Creamy Cheese and Potato Soup

    (225)
    1 hour 40 min

    A super-easy soup recipe. Potatoes, onions, celery and cheese are simmered together in milk. If you like a thicker soup, break up the potatoes whilst simmering. Serve with crusty bread.


    219 people made this

    Ingredients
    Makes: 8 - 10 servings

    • 90g unsalted butter
    • 250g onions, chopped
    • 175g celery, chopped
    • 1 litre water
    • 8 potatoes, peeled and cubed
    • 15 slices processed cheese, chopped
    • 4 tablespoons plain flour
    • 550ml milk
    • 2 tablespoons chopped fresh parsley

    Method
    Prep:20min  ›  Cook:30min  ›  Extra time:50min  ›  Ready in:1hr40min 

    1. Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes or until tender.
    2. Stir in the water and potatoes, bring to the boil and then simmer until the potatoes are tender. Add the cheese and stir until melted.
    3. In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.

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    Reviews & ratings
    Average global rating:
    (225)

    Reviews in English (177)

    0

    Brilliant easy yummy recipe!  -  29 Aug 2016

    by
    209

    This soup was great. I followed the suggestion of other users and used half chicken broth and half water. I also added about 10 pieces of cooked, crumbled bacon to it, as well as about a cup of chopped broccoli. And oh yeah-- I made this in the slow cooker. I cooked the potatoes, water, broth, onions and celery on "Low" for about 6 hours. (When the potatoes were tender.) I then stirred it up a bit with a fork to break the potatoes up and make a thicker soup. Then I added the cheese, and once it was melted, I added the milk/flour mixture, the bacon and the broccoli. I kept it heated until it thickened, and it was perfect for a cool day. Thank you! Note: If you decide to go the slow cooker route, it is important that you don't add the milk or cheese until the end. Otherwise, everything seperates and looks kind of gross. I also chose to wait to add the broccoli because it can easily overcook in the time it takes potatoes to cook.  -  30 Mar 2006  (Review from Allrecipes US | Canada)

    by
    115

    Excellent recipe! I'm glad I read the reviews before making, as I did make a few changes: I used a whole stick of salted butter, also added ground black pepper, garlic salt, and dried parsley and used sharp cheddar cheese vs. American. Got out my trusty potato masher and mashed up the potatoes before I added the cheese. Also took the advice of other readers and used 2 cups of water and 2 cups of chicken broth. For garnishes I put out garlic and cheese croutons and Durkee french fried onions and served with a loaf of garlic toast. Very, very good! Would definitely make again! Thank you!  -  04 Jan 2007  (Review from Allrecipes US | Canada)

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