Cheddar Potato Soup

9 90 198
Ingredients Minutes Calories
Prep Cook Servings
30 min 1 h 8
Cheddar Potato Soup
Health Highlights


6 potato Potato (fist sized; peeled and cut into large pieces)
4 large Carrots (peeled and cut into large pieces)
1 medium White onion (diced)
1/4 cup Vegetable oil
3 cube Chicken bouillon, Knorr
6 cup Water
1 dash Black pepper
1 medium stalk(s) Celery (optional)
1 cup, shredded Cheddar cheese (can add more)


Dice one large onion (and celery, if using) and put in bottom of large stock pot with approximately 1 Tbsp of oil and/or butter. Cook over medium heat, stirring regularly until cooked (approximately 10 minutes).

Wash, peel and cut potatoes and carrots into large pieces.

Add carrots and potato to the pot and cover with water (approximately 4-6 cups).

Add in stock cubes according to directions on box (we use 1 cube per 2 cups of water).

Bring mixture to a boil and switch to a low simmer.

Leave on a low simmer for at least an hour, but you can simmer it all day if you wish.

Remove soup from heat source and let stand for a few minutes.

Mix/blend soup together until smooth using an immersion hand blender or a stand blender.

Serve soup with a small handful of shredded cheddar cheese in each bowl that can be stirred to combine into the hot soup.


You can serve this soup with a small swirl or dollop of sour cream on top.

This soup goes really well with Homemade No Knead Bread.

Nutrition Facts

Per Portion

Calories 198
Calories from fat 112
Calories from saturated fat 37
Total Fat 12.5 g
Saturated Fat 4.2 g
Trans Fat 0.2 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 3 g
Cholesterol 14.9 mg
Sodium 610 mg
Potassium 486 mg
Total Carbohydrate 17.1 g
Dietary Fiber 3.6 g
Sugars 3.3 g
Protein 6.2 g

Dietary servings

Per Portion

Milk Alternative 0.3
Vegetables 1.9

Energy sources


Meal Type(s)