Cheddar Potato Soup

Mrs. Michael J. Lively


'Twas a chilly night, what to fix for dinner? Hmm, what's in the frig? Cheese, check, potatoes, check, milk, check...


★★★★★ 1 vote

Stove Top


  • 2
    bottles of near beer or beer [bear wiz in my world =)]
  • 4
    bullion cubes, i use chicken
  • 3-5
    red potatoes, 16thed [cubed]
  • 1 Tbsp
    olive oil
  • 2 Tbsp
    butter melted
  • 1 Tbsp
    garlic, pressed
  • 1 c
    sweet onion, chopped
  • 1 lb
    ham or sausage or turkey ham or turkey sausage
  • 2 tsp
    johnny salt
  • 2 tsp
    cajun seasoning
  • 1/2 tsp
    fine ground pepper
  • 1 Tbsp
    granulated onion
  • 3 c
    sharp cheddar cheese, grated
  • 2 c
  • 1/2 c

How to Make Cheddar Potato Soup


  1. Dice up potatoes add to a 3 qt pot. Pour near beer over potatoes, pour olive oil in also [this helps keep the liquid from boiling over]. Bring to a boil, boil 12 minutes, covered. Do not drain. Do not over cook =) or you will have mush.

    i turn off the burner until i add the milk mixture and cheese then i turn it back on.
  2. Meanwhile, melt butter in fry pan, brown garlic add, onions, meat. i saute until caramelized, but you don't have to cook that long if you don't want to. It does add a richer flavor.

    Stir into potato mixture.
  3. Mix seasonings together.

    Mix milk and flour together until there are no lumps. A wire whisk is handy for this. Add seasonings. Add to potato mixture stirring constantly until well mixed. Add Cheese, stirring constantly until thick, and a light boil. Careful not to scorch. If you get a cream soup too hot it will separate and be pretty ucky. How do i know this...hmmm...because sadly i’ve done it =(

Printable Recipe Card

About Cheddar Potato Soup

Course/Dish: Cream Soups Other Soups
Main Ingredient: Potatoes
Regional Style: American

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