Potato Cheese Soup

Good Morning! I hope this post finds you warm and cozy with a mug of something hot in your hand. The cold and rainy weather has finally arrived and I love the addition of flannel sheets and a fire flickering in our family room. It is also the time of year where nothing tastes better than a warm, comforting bowl of soup. I’m excited to share a favorite family recipe for potato cheese soup with you today. My mom chose to include this recipe for potato cheese soup in the box I was gifted at my bridal shower containing a special recipe from each guest because she knows how much I love this tasty concoction. I could always count on my mom to make this flavorful potato cheese soup at least once a year. I have continued the tradition of preparing this soup every winter. Often, this is what I choose to prepare on Christmas Eve because I can make it ahead of time and simply reheat it that evening. This is a soup that only gets better with time as the flavors continue to deepen. If I’m not feeding a crowd, I like to freeze half of the soup to enjoy on a busy weeknight down the road. Do you have a soup that you look forward to making each winter?

Potato Cheese Soup

Serves 10-12


soup ingredients

  • 4 tbsp sweet butter
  • 2 cups finely chopped yellow onion (1 large onion)
  • 2 cups peeled, and chopped carrots (6 whole carrots)
  • 6 parsley sprigs
  • 5 cups chicken stock
  • 2 large potatoes, about 1 1/2 lb, peeled and cubed (3-4 Cups)
  • ¼ cup chopped fresh dill
  • salt and ground pepper to taste
  • 3 cups grated cheddar cheese


Melt butter in a soup pot. Add onions and carrots. Cook over low heat, covered, until vegatables are lightly colored and tender (about 25 minutes).

Add parsley, stock, and potatoes. Bring to a boil.

Reduce heat, cover and simmer until potatoes are very tender (about 30 min).

Add dill, remove soup from heat and let it stand covered for 5 minutes.

Pour soup through a strainer and transfer solids to bowl of food processor fitted with steel blade. Add 1 cup of cooking stock and process until smooth.

Return pureed food to pot and add additional cooking liquid (about 3-4 cups) until soup reaches desired consistancy

Tip: To save time I prefer to use an immersion blender to blend ingredients until smooth inside the existing pot instead of transferring solids to a food processor. 

Set over low heat, add salt and pepper to taste and gradually stir in grated cheese.

When all the cheese is incorporated and the soup is hot, not boiling, serve immediately. Enjoy!

I like to serve this soup with a warm, crunchy baguette and a simple salad.

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