Real Recipes From Real Home Cooks ®

cream of potato & cheddar cheese soup

★★★★★ 1
a recipe by
Cindi Marie Bauer
Marshfield, WI

One day my daughter Jen had given me some of her Yukon Gold Potatoes from her garden. I then decided I'd quickly throw a potato soup together in my crock-pot. Within 3 hours and 15 minutes, we had a delicious potato soup for our dinner.

★★★★★ 1
serves 6
method Slow Cooker Crock Pot

Ingredients For cream of potato & cheddar cheese soup

  • 6 cups
    peeled, cubed, yukon gold potatoes
  • 1 cup
    diced red onion
  • 1/2 cup
    diced celery
  • 1 tsp.
    garlic powder
  • 1/4 tsp.
    ground white pepper
  • 1 (14 oz.)
    can chicken broth
  • 1 (14 oz.)
    can low sodium chicken broth
  • 1
    (10.5 oz.) can cream of celery soup
  • 1 cup
    half-and-half cream
  • 1-1/2 cups
    shredded sharp cheddar cheese
  • Garnish:
    cheese & garlic flavored croutons, optional

How To Make cream of potato & cheddar cheese soup

  • 1
    Put the potatoes, onion, celery, garlic powder, white pepper, and both cans of chicken broth, in a 3-1/2 quart size crock-pot.
  • 2
    Stir in the cream of celery soup; place the lid over the crock-pot, and cook on high for 3 hours, or 3 hours and 15 minutes, until the potatoes are cooked through.
  • 3
    Once the potatoes are completely cooked; stir in the half-and-half cream, then stir in the shredded cheddar cheese.
  • 4
    Cover the crock-pot, and let sit until the cheese melts.
  • 5
    Once the cheese has melted, stir the soup, then ladle soup into bowls, and garnish each bowl with the cheese & garlic flavored croutons, if desired.