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Cheese Potato Soup


Potato Cheese Soup

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  • 2 Cups Boiling Water
  • 2 Cups Diced Potatoes
  • 1/2 Cup Diced Carrots
  • 1/2 Cup Diced Celery
  • 1/4 Cup Chopped Onion
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1/4 Cup Butter
  • 2 Cups Shredded Cheddar Cheese (8 ounces)
  • 1/4 Cup Flour
  • 1 Cup Cubed Cooked Ham



Step 1

Place vegtables, salt and pepper in boiling water. Cook 10 minutes to tenderize. Do not drain.

Meanwhile melt butter in a heavy bottomed saucepan or skillet. When bubbling, stir in flour. Cook stirring constantly until flour is thoroughly blended with butter and begins to turn golden. Gradually stir in the milk. Continue to cook and stir until mixture thickens to make a sauce.

Remove from the heat and stir in the cheese. Mix until mixture thickens to make a sauce. Remove from heat. Mix until cheese melts. Return to heat if necessary. Add the Ham and the cooked vegetables with their liquid. Stir to blend everything together. Heat if necessary. (I usually double this recipe)

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