Cheddar-Potato Soup

Show: Quick Fix Meals with Robin MillerEpisode: Fast and Flavorful

Rated: 4 stars out of 5Rate itRead users' reviews (30)

RECIPE
COMMENTS & REVIEWS(30)

Cook Time:
10 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 10 min
Total:: 20 min

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Ingredients

2 teaspoons olive oil
1 cup diced onion
1 cup diced celery
6 cups reduced-sodium chicken or vegetable broth
2 cups mashed potatoes
8 ounces shredded Cheddar
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 teaspoon dry mustard
Hot sauce, optional

Directions

Add oil to a large pot set over medium-high heat. Add onion and celery and saute for 2 to 3 minutes, or until they start to soften. Add stock and mashed potatoes and bring to a simmer.

Using a hand blender or regular blender, puree soup until smooth (when using a regular blender, work in batches to prevent messy cleanups!). Add Cheddar, salt, white pepper, dry mustard and hot sauce. Stir to combine and allow the cheese to melt.

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Comments & Reviews

recipe Cheddar-Potato Soup
Katie El Cajon, CA 06-09-2009
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Good - altered a few things
Rated: 4 stars out of 5

I used 4 cups of stock (and actually used this to cook the potatoes, as I didn't have any left-over mashed potatoes on hand),... and 3 cups of mashed potatoes. I also added some granulated garlic. With this ratio (4 cups stock + 3 cups potatoes), it came out thick and deliciously creamy. I haven't yet tried it with any hot sauce (but will), and I do think it could use additional seasoning. Maybe some herbs? Maybe just some extra salt, mustard, & pepper? Read more
recipe Cheddar-Potato Soup
Laura Springfield, MO 01-07-2009
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Just right!
Rated: 4 stars out of 5

I thought the soup was wonderful and just right. I put more cheese in mine, and lots of tobasco sauce, it really kicked it... up a bit. It was very thin when I started cooking, but after it was pureed and put back on the stove, it thickened up a lot. Overall I enjoyed it a lot!Read more
recipe Cheddar-Potato Soup
Virginia Bensalem, PA 12-20-2008
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With a Few Modifications- A Fantastic Soup
Rated: 4 stars out of 5

I should have known from the start that any soup that calls for 6 cups of broth and only 2 cups of mashed potatoes would be... runny. Cest la vie! I made a double batch of this soup so my fiancee and I could have plenty of leftovers for the week. In addition to the ingredients listed, I added some chopped bacon to the soup. I just put some cooked bacon in my mini food processor and grind about 3/4 of a cup. It made the soup very tasty! While the soup was tasty, it was very thin and lacked a certain heartiness I expect from potato based soups. I thought about adding some corn starch or even some potato starch flour to thicken it up, but worried I would gain thickness with out flavor or heartiness. So- I added some potato flakes! And- about a cup and a half did the trick. I just kept adding flakes 1/4 cup at a time until the thickness was to my liking. Turned it into a think, hearty soup! Oh, and yummy too! Read more
recipe Cheddar-Potato Soup
Rachel Fairlawn, OH 11-11-2008
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delicious with a few adjustments
Rated: 4 stars out of 5

This soup with very good with a few small adjustments. I, like other reviewers, used more mashed potatoes and less broth. I... also diced a few potatoes, boiled them and put them in the bottom of the bowls before ladeling the soup on top. Top with crumbled bacon, extra cheese and chives and you have a delicious, thick baked potato soup!Read more
recipe Cheddar-Potato Soup
David Knoxville, TN 10-17-2008
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Not much to it
Rated: 2 stars out of 5

In addition to reducing the broth by 2 cups, I also added corn starch to thicken things up a bit but STILL found it pretty... thin. This was also not the most flavorful soup. Perhaps more time to simmer and let the flavors interact would help, but as is this recipe didn't do too much for me.Read more
recipe Cheddar-Potato Soup
Julie Garner, NC 07-11-2008
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Delish!
Rated: 4 stars out of 5

I just made the soup, its great and I got a good texture with 3 cups of mashed potatoes, 3.5 cups stock, and 2 cups water (to... get rid of sodium). I blended with colby jack cheese (milder than cheddar), black pepper, Lawry's season salt, and dry mustard.Read more