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Potato Cheese Soup

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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:

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
  • teaspoon paprika
  • 2 cups shredded sharp cheddar cheese
  • fresh minced parsley to garnish
  • croutons to garnish

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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