Skip to main content

Cheesy Potato Soup

This one-pot soup is creamy, cheesy, comforting and perfect on a cold day.
Photo of Cheesy Potato Soup
Prep time: 10 minutes
Cook time: 45 minutes
Makes: 6 Cups
Nutrition Facts: View label

Ingredients

1 teaspoon vegetable oil
1 medium onion, chopped (about 1 cup)
¼ cup chopped celery
2 cups bite-sized diced potatoes
2 cups low-sodium broth (any type)
¼ teaspoon black pepper
3 Tablespoons cornstarch
1 ½ cups 1% or nonfat milk, divided
¾ cup (3 ounces) cheddar cheese, shredded
1 Tablespoon bacon bits or 1 slice bacon, cooked and crumbled

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. In a large saucepan, heat the oil over medium-high heat. Stir in the onion and celery and cook until the onions soften, about 5 minutes.
  4. Add the potatoes, broth and pepper. Bring to a boil and stir, then reduce heat to low. Cover and simmer until the potatoes are tender, 15 to 25 minutes.
  5. In a small bowl, stir together cornstarch and ¼ cup of milk until smooth. Add remaining milk (1¼ cups). Stir into the potato mixture.
  6. Cook and stir until thickened and heated through, about 5 minutes. Do not boil.
  7. Remove from heat. Stir in cheese until melted. Top with bacon bits. Serve warm.
  8. Refrigerate leftovers within 2 hours.

Comments

I made this recipe for my family last night and it was a hit with everyone in the house! THAT does not happen often! I will add, a couple of us had to triple the pepper and add a dash of salt. 

My family made this the other night. It's such an easy and tasty recipe. We didn't have celery so we used carrots instead and everyone loved it!

Since reduced-fat cheese is sometimes more difficult to find and more expensive, we have revised the recipe to use slightly less regular cheddar cheese. 

The Food Hero Team

This is one of my favorite soups. It's so quick and tastes really creamy!

Really quick and easy soup!  And amazingly low calorie for a creamy/cheesy/potato soup!  We all put a tad of low-fat sour cream, some added chili sauce, some a sprinkle of ground beef, and some diced veggie sausage.  So it ended up being a really "at the table" flexible dish which is always great!  Oh, and next time i want to try blending it before serving for a smooth soup, just as another option.  

From my team of volunteers: a little bland (x2). Yum! Delicious (x2)!

Delicious! We added clams and didn't add the cheese but topped it with just a smidge of cheese. Yummy and very affordable ingredients!

You might also like...

Recipes A to Z (without photos)

Tomato Pasta Salad
Bowls of colorful spiral pasta with olives and broccoli.

Tomato Pasta Salad

Great make ahead-meal with fresh veggies, Italian herbs and a tangy dressing.
Prepare:
15 minutes
Makes:
6 cups
Savory Sweet Potatoes
Heavily seasoned cubed sweet potatoes.

Savory Sweet Potatoes

A sweet and savory dish with hearty sweet potatoes and Italian seasonings. Ready in under an hour.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
2 ½ cups
Sautéed Peppers
Bowl of tender bell pepper and onion slices.

Sautéed Peppers

These sauteed sweet peppers and onions are delicious enjoyed on their own, added to sandwiches or pasta, or with fajitas.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
4 cups
Mushroom Bulgur Pilaf
A wooden bowl with bulgur, mushrooms and spinach.

Mushroom Bulgur Pilaf

A hearty side dish with whole grains, veggies and flavored with a savory broth. Add a protein to make it a satisfying main dish.
Prepare:
10 minutes
Cook:
30 to 40 minutes
Makes:
4 Cups
Chimichurri
bowl of chimichurri

Chimichurri

This fresh green sauce is perfect on grilled or roasted proteins and vegetables. Also use on grain bowls or as a marinade. Thanks to the Latin Heritage Workgroup for their assistance.
Prepare:
20 minutes
Makes:
1 cup
Salsa Macha
Bowl of thin red salsa shown drizzled over chicken and vegetables.

Salsa Macha

You will love this pepper-infused oil made with hot peppers, garlic and peanuts. It is delicious drizzled on just about anything and stores well in your refrigerator or freezer.
Prepare:
20 minutes
Cook:
20 minutes
Makes:
1 ½ cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.