Cheese and Potato Soup

    1 hour 30 min

    A deliciously creamy potato soup recipe. Potatoes, onions, carrots, celery and Cheddar cheese are simmered together in milk and vegetable stock. Serve with a crusty bread roll.

    32 people made this

    Serves: 6 

    • 750ml vegetable stock
    • 3 potatoes, cubed
    • 75g onion, chopped
    • 65g carrots, chopped
    • 4 tabespoons finely chopped celery
    • 5 slices Cheddar cheese
    • 125ml skimmed milk
    • 1 tablespoon hot pepper sauce
    • salt and pepper to taste
    • 3 tablespoons chopped fresh parsley

    Prep:20min  ›  Cook:25min  ›  Extra time:45min  ›  Ready in:1hr30min 

    1. In a medium saucepan over high heat, combine the stock, potatoes, onions, carrots and celery. Bring to the boil and reduce heat to low. Cover and simmer about 15 minutes or until potatoes are tender. Mash lightly with a potato masher.
    2. Add cheese, milk and hot sauce and continue cooking over low heat until cheese melts, stirring occasionally. Add salt and pepper to taste. Garnish with fresh parsley and hot pepper sauce, if desired.

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    Reviews & ratings
    Average global rating:

    Reviews in English (17)


    Apart from the hot pepper sauce and fresh parsley I made this soup and it was delicious, a top fave with all the family, will def be making again  -  30 Jan 2011


    Loved this recipe! Made two batches-one as listed (that was mine), the other for my husband & vegetarian son, both who need the extra calories. For their soup, I used regular American cheese and 2% milk. We all loved it! Next time I may add a few more potatoes. The hot sauce was a nice surprise.  -  15 Jan 2002  (Review from Allrecipes US | Canada)


    This soup is so good, it is impossible to tell it is low in fat. To make preparation even quicker, I use frozen pototoes and carrots.  -  18 May 2001  (Review from Allrecipes US | Canada)