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Potato And Cheese Soup

potato and cheese soup

A potato soup that is yummy, cheesy and definitely not for the faint of heart (lots of goodies AND cholesterol!). Enjoy!

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 4 cups (2-pounds) potatoes, cubed
  • 2 cups chopped onions
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced celery
  • 6 to 7 cups vegetable broth
  • ¾ teaspoon white pepper
  • ½ cup flour
  • ½ cup butter, melted
  • 1 cup whipping cream
  • ½ cup shredded processed cheese (any process cheese product)
  • Thinly sliced scallion


1. In a 4-quart large, heavy sauce pot combine the potatoes, onion, carrots, celery, broth and pepper. Bring the mixture to a boiling; reduce heat.

2. Cover and simmer 20 minutes or until vegetables are tender. Stir together flour and melted butter; stir into soup mixture.

3. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. 

4. Stir in whipping cream; heat through. 

5. Ladle into bowls. Sprinkle with cheese and scallions.