Cheesy Potato Soup

    Cheesy Potato Soup

    Recipe Picture:Cheesy Potato Soup
    4

    Cheesy Potato Soup

    (490)
    45min


    434 people made this

    Cream and cheddar are added to pureed potatoes and seasoned with dill and cayenne to make this creamy, thick soup.

    Ingredients
    Serves: 6 

    • 40g butter
    • 1 cup diced onion
    • 2 1/2 cups peeled and diced potatoes
    • 3 cups (750ml) chicken stock
    • 1 cup thickened cream
    • 1 3/4 cups (200g) grated cheddar cheese
    • 1/4 teaspoon dried dill
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon salt
    • pinch of ground cayenne pepper

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and stock, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes until potatoes are tender.
    2. Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring until thickened, 5 minutes.
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    Reviews and Ratings
    Global Ratings:
    (490)

    Reviews in English (373)

    by
    172

    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!  -  02 Mar 2006  (Review from Allrecipes USA and Canada)

    by
    159

    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!  -  23 Mar 2005  (Review from Allrecipes USA and Canada)

    by
    119

    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!  -  20 May 2004  (Review from Allrecipes USA and Canada)

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