Potato Cheddar Soup-Hearty soup filled with potatoes, carrots and cheddar cheese. A perfect dinner for the fall season.
This is my Mom's "Hearty Potato Soup" recipe. It is soooo good and really simple to make. Serve it with a side of crusty bread for a great dinner on a chilly day.
Ingredients Needed
- Potatoes
- Carrots
- Celery
- Chicken broth
- Milk
- Flour
- Butter
- Dijon mustard
- Cheddar cheese
- Dried Spices: salt, pepper, garlic, minced onion
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Recipe Notes
Potatoes
I like to grab a bag of Dutch baby potatoes for this. It makes life a little easier. They are easy to cut into quarters and many times, they are already pre-washed. It's also great for measuring. However, my Mom liked to use white potatoes ( approx 3-4 medium size) for hers.
To Peel or Not to Peel
My Mom liked to peel and chop her potatoes for this soup. I do not. That is also why I like to use the Dutch baby potatoes for this. No peeling needed. Honestly, it's your own personal preference. If you want to peel your potatoes, go for it. If not, you can skip the step.
Milk
Whole milk, whipping cream or half/half will work for this. Go with a full fat version, for a nice, creamy soup.
Puree the Soup?
If you like your potato soup a little smoother, feel free to puree it with a stick blender or stand up blender.
