Creamy Cheese Potato Soup Recipe

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The first time I made this wonderful satisfying Creamy Cheese Potato Soup, it instantly became one of our family’s favorite soups.  This is a perfect soup on a cold chilly winter evening.  Give this Creamy Cheese Potato Soup a try.

More of Linda’s delicious Soup, Stew, and Chili Recipes.


Cheesy Potato Soup




Creamy Cheesy Potato Soup Recipe:

Creamy Cheese Potato Soup Recipe

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 6 servings


4 large potatoes peeled and quartered
2 medium carrots, peeled and sliced
1 medium onion, quartered
1 (14-ounce) can vegetable or chicken broth
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk, divided
1 1/2 cups shredded sharp cheddar cheese
1 tablespoon dill weed
1 cup sour cream
3 cups milk
Salt and pepper to taste
1/4 teaspoon chili pepper or to taste



In a large soup pot over medium-high heat, add potatoes, carrots, onion, and vegetable or chicken broth.  Cover and simmer 15 to 20 minutes or until vegetables are tender when pierced with a fork.  Remove from heat and let slightly cool.

While vegetables are cooking, make the cream sauce - In a medium saucepan over medium-high heat, melt butter; add flour, stirring constantly until mixture is smooth and bubbly.  Add milk and bring to a boil, stirring constantly, until thickened.  Remove from heat.  Add cheddar cheese and dill weed.  Stir until cheese is melted. Set aside.

In a food processor or blender, in small batches, puree potato mixture with some of the milk.  Pour blended potato mixture back into the soup pot.  Add the cheese sauce, sour cream, remaining milk, salt, pepper, and chili pepper.  Stir until thoroughly blended.  Return to medium heat and heat until warm.  Remove from heat and serve in soup bowls.

Makes 6 servings.

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