	93%
	Monounsaturated Fat 8.6g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 91mg		30%
Sodium 1041mg		43%
Potassium 1071mg		30%
Total Carbohydrate 35.0g		11%
	Dietary Fiber 3.7g	14%
	Sugars 2.7g
Protein 25.1g		50%
detailed view... how is this calculated?

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Cheddar Potato Soup

Recipe #30044 | 40 min | 15 min prep | add private note

⁽²⁷⁾ RATE IT NOW Print Recipe

By: GinnyP
May 31, 2002

Submitted to Taste of Home magazine by Mark Trinklein. The first time I made this, it was as part of a romantic dinner I made for Valentine's Day. Very good and a keeper! It reheats well, too. I wouldn't hesitate to make it in advance.

SERVES 4 -6 (change servings and units)

Ingredients

1/3 cup chopped onion
1/3 cup chopped celery
2 tablespoons butter
4 cups diced peeled potatoes
3 cups chicken broth
8 ounces shredded cheddar cheese
2 cups milk
1/4 teaspoon pepper
1 dash paprika
seasoned croutons, for garnish (optional)
minced parsley (to garnish) (optional)

Directions

1
In a large saucepan, saute' onion and celery in butter until tender.
2
Add potatoes and broth; bring to a boil.
3
Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
4
Puree in small batches in a blender until smooth; return to the pan.
5
(I return it to a different pan. Another pan to clean, but it makes it easier for me.) Stir in the cheese, milk, pepper and paprika.
6
Cook and stir over low heat until the cheese is melted.
7
Garnish with parsley and croutons, if desired.

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Featured Reviews for This Recipe

From: SmoochTheCook

On May 20, 2009

Delicious soup according to my family! Broke my blender, but if there's a meal that's worth breaking a blender over, it's this one. LOL! It wasn't long for this world anyways. I didn't use celery, because my son hates it and eyeballed the onions, but put a little more in than called for, I'm sure. I also used skim milk, because that's all I had and it worked out wonderfully. Next time, I may even sneak and use part skim cheese to make it lighter on their waists. I did save out about 1/4 of the soup and added that to the final pot so that there were some chunks. The family loved the consistency of the mostly blended soup with the chunks, so it was great! Thank you!

1 person found this review helpful

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From: bubbleyumm82

On Feb 27, 2009

My new default soup recipe. Subbed in carrots for celery since that's what I had, still tasted wonderful. Used skim milk and three small potatoes (washed but unpeeled, I'm a lazy cook!), consistency was perfect!

1 person found this review helpful

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From: maudie

On Nov 4, 2002

very easy,very good. I doubled up on quantities - adapts well for gluten free diet < the cheese, bouillion for the broth and the seasonings need to be GF, omitted croutons >as the pot was nice and clean after the potatoes were cooked I took the easy way out by using a potato masher and finishing off with my hand held electric blender right in the same pot.the results were probably not as smooth as the original way but acceptable and this saved on time and washing up!!!! reheats well,great flavour-- a keeper.

4 people found this review helpful

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From: Rachel Ricard

On Nov 4, 2002

This soup is sooo yummy, and quick and eacy to make. I even made mine a lighter version by using skim milk and using only enough butter to saute the onions and celery instead of the full 2 tbsp. The chicken broth gives the soup a yummy buttery flavour without all the fat. I also emptied the entire batch into my blender at once and didn't have any problems and only needed one pot. I will be making this again and again.

3 people found this review helpful

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