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Cheesiest Potato Soup

Cheesiest Potato Soup

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
sal

sal

Cream and sharp Cheddar are added to pureed potatoes and the soup is seasoned with dill and cayenne for a creamy, thick meal.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 29.6 g
  • 45%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 348 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.
  2. Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes.
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Reviews

Julie_Stamps
132

Julie_Stamps

3/2/2006

I have tried so many potato soup recipes - but this one tops the charts! Definately double or triple this recipe if it is served as the main dish. I did tweek it a little based on other reviews. I fried bacon and set it aside to top the soup when serving -- then browned the onion in the bacon fat. I added a can of Campbell's cheddar soup and used only half of the shredded cheese. I also omitted the extra salt. The cheese and chicken broth had enough salt already. I put half of the potato/broth mixture into a blender, but saved some potatoes cubed to give it some texture. I have a big family and they all loved it!

ABIGATOR8U
119

ABIGATOR8U

3/23/2005

i've made this soup at least three times now. instead of pureeing the potatoes i mash them somewhat in the pot with a potato masher. also, i add 1/2 cup sour cream and 1/2 cup milk instead of the heavy cream. this soup is excellant!

SHAWNA E.
89

SHAWNA E.

5/20/2004

This soup was indeed delicious! But I can't leave well enough alone, so I did make a few changes (or should I say, additions) to the recipe, including a few slices of bacon which I fried until crispy (for topping), and the reserved bacon drippings which helped cook the onions. I also put in about 1/2 cup diced celery and one small diced carrot to the onions. Like some other reviewers, I also only removed half of the potatoes to be pureed, since I wanted some chucky bits left. I also put in more broth, just to make it a little "soupier." But, it would have been great without these additions! I received highest reviews from my mother when I surprised her with a freshly made, hot bowl of this for lunch. She immediately called me back to exclaim, "Best potato soup ever!" And she is a wonderful cook, and grew up eating potato soups made by other great cooks as well! I couldn't have been happier! I wish I had made double the amount! I have tried various potato soups before... some which were passable, and some which were great, but this is the best yet. This is a sure-fire recipe, and would be great as is or expouned upon. It was delicious topped with crumbled bacon and chives, and I look forward to eating the remainder at supper tonight. Thanks!

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