Cream of Potato & Cheddar Cheese Soup

EastTexFrank said:

The only criticism that I have DG is that, at the very end, you say, "This soup makes: 6 servings". Not in my house girl.

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EastTexFrank, I reminded my husband that I haven't made this soup for quite sometime, so we definitely need to make it again. I especially enjoy preparing soups!​

Domestic Goddess said:

One day my daughter had given me some of her Yukon Gold Potatoes from her garden.
I then decided I'd quickly throw a potato soup together in my crock-pot.
Within 3 hours and 15 minutes, we had a delicious potato soup for our dinner.
(Pictures taken of soup, are without croutons displayed on top.)

Cream of Potato & Cheddar Cheese Soup

6 cups peeled, cubed, Yukon Gold Potatoes

1 cup diced red onion

1/2 cup diced celery

1 teaspoon garlic powder

1/4 teaspoon ground white pepper

1 (14-ounce) can chicken broth

1 (14-ounce) can low sodium chicken broth

1 (10.5-ounce) can cream of celery soup

1 cup half-and-half cream

1-1/2 cups shredded sharp cheddar cheese

cheese & garlic flavored croutons, to garnish the soup (opt.)


1.) Put the potatoes, onion, celery, garlic powder, white pepper, and both cans of chicken broth, in a 3-1/2 quart size crock-pot.


2.) Stir in the cream of celery soup; place the lid over the crock-pot, and cook on high for 3 hours, or 3 hours and 15 minutes, until the potatoes are cooked through.


3.) Once the potatoes are completely cooked; stir in the half-and-half cream, then stir in the shredded cheddar cheese.


4.) Cover the crock-pot, and let sit until the cheese melts.


5.) Once the cheese has melted, stir the soup, then ladle soup into bowls, and garnish each bowl with the cheese & garlic flavored croutons, if desired.


6.) This soup makes: 6 servings

-------- An up close picture of the soup. --------

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AdventureAsker said:

Will make this one this weekend with my family. Thanks for sharing this one!

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AdventureAsker, I surely hope everyone enjoys the soup. Recently my husband made the soup, but now-a-days, we eat smaller portions, so we had plenty of leftovers. We also topped the soup with Kroger® Homestyle Seasoned Herb Croutons. (If you click onto the photo of the croutons, you'll see a better photo.)​

Domestic Goddess said:

One day my daughter had given me some of her Yukon Gold Potatoes from her garden.
I then decided I'd quickly throw a potato soup together in my crock-pot.
Within 3 hours and 15 minutes, we had a delicious potato soup for our dinner.
(Pictures taken of soup, are without croutons displayed on top.)

Cream of Potato & Cheddar Cheese Soup

6 cups peeled, cubed, Yukon Gold Potatoes

1 cup diced red onion

1/2 cup diced celery

1 teaspoon garlic powder

1/4 teaspoon ground white pepper

1 (14-ounce) can chicken broth

1 (14-ounce) can low sodium chicken broth

1 (10.5-ounce) can cream of celery soup

1 cup half-and-half cream

1-1/2 cups shredded sharp cheddar cheese

cheese & garlic flavored croutons, to garnish the soup (opt.)


1.) Put the potatoes, onion, celery, garlic powder, white pepper, and both cans of chicken broth, in a 3-1/2 quart size crock-pot.


2.) Stir in the cream of celery soup; place the lid over the crock-pot, and cook on high for 3 hours, or 3 hours and 15 minutes, until the potatoes are cooked through.


3.) Once the potatoes are completely cooked; stir in the half-and-half cream, then stir in the shredded cheddar cheese.


4.) Cover the crock-pot, and let sit until the cheese melts.


5.) Once the cheese has melted, stir the soup, then ladle soup into bowls, and garnish each bowl with the cheese & garlic flavored croutons, if desired.


6.) This soup makes: 6 servings

-------- An up close picture of the soup. --------

Click to expand...