crisp and creamy For a creamy, rich dish, cheddar is added to pureed potatoes along with dill and pepper.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons butter
- 1 cup diced onion
- 2 ½ cups peeled and diced potatoes
- 3 cups chicken broth
- 1 cup heavy cream
- 1 ¾ cups shredded sharp Cheddar cheese
- ¼ teaspoon dried dill weed
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- ⅛ teaspoon ground cayenne pepper
Instructions
- In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.
- Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes.
Nutrition Facts
| Calories | 366 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 99 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 19 g |
| Sodium | 348 mg |
| Sugars | 2 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve been eating this soup for as long as I can remember, via my mom’s cooking. I always thought that it was something special, a perfect, passed down recipe only my family new, until I asked for the recipe. Through the years it’s never left my mind, this soup is the one that me and my family always go back to, and no wonder! It’s special
I really like this soup, but agree with others that I prefer not to puree it all. Did add celery and a bit of green pepper. What I didn’t like was the 93% of saturated fat in it. Not for every day!
I’m giving it a 5 because it was a 5 after I made my own changes to it. I didn’t puree the potatoes. I mashed some of them just a bit with an old-fashioned handheld potato masher. I also added chopped celery and a bit of celery seed. It needed thickening, so I used cornstarch to make it a very thick, chowdery soup. It’s great with french-fried onions on top.
It was delicious!!!
I added some celery and doubled the recipe. Absolutely delicious.
Super easy and delicious! It was enough for me and my roommate, but I would definitely double if I was making it for my family. Cooked bacon for garnish, and I left the skin on the potatoes. Will make again!
Incredible! Super filling but such a good starter soup- rich, creamy, and flavorful!
My favorite potato soup recipe! I do make changes, though. I hate dill, so I eliminate that. I also add an extra chicken bouillon cube, as well as a tsp. or two of ham base, and then I reduce the salt. Lots and lots of black pepper, cayenne, and extra cheese. My husband likes chunks of potato, so I don’t puree it – I just use a potato masher and lightly mash to make it mostly smooth with some texture. SO GOOD!
Excellent soup. I doubled the recipe. Only puréed half of it, prefer to have some chunks in my soup. Also used 1/3 c of butter
This is an excellent soup for the pickiest of eaters. I doubled the dill, and didn’t put ALL the potatoes in the food processor, we like it a little chunky. The whole family ate it, even my husband who hates onions and my youngest who “doesn’t like soup.”
This potato soup was very easy to make. My daughter and I tasted it before we added the cheese, and it tasted great. If you are not a cheese fan, this recipe is still a keeper. However, when we added the cheese, the recipe went from great to phenomenal! I will definitely be making this recipe again.
Really great potato soup recipe! I didn’t puree the potatoes, just left them diced because I like a chunky soup, and thickened it with a little cornstarch. The flavour of the cheese (I used light old cheddar), cayenne, and dill was really tasty. Fiance thought a potato/cheese soup didn’t sound very appetizing but he had a second bowl. ??
We are crazy about this soup!
We are crazy about this soup!
This is GREAT! And so easy to make to be so delicious! I hate people like me who say it’s fantastic, then change 5 things, but I’m a vegetarian who can’t eat Cheddar or any aged cheese (migraines). So two small changes: I used 3 cups of vegetarian broth instead of chicken and use a Colby Jack blend (though Cheddar would be better). Of course, I used full cream and real butter! I used red potatoes (the recipe didn’t specify & I looked up “good potatoes for soup” online. Thanks for a soup recipe I’ll make often.
My husband absolutely loved it, only problem , I have to double the recipe next time . It was fantastic 🙂
I followed other reviewers’ advice and added bacon and used a potato masher instead of pureeing the entire thing. It is a winter staple in our house. Hearty and delish!
Very very good. I love the little hint of spicy the ceyanne pepper gives. My kids enjoyed it too so dont be worried it will be too spicy. This soup is a little thinner than other potato soups so it was delicious with a loaf of garlic bread. I’ll make this again for sure. I followed the recipe exactly & ended up only adding a touch more salt at the end.
I tripled this recipe to make sure that we had plenty for leftovers and I’m glad I did. It was very good. My wife, son, and I all loved it. I put half of the mixture in the food processor and left plenty of potatoes in the pot. Next time I prepare this recipe, based on my wife’s preferences, I won’t blend the mixture at all. We like the diced potatoes to keep their shape, suggesting that the recipe really is potato soup. My wife commented on the dill as a nice twist. The cayenne pepper was in a volume too small to detect it. Consider increasing the cayenne pepper volume next time. Here’s a tip to assist you in getting the mixture from the pot to the food processor: Use a slotted spoon and transfer the potatoes you want first; then, use a cup to transfer just enough liquid to assist in blending. That’s cleaner and easier than trying to pour a huge pot into the food processor.
I love this soup and look forward to cooler weather every year just so that I can make it! I follow the recipe as written and it turns out great every time. Sometimes I can find the small sourdough bread bowls at the grocery store and will serve it individually in those — yum! But usually we eat this soup with some bread to go with it. And I like to have some crumbled bacon on hand to sprinkle on top of my soup.
Everytime I’ve ever made potato soup, I’ve used a different recipe because I couldn’t find the “one”. I feel like I’ve found it. I followed the recipe as stated. Loved the smoothness created by pureeing and the heavy cream addition. I doubled the recipe to ensure leftovers.