"This is a smooth creamy soup. Great for those cold winter days." — Debbie Rowe
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peeled and cubed red potatoes
salt and pepper to taste
shredded Cheddar cheese
Simple to make. Nice, creamy consistency. But, as a previous reviewer mentioned, the onions are still crunchy after 30 minutes simmer time (I even cooked them in the flour and butter for a couple minutes before adding the rest of the ingredients). I'd highly recommend cooking the onions in the butter first, until soft, then mixing in the flour, etc.
This had absolutely no flavor. I had to throw it out. Bummer.
Great base recipe, but I did cook this a bit differently. I sauteed my onions, along with garlic, celery and carrot. Instead of adding flour to thicken, I opted for more potatoes which worked wonderfully. Didn't see the need for the sugar and because I had it in the house, I used crisply cooked bacon instead of the ham. Once the soup was done, I turned off the heat and then added the cheese. It melted in nicely and there was no separation. Also threw in a light sprinkling of cayenne pepper. Hubby and I were both thrilled with your recipe Debbie and thank you so much!
This was really good. I did add more cheese. I was looking for a recipe that was like bob evans cheddar soup. This was really close. I added chopped bacon and green onion to the top and it was awsome!!
this soup was very good. We all three loved it. The best potato soup I've ever had. I had to add about a half cup more cheese. If you want the potatoes to stay in "chunks" then don't boil so long after all of the ingredients are combined. Very good though. the second time i made it we left out the ham, it was still very good.
As with every good recipe, you must add your own touch. I doubled the recipe. Sauteed the onions in the butter until soft. I prefer dishes without meat, so I used previously frozen chopped broccoli. Added lots of black pepper, celery salt, parsley and chives, to taste!! Easy and hearty!! Even my husband liked it!!
My husband made this and the family absolutely loved it! He did add quite a bit more cheese to the soup than the recipe called for, though. Next time I would like the onions sauteed before adding as they were still a little crunchy for my taste. Great with crusty bread and butter!
This was really good. I have made this twice so far. The second time I used chicken stock to boil the potatoes along with the onions. Our family doesn't eat pork so I jazzed the soup up with a bit of Monterrey pepper jack cheese. Perfecto. This recipe is a keeper. I think next time I'll try a gourmet version, leeks, a mix of Gruyere and white cheddar.
* Percent Daily Values are based on a 2,000 calorie diet.
Potato and Cheddar Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 169
** Calories from Fat: 89
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