Potato Cheese Soup

Skip Davis


Who doesn't enjoy a bowl of steaming hot potato soup loaded with cheddar cheese ?
Easily made at home to rival the soup served at O'CHARLEY'S.

Ready in 30 to 35 minutes.
Photo from: Internet search

★★★★★ 4 votes
4 to 5 soup bowls
10 Min
25 Min


3 large
russet potatoes, peeled and diced
1 stick
celery, finely diced
1 small
onion, finely diced
1-3/4 c
chicken broth
2 tsp
white vinegar
3 Tbsp
all-purpose flour
2-1/2 c
1/4 tsp
1 tsp
freshly cracked black pepper
2 c
shredded cheddar cheese (8 ounces)


1In a soup pot, melt butter over medium-high heat. Add celery and onion, and saute 5 to 7 minutes, or until tender.
2Add chicken broth, potatoes and vinegar. Cover and bring to a boil. Reduce heat to low and simmer 20 to 25 minutes, or until potatoes are tender.
3Add flour, milk, salt and pepper. Cook until soup is thickened and heated through, stirring constantly. Add cheese and stir until melted.

Serve immediately.
4To serve this hearty soup O'CHARLET'S restaurant style:

Top with bacon bits, sliced scallions, and additional shredded cheese.

About this Recipe