The Yukon Gold potatoes my daughter shares from her garden make this soup incredible. Add some cheddar cheese and crisp croutons, and it’s just heavenly. It's total comfort with the simplicity of 
good ingredients! —Cindi Bauer, Marshfield, Wisconsin

Cream of Potato & Cheddar Soup

potatoes,

red onion, chopped

celery rib, chopped

(14-1/2 ounces each) reduced-sodium chicken broth

(10-3/4 ounces) condensed cream of celery soup, undiluted

garlic powder

white pepper

cheddar cheese

half-and-half cream

Salad croutons, crumbled cooked bacon, chives and additional shredded sharp cheddar cheese

8g protein. Diabetic Exchanges: 2 starch

Combine the first 7 ingredients in a 4- or 5-qt. slow cooker. Cover and cook on low for 7-9 hours or until potatoes are tender.

Stir in cheese and cream. Cover and cook 30 minutes longer or until cheese is melted. Garnish servings with toppings of your choice.

Did not care for this soup. Not really creamy and way too much onion. It was more like French onion soup with some potatoes thrown in. I'll return to my old standby recipe for potato soup.

After eating a bowl of this soup, I used an immersion blender to grind up some of potatoes and veggies. the result was just what we were looking for. I will be making this again.

This was easy and pretty good.  I'll use cream of chicken soup next time instead of cream of celery though because the celery flavor was stronger than we like. It was best topped with crumbled bacon and croutons.

I was thrilled to see this was a crock-pot recipe but was disappointed that mine was not more of a chowder thickness.  I was so wanting it to be a thicker soup and mine just wasn't.  Its taste was okay, but I will lean more towards a baked potato soup over this one.

Bacon adds a wonderful smoky touch. This soup is very creamy and we used skim milk and fat free half and half. We had to substitute the cream of celery for cream of chicken but the switch worked well.

The soup was ok, but I was hoping for a thicker & creamier base (more like chowder).  It was very easy to make and can be done ahead of time.  I made mine the night before, put it in the refrigerator, and then set it to cook in the morning.  Dinner was done when I got home!  Not sure if I'd make it again, though.

My soup had great flavor but it was more like chunky mashed potatoes.  Mine was not as soupy as the other reviewers stated theirs were.

This was just alright. There are much better cheddar potato soup recipes on here than this one.

Add some grated carrots for flavor, texture, and color.  Soup tastes even better the next day.

https://videodam.tmbi.com/wp-content/uploads/2021/12/CreamofPotatoandCheddarSoup_DIYD_91471_111521_H.mp4

Check out this video for how to make Cream of Potato and Cheddar Soup

cream of potato & cheddar soup

Prep Time: 25 minutes

Cook Time: 7 hours, 30 minutes

Total: 7 hours, 55 minutes

Servings: 6.5

Author : Taste of Home

Ingredients

Instructions

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