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


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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)

How to Make Potato Cheese Soup


  • 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.

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About Potato Cheese Soup

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