Cheesy Potato Soup

Recipe & Photo Source:


Number of servings: 6


Time for preparation (including preparation and cooking): 55 min



1 medium onion, chopped (about 1 cup)

1⁄4 cup celery, chopped

1 teaspoon oil

2 cups potatoes, peeled and diced bite size

2 cups chicken broth

1⁄4 teaspoon pepper

3 Tablespoons cornstarch

1 1⁄2 cups nonfat or 1% milk, divided

3⁄4 cup (3 ounces) cheddar cheese, shredded

1 Tablespoon bacon bits or 1 slice bacon, cooked and crumbled



  1. In a large saucepan over medium-high heat, sauté onions and celery in oil until onions are clear.
  2. Add the potatoes, broth, and pepper. Bring to a boil. Reduce heat; cover and simmer until the potatoes are tender, 15 to 25 minutes.
  3. In a small bowl, stir together cornstarch and ¼ cup of milk until smooth. Add remaining milk. Stir into the potato mixture.
  4. Cook and stir until thickened and heated through, about 5 minutes. Do not boil.
  5. Remove from heat. Stir in cheese until melted. Top with bacon bits. Serve warm.
  6. Refrigerate leftovers within 2 hours.


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