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.
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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 1/2 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!
Gather your Ingredients
You will need the following ingredients to make this Potato Cheese Soup recipe (see recipe card for quantities): 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 to Make 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 1/2 cup milk. Mix until combined.
- Add remaining milk slowly while stirring. Add cheese, parsley, tomatoes and dill weed. Simmer till the cheese is melted.
- Add to potato mixture and simmer for a few minutes.
Potato Cheese Soup
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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 Tsp Salt
- ¼ Tsp Ground Black Pepper
- ½ Tsp Ground Dry Mustard
- 1 ½ Tsp Worcestershire Sauce
- 2 Cups Milk
- 10 oz Cheddar Cheese, shredded
- 1 Tsp Dried Parsley Flakes
- 1 Cup Diced Tomatoes, drained
- ¼ Tsp Fresh 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 1/2 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.
I just love this recipe of Potato Cheese Soup. I must say I was not a fan of cream soup until I made this recipe. It was delicious and very tasty. Was even better the second day. Bravo to the chef for posting this recipe.