Cheesiest Potato Soup Recipe

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Most Helpful Positive Review

Mar 02, 2006

I have tried so many potato soup recipes - but this one tops the charts! Definately double or triple this recipe if it is served as the main dish. I did tweek it a little based on other reviews. I fried bacon and set it aside to top the soup when serving -- then browned the onion in the bacon fat. I added a can of Campbell's cheddar soup and used only half of the shredded cheese. I also omitted the extra salt. The cheese and chicken broth had enough salt already. I put half of the potato/broth mixture into a blender, but saved some potatoes cubed to give it some texture. I have a big family and they all loved it!

—Julie_Stamps

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Most Helpful Critical Review

Nov 28, 2011

bleh

—JENNHARJE

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373 Ratings

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Mar 23, 2005

i've made this soup at least three times now. instead of pureeing the potatoes i mash them somewhat in the pot with a potato masher. also, i add 1/2 cup sour cream and 1/2 cup milk instead of the heavy cream. this soup is excellant!

—ABIGATOR8U

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May 20, 2004

This soup was indeed delicious! But I can't leave well enough alone, so I did make a few changes (or should I say, additions) to the recipe, including a few slices of bacon which I fried until crispy (for topping), and the reserved bacon drippings which helped cook the onions. I also put in about 1/2 cup diced celery and one small diced carrot to the onions. Like some other reviewers, I also only removed half of the potatoes to be pureed, since I wanted some chucky bits left. I also put in more broth, just to make it a little "soupier." But, it would have been great without these additions! I received highest reviews from my mother when I surprised her with a freshly made, hot bowl of this for lunch. She immediately called me back to exclaim, "Best potato soup ever!" And she is a wonderful cook, and grew up eating potato soups made by other great cooks as well! I couldn't have been happier! I wish I had made double the amount! I have tried various potato soups before... some which were passable, and some which were great, but this is the best yet. This is a sure-fire recipe, and would be great as is or expouned upon. It was delicious topped with crumbled bacon and chives, and I look forward to eating the remainder at supper tonight. Thanks!

—SHAWNA E.

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Nov 21, 2005

Wow! I really enjoyed this soup! I sauteed a clove of minced garlic with the onions, used Yukon Golds, and substituted evaporated milk for the cream, and it turned out great. The cayenne pepper really adds a kick. I also garnished the soup with shredded cheddar, crumbled bacon, and green onion for a "loaded" cheese potato soup. The only think I'll do differently next time is leave bigger potato chunks when pureeing the soup.

—TAYLORBUNCH

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Dec 18, 2005

I can't count the number of times I've made this soup. It's so incredibly easy and delicious!! My husband, parents and co-workers love it when I serve it as either a starter or a meal in itself. Goes beautifully with a spring mix salad and fresh crusty bread. Sprinkling chopped chives and shredded sharp cheddar of top adds a little extra flavour and colour. Freezes extremely well.

—Jennyd1102

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Dec 07, 2005

Good, but almost too cheesy! And that's wierd, coming from me. I did like it though. I like chunks in my potato soup, so instad of pureeing it, I mashed it with a non-electic handheld masher, right in the pot. Left a bunch of small chunks, but still thickened nicely. Used 2/3 cup cream and 1/3 cup whole milk. I didn't even see the cayenne pepper on the recipe until I went to review it, so I will have to add it to the leftovers! Funny, because as I was eating it, I thought "a dash of cayenne would be great in this!". I used over 3 cups of potatoes, and added 1/2 cup water to the broth to compensate. Didn't add any salt and used Tillamook sharp cheddar. Sprinkled fresh parsley on top of each serving for extra color. Served with focaccia bread for dipping. It made a great winter meal!

—What a Dish!

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Apr 03, 2006

Really really good! I wish I had run across this recipe in the Fall instead of the Spring because it's excellent stick-to-your-ribs cold weather food. I used half & half instead of heavy cream, and a large can of diced potatoes, and threw in extra cheese since I had to use up some Monterey Jack too. It was still plenty rich tasting and the kids liked it as well. I scooped about 1/2 the potatoes mixture out of the saucepan and put it in the blender for about 10 seconds. I left the other half unblended. It was a great texture that way. Plenty thick enough too. The recipe makes a lot. Thanks!

—windedmama

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Nutrition

Calories
366 kcal
18%

Carbohydrates
16 g
5%

Cholesterol
99 mg
33%

Fat
29.6 g
45%

Fiber
1.5 g
6%

Protein
10.4 g
21%

Sodium
348 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cheesiest Potato Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 366
** Calories from Fat: 266

% Daily Value *
** Total Fat 29.6g 45 %
** Saturated Fat 18.5g 93 %
** Cholesterol 99mg 33 %
** Sodium 348mg 14 %
** Potassium 302mg 8 %
** Total Carbohydrates 16g 5 %
** Dietary Fiber 1.5g 6 %
** Protein 10.4g 21 %
** Sugars 2g
** Vitamin A 21 %
** Vitamin C 10 %
** Calcium 35 %
** Iron 5 %
** Thiamin 9 %
** Niacin 23 %
** Vitamin B6 14 %
** Magnesium 10 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.