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    Home » Soup » Potato Cheese Soup

    Published: Dec 1, 2014 · Modified: Jun 18, 2020 by Lisa Johnson

    Potato Cheese Soup

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    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

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    a dark blue bowl filled with potato cheese soup, and topped with croutons and shredded cheddar cheese with additional cheese in the background

    I am going to get a bit nostalgic with you again today. I have a post coming up next Monday for Marie Callender's Pot Pies, and it got me thinking about the good 'ol days again. It is still a bit mind boggling how many pot pies, slices of cornbread, and bowls of Potato Cheese Soup that I served in those 7 1/2 years!

    a dark blue bowl filled with potato cheese soup, and topped with croutons and shredded cheddar cheese with additional cheese in the background

    For those of you that have never been to a Marie Callender's Restaurant, Hearty Vegetable and Potato Cheese Soup are served daily. You also have your choice of garlic bread, croissant, or cornbread {recipe coming soon}.

    Potato Cheese was always my favorite, before they changed owners and stopped making all of the food from scratch. I have been quite vocal in the past about my disgust with restaurants that feel the need to load their food up with MSG and other chemicals, so I avoid eating there at all costs!! I have been working to recreate all of my old favorites from scratch...including this delicious, creamy soup.....

    two blue bowls filled with potato cheese soup sitting on a wooden board with two spoons

    and yes, it is also lactose-free!!

    How to  make Potato Cheese Soup:

    Heat butter or oil in a large pot or Dutch oven over medium heat. Add the celery and onions and saute until tender, about 5 minutes.....

    Potato Cheese Soup saute cookingwithcurls.com

    Add the stock and potatoes. Cover and simmer until potatoes are tender.....

    Potato Cheese Soup potatoes cookingwithcurls.com

    about 15 to 20 minutes {depending on how big your potatoes are cut}.....

    Potato Cheese Soup simmer cookingwithcurls.com

    Puree soup in a blender or food processor until smooth.....

    Potato Cheese Soup puree cookingwithcurls.com

    Puree in batches if you have a small food processor. Return soup back to the pot. Stir in the milk, salt, pepper, and paprika.....

    Potato Cheese Soup cheese cookingwithcurls.com

    Add the cheese and heat until melted. Serve garnished with croutons, chopped parsley, and additional shredded cheese.....

    a blue bowl filled with potato cheese soup and topped with croutons and shredded cheddar cheese

    For those of you who might be scratching your head right now wondering how on earth I can refer to this soup as lactose-free, let me explain. Sharp cheddar cheese, or any cheese aged over 90 days is lactose-free. Pure, natural butter is also lactose-free, I have no idea how, but it is. 😉  If you are allergic to dairy, do not eat this soup! LOL  If you are not lactose intolerant, feel free to use whole milk.

    This is not an exact copycat of the original soup. I am pretty sure that the original has sliced potatoes, but the flavor is dead on! I also remember the original being really thick...I don't even want to think about the thickeners they use to get it that thick! This soup is just perfect the way it is. 🙂

    More delicious soup recipes:

    • Irish Potato Leek Soup
    • Beer Brats and Cheese Chowder
    • Instant Pot Cheddar-Ale Soup
    • Whole 30 Clam Chowder
    • Creamy Parsnip and Apple Soup
    • Roasted Red Pepper Soup with Grilled Shrimp

    Enjoy!!

    a dark blue bowl filled with potato cheese soup, and topped with croutons and shredded cheddar cheese with additional cheese in the background

    Potato Cheese Soup

    Thick and creamy Potato Cheese Soup is perfect any night of the week! My version is lactose-free and has step-by-step images to help guide you.
    5 from 1 vote
    Print Rate
    Course: Main Course, Soup
    Cuisine: American
    Keyword: potato, cheese, soup, recipe, blended, creamy
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 8 Servings
    Calories: 240kcal
    Author: Lisa Johnson

    Ingredients

    • 2 Tablespoons unsalted butter or olive oil
    • ½ cup chopped celery
    • ½ cup chopped onion
    • 4 cups peeled, diced russet potatoes
    • 3 cups chicken stock
    • 1 ½ cups Cashew or Coconut milk substitute whole milk if desired
    • 1 teaspoon sea salt
    • ¼ teaspoon fresh ground black pepper
    • ⅛ teaspoon paprika
    • 2 cups shredded sharp cheddar cheese
    • fresh minced parsley to garnish
    • croutons to garnish
    Prevent your screen from going dark

    Instructions

    • Heat butter or oil in a large pot / Dutch oven over medium heat.
    • Add onions and celery and saute until tender, about 5 minutes.
    • Add potatoes and broth. Cover and simmer until potatoes are tender, 15 to 20 minutes.
    • Puree soup in a food processor or blender until smooth.
    • Return to pot and stir in milk, salt, pepper, and paprika.
    • Add the cheese and heat until melted.
    • Serve soup with chopped parsley, croutons and additional shredded cheese.

    Notes

    • The length of time needed to cook the potatoes will be affected by how large they diced. Mine were rather large, so it took 20 minutes.

    Nutrition

    Calories: 240kcal | Carbohydrates: 18g | Protein: 11g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 659mg | Potassium: 465mg | Fiber: 1g | Sugar: 2g | Vitamin A: 415IU | Vitamin C: 5.4mg | Calcium: 221mg | Iron: 1mg
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    Reader Interactions

    Comments

    1. Amanda says

      December 05, 2014 at 8:08 pm

      Mmmmmm that looks so comforting! 🙂

      Reply
    2. Jamie @ Love Bakes Good Cakes says

      December 05, 2014 at 10:27 pm

      I am a sucker for a good soup - and this one looks perfect, Lisa!

      Reply
    3. Cathy@LemonTreeDwelling says

      December 07, 2014 at 10:18 pm

      This looks like the perfect comfort food, Lisa! I love that you made a healthier version of it!

      Reply
    4. Jennie says

      January 01, 2015 at 7:38 pm

      Yum, this looks so good!
      -Jennie

      Reply
    5. Carol says

      December 30, 2019 at 12:20 pm

      Why do u purée this soup? It won’t have potatoes in it.

      Reply

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    Hi, I'm Lisa - Welcome to my kitchen! I have a passion for good food and love sharing my creations with friends, family and everyone that loves a homecooked meal. This is where I share my favorite recipes with step-by-step instructions as well as tips and tricks to help you make these delicious recipes in your home.

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