Lunch & Dinner · Soups

Cheesy Potato Soup

Creamy, cheesy deliciousness for any time of year…but especially welcome on a cold winter day.  Serve with a little shredded cheddar, green onions, bacon bits, anything you want on top!


  • 1.5 TBS butter or light butter
  • 1 medium onion, diced (Any kind is fine, I usually use yellow, but only had red this time and it worked fine too.)
  • 3-4 carrots, chopped or diced
  • 2 ribs of celery, chopped or diced
  • 7-8 russet potatoes, cubed (skin on or off, your preference)
  • 1 32 oz carton low sodium vegetable or chicken broth
  • 1 cup milk
  • 2 TBS cornstarch
  • 4 oz light cream cheese
  • 1/2 cup light sour cream
  • 2 cups shredded cheddar cheese
  • salt, pepper, garlic powder to taste


In a large pot or dutch oven, melt butter over medium heat.


Add onions, carrots and celery and sweat for about 10 minutes.


Add potatoes and broth and bring to a boil.

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Reduce heat to low-medium and simmer for 15 minutes, stirring occasionally.

Add your cup of milk mixed with cornstarch, then the sour cream, and the cream cheese, stir.  Simmer for 15 more minutes.


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Stir in cheddar cheese.

A note about consistency:  If you like the soup with chunks of potato you can stop now and serve.  If you want some chunks, some smooth, use a potato masher to mash up some of the potatoes.  If you want mostly smooth, use a hand blender to puree (also called a stick or immersion blender).  Or if you don’t have a hand blender you can use a regular blender or food processor (do in batches of about a cup at a time).

Enjoy with some English Muffin Bread or an Easy Dinner Roll!



2 thoughts on “Cheesy Potato Soup

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