Creamy Potato & Cheese Soup

MAKES: 7 cups

COOK TIME: 25 Min

One of the reasons we love this creamy potato soup recipe, well, besides the fact that it's fill-you-up good, is because we can change up the variety of cheese every time we make it. That way, this ooey gooey Creamy Potato & Cheese Soup ends up with a new personality that you're going to love every time! Try a bunch of your favorite cheeses and let us know which one you like the best.

What You'll Need

2 tablespoons butter
1 celery stalk, diced
1 small onion, diced
1 3/4 cup chicken broth
3 large Russet potatoes, peeled and diced
2 teaspoons white vinegar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 teaspoon black pepper
2 1/2 cups milk
2 cups (8 ounces) shredded Smoked Gouda with Bacon

What to Do

In a soup pot over medium-high heat, melt butter. Add celery and onion; sauté 5 to 7 minutes or until tender.
Add broth, potatoes, and vinegar; cover and bring to a boil. Reduce heat to low and simmer 20 to 25 minutes or until potatoes are tender.
In a small bowl, combine flour, salt, pepper, and milk, whisking until smooth. Stir flour mixture into soup and cook until soup is heated through and thickened, stirring constantly. Add cheese and stir until melted. Now it’s time to ladle this up.

Mr. Food Test Kitchen Tip

We tested this recipe with a selection of cheeses that our friends at Yancey's Fancy™ Cheese sent to us. We thought it was fun since they make the most outrageous flavored cheeses ever! So pick up a few varieties and see which one gives your soup the best personality to fit your mood.

What's Your Favorite Comforting Soup Recipe?

Nutritional InformationShow More

Servings Per Recipe: 7

Amount Per Serving % Daily Value *
Calories 458
Calories from Fat 218
Total Fat 24g 37 %
Saturated Fat 15g 76 %
Trans Fat 0.1g 0 %
Protein 23g 46 %

Amount Per Serving % Daily Value *
Cholesterol 91mg 30 %
Sodium 900mg 38 %
Total Carbohydrates 38g 13 %
Dietary Fiber 2.5g 10 %
Sugars 7.4g 0 %

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Rnbowgrl

Sep 24, 2018

Potato soup is such a versatile comfort food...and cheese just makes it better. I've never tried gouda before but I'm sure it's just as delicious as any other cheese. I'm not sure why I suppose it's just a texture thing for me, but I really like using baked potatoes with the skin on in my soup. I've always wondered though...what if gnocchi could be made into a potato/dumpling soup and butternut squash or carrots completed it. Sounds kinda weird...but in my mind, it works. LOL