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)

How to Make Potato Cheese Soup


  1. In a soup pot, melt butter over medium-high heat. Add celery and onion, and saute 5 to 7 minutes, or until tender.
  2. Add 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.
  3. Add flour, milk, salt and pepper. Cook until soup is thickened and heated through, stirring constantly. Add cheese and stir until melted.

    Serve immediately.
  4. To 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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