Potato and Cheddar Soup

Potato and Cheddar Soup

117 Reviews 6 Pics
Debbie Rowe
Recipe by  Debbie Rowe

“This is a smooth creamy soup. Great for those cold winter days.”

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Adjust Servings

Original recipe yields 10 servings



  1. Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid.
  2. Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently.

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Reviews (117)

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Simple to make. Nice, creamy consistency. But, as a previous reviewer mentioned, the onions are still crunchy after 30 minutes simmer time (I even cooked them in the flour and butter for a couple minutes before adding the rest of the ingredients). I'd highly recommend cooking the onions in the butter first, until soft, then mixing in the flour, etc.



Great base recipe, but I did cook this a bit differently. I sauteed my onions, along with garlic, celery and carrot. Instead of adding flour to thicken, I opted for more potatoes which worked wonderfully. Didn't see the need for the sugar and because I had it in the house, I used crisply cooked bacon instead of the ham. Once the soup was done, I turned off the heat and then added the cheese. It melted in nicely and there was no separation. Also threw in a light sprinkling of cayenne pepper. Hubby and I were both thrilled with your recipe Debbie and thank you so much!



This was really good. I did add more cheese. I was looking for a recipe that was like bob evans cheddar soup. This was really close. I added chopped bacon and green onion to the top and it was awsome!!

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Amount Per Serving (10 total)

  • Calories
  • 169 cal
  • 8%
  • Fat
  • 9.9 g
  • 15%
  • Carbs
  • 12.3 g
  • 4%
  • Protein
  • 7.9 g
  • 16%
  • Cholesterol
  • 34 mg
  • 11%
  • Sodium
  • 277 mg
  • 11%

Based on a 2,000 calorie diet



previous recipe:

Golden Potato Soup


next recipe:

Creamy Potato Soup