Cheddar potato soup

    Cheddar potato soup

    (486)
    38saves
    45min


    434 people made this

    About this recipe: Cream and mature Cheddar are added to pureed potatoes and the soup is seasoned with dill and cayenne for a creamy, warming meal.

    Ingredients
    Serves: 6 

    • 30g butter
    • 150g diced onion
    • 400g peeled and diced potatoes
    • 750ml chicken stock
    • 250ml cream
    • 200g grated mature Cheddar cheese
    • 1/4 teaspoon dried dill
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground cayenne pepper

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and stock, bring to the 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 & ratings
    Average global rating:
    (486)

    Reviews in English (486)

    by
    0

    I really liked this soup, I used cream cheese instead of cream though to make it even cheesier, it worked a treat  -  21 Mar 2010

    by
    171

    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!  -  02 Mar 2006  (Review from Allrecipes US | Canada)

    by
    157

    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!  -  23 Mar 2005  (Review from Allrecipes US | Canada)

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