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Potato and Cheese Soup

Soup enthusiasts will find the potato and cheese soup to be quite enticing. The soups may not be as popular as mashed potatoes but you can be certain that you are going to enjoy the recipe. It is a well known fact that potatoes can be baked, mashed, roasted, grilled, boiled, etc. and you always end with a delicious meal.

One thing people often forget is that potatoes can be used to make soup as well.

The potato and cheese soup is an alternative if you want to eat a soup with a unique touch. The process to create it is fairly easy and does not require difficult steps. Twelve minutes is all that is required for the preparation. And around 35 minutes for the cooking process.

Preparation Time: 12 minutes

Cooking Time: 35 minutes

Servings: 6 to 8

Cheese and potato soup


  • 3 tbsp of butter
  • 1 cup grated Cheddar cheese
  • 4 cups Russet potatoes (peeled, cubed)
  • 8 cups water
  • 1 tsp of Dijon mustard
  • 3 cups leeks (sliced)
  • 1/2 cup heavy cream
  • salt (to taste)


  1. First you should melt butter in a pot.

  2. Add the leeks and cook while stirring every 5 minutes.

  3. Next add the potatoes; then add the salt to taste.

  4. Now add water and bring to a simmer. Cook until the potatoes and leeks are tender in about 35 minutes.

  5. Place 3/4 of soup into a blender and slowly puree, then return to pot and bring to simmer.

  6. Add cheese and mustard.

  7. Stir until it is smooth.

  8. Add the heavy cream and bring to simmer.

  9. Now is time to serve and enjoy!

Tip - If you want the soup thicker in step 5:

  • Add 1/2 cup of carrots or another mild tasting vegetable you like and puree.

The potatoes and the grated Cheddar cheese are the main elements of the recipe; of course the other ingredients are necessary to further boost that special flavor of the soup. The preferred potatoes for the dish are the Russet variety which has a softer consistency. The Cheddar cheese provides a very distinct taste that can't be found elsewhere. The proper combination of leeks, mustard and heavy cream makes this soup worth remembering.

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