Reader recipe Potato Cheddar Cheese Soup
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

Potato Cheddar Cheese Soup

Reader recipes have not been checked or tested by The Canadian Living Test Kitchen.

By Jodi Borneman

Source: Jodi Borneman

  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Cook time 26 minutes
  • Portion size 4


  • 1 tsp 1tspvegetable oil
  • 1 tsp 1tspfresh ginger, minced
  • 1 cup 1cupchopped oniononions
  • 3-1/2 cups 3-1/2cupspotatopotatoes, peeled and diced
  • 3 cups 3cupschicken stock
  • 1 cup 1cuplight aged Cheddar cheese, shredded
  • 1/4 cup 1/4cup2% evaporated milk
  • 1 tsp 1tspDijon mustard
  • 1 pinch 1pinchsalt
  • 1/4 tsp 1/4tspground black pepper
  • 1/3 cup 1/3cupfresh parsley or fresh dill, chopped
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Spray a non stick saucepan with cooking oil, add the vegetable oil and place over medium heat. Add the garlic and onion, cook until softened about 4 minutes. Add the potatoes and stock. Bring to a boil, then reduce the heat to low. Cover and simmer until the potatoes are tender, about 20 minutes. Transfer to a food processor or blender and puree, working in batches if necessary. Return the pureed soup to the saucepan. Reserve 2 tbsp of the cheese. Stir the remaining cheese, milk, mustard, salt and pepper into the soup. Simmer for 2 minutes or until the cheese melts. Garnish each bowl with parsley and a sprinkle of the reserved cheese.

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