Potato Cheese soup is so rich and creamy that this will soon be your favorite go to soup.  You will love this soup because it is fast and delicious.  It is a great soup to make on a cold day.  If you add some corn bread or some biscuits, you will have a complete meal.  I haven’t met anyone who has had anything bad to say about this soup.  Most people like a little substance to their soup, so I use the Yukon gold potatoes because they do not dissolve into the soup like russet potatoes do.  I believe you could also try red potatoes, because they are a lot like the Yukon’s.  You will like this soup no matter what kind of potatoes you use.  You can even try some crackers with it.

Potato Cheese Soup

Potato Cheese Soup
Recipe Type: Soup
Author: Amy
Prep time:
Cook time:
Total time:
Serves: 8 people
  • 5 cups chicken broth
  • 6 cups diced potatoes
  • 2 large carrots, sliced
  • 1 celery stalk,diced
  • 1 small onion, chopped
  • 1/4 cup flour
  • 1 pint cream
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 cups grated cheese
  1. Pour the chicken broth in a large pot.
  2. Add potatoes, carrots, celery, and onion and cook in the broth until tender, (about 20 minutes). Whisk flour into cream and slowly add the vegetables.
  3. Cook on medium heat until it thickens up.
  4. Add salt and pepper. You can add more salt and pepper if you like, just add to your own taste. Turn on low and wait for about 5 minutes, then add the cheese.
  5. Do not boil soup after adding the cheese, or it makes it separate from the cream.
  6. I like it well blended, as it is a little more creamy.
  7. If it does separate it is not a big deal. It still tastes good.


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