There's nothing like a good potato cheese soup when the fall season comes around. It does a great job of warming up my bones. Plus I love the flavor combination of the potatoes and cheese.
My preference is to use Russet Potatoes for my soups but I'm sure other types would work equally well. If you have some thoughts on this please leave a comment below.
Additionally, feel free to use any type of cheddar cheese. I really like the flavor of Sharp Cheddar cheese in this soup. Oh and if you don't have any whole wheat flour on hand, you can use All Purpose Flour. I did once and could not tell much of a difference.
Make sure you drain the diced tomatoes as you don't want the tomato juices to affect the flavor of this wonderful soup. If you prefer your potato cheese soup with a little more potatoes, add another ½ Cup to the mixture.
If you like making homemade soup, make sure you check out my collection of Soups & Chowders. My Dill Pickle Soup is my favorite!
For more great recipes like this one, I suggest you check out these awesome recipes:
📋 What Ingredients do I need
You will need the following ingredients to make this Potato Cheese Soup: Russet Potatoes, Yellow Onion, Celery, Water, Unsalted Butter, Whole Wheat Flour, Salt, Ground Black Pepper, Ground Dry Mustard, Worcestershire Sauce, Milk, Cheddar Cheese, Parsley, Diced Tomatoes and Dill Weed.
🥣 How do I Make this Potato Cheese Soup
In a large pot, bring water to a boil. Add diced potatoes, onion and celery. Cook until potatoes are tender. Set aside.
In a large saucepan melt butter and blend in flour, salt, pepper, mustard powder, Worcestershire and ½ cup milk. Mix until combined.
Add remaining milk slowly while stirring. Add cheese, parsley, tomatoes and dill weed. Simmer till cheese melted.
Add to potato mixture and simmer a few minutes.
Potato Cheese Soup
Ingredients
- 2 Cups Russet Potatoes, diced
- 1 Cup Yellow Onion, diced
- 1 Cup Celery, diced
- 2 ½ Cups Water
- ¼ Cup Unsalted Butter
- ¼ Cup Whole Wheat Flour
- 1 ½ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
- ½ teaspoon Ground Dry Mustard
- 1 ½ teaspoon Worcestershire Sauce
- 2 Cups Milk
- 10 oz Cheddar Cheese, shredded
- 1 teaspoon Dried Parsley Flakes
- 1 Cup Diced Tomatoes, drained
- ¼ teaspoon Dill Weed
Instructions
- In a large pot, bring water to a boil. Add diced potatoes, onion and celery. Cook until potatoes are tender. Set aside.
- In a large saucepan melt butter and blend in flour, salt, pepper, mustard powder, Worcestershire and ½ cup milk. Mix until combined.
- Add remaining milk slowly while stirring. Add cheese, parsley, tomatoes and dill weed. Simmer till cheese melted.
- Add to potato mixture and simmer a few minutes.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
leave comment and rating!