Cheddar Potato Soup
My crew loves soup. They would eat it just about every day. It is my go to meal when we are running late or need to take a crock pot with us to the ski lodge or on a field trip.
Cheddar Potato Soup is the favorite of two of the girls. One loves more potatoes while the other always wants more cheese. I have been known to place an extra bowl of cheese and a warmed dish of potatoes on the counter with the soup so everyone can make their bowl just the way they want. Me? I like several shakes of red pepper sauce and a spoonful of green onions.
This soup is so simple. Once you tweak it to fit your family…I am sure it will be on your most asked for list too!
Ingredients:
1 Yellow Onion – diced
2 Stalks Celery – diced
5 Baby Carrots – thinly sliced
2 Tablespoons Butter
1 Bag Instant Potatoes (or 2 cups of leftover mashed potatoes)
2 cans Potatoes – diced
4 cups Water
2 cups Half and Half or Heavy Cream
3 cups Shredded Cheddar
4-6 shakes of Hot Sauce (Optional)
Salt and Pepper to taste
Directions:
1. Place onion, celery, carrots and butter in a large skillet and cook over medium heat until vegetables start to get tender.
2. In a large stock pot, bring water to a boil.
3. Reduce heat to low and stir in Instant Potatoes, canned potatoes and cooked vegetables.
4. Stir in Half and Half and Shredded Cheese just before serving (do not boil once milk has been added to soup)
5. Salt and Pepper to taste
6. Add in any of the optional items
Notes:
1. Leftover mashed potatoes work great as the base for this soup
2. Fresh potatoes can be used instead of canned, just plan on cooking them with the vegetables
3. For more protein, toss in leftover diced meat
Looking for other ways to use instant or leftover potatoes? Check out our recipes for: Mashed Potato Bacon Bombs, Mashed Potato Puffs, and Potato Corn Chowder.
Thanks so much for the Delicious Recipe on Cheddar Potato Soup! This sounds wonderful! I made your Potato Soup the other week and it was soooo good! Everyone loved it! Now I want to try this one with the cheese in it! I’m sure it will go over just as well as the other potato soup recipe that you shared did! Thanks again so very much! Michele 🙂
I would say that this is my favorite recipe but my hubby makes a killer Cheddar Potato Leek soup. However, I will tell him the tip about using instant mash potatoes to thicken it with. One year for Christmas we called his soup the “Cheddar Loaded Baked Potato Bacon Leek Soup”.
As much as I love to cook, I can no longer stand on my legs long enough to cook due to my illnesses so Cooking was thrusted upon my poor hubby. But he has taken to it rather well. He gets tips from our nephew in law who is a Chef.
So I will try to get him to try this version :o)
Thanks for the advice to hold the cream in a crock pot until ready to serve and I also like how you let them fix their own WITH THE EXTRAS ON THE SIDE AND THE GREEN ONIONS, VERY NICE ON A COLD DAY.
My little ones like to “make their own” and with a large family you can count on someone not liking something on the table at every meal! This reduces the drama and I am all about avoiding drama!