Friday, October 18, 2013

Wisconsin Potato Cheese Soup

I found this recipe years ago in one of my favorite cookbooks, The Complete Guide to Country Cooking. But somehow forgot about this recipe until recently.

But now that it has been re-introduced, my children keep asking for this soup. Definitely a family favorite and perfect tummy warmer!

A stick blender greatly simplifies this soup.

Wisconsin Potato Cheese Soup

1/3 cup chopped celery
1/3 cup chopped onion
2 T butter
4 cups diced peeled potatoes
3 cups chicken broth
2 cups milk
1 1/2 tsp salt
1/4 tsp pepper
dash of paprika
2 cups (8 oz) shredded cheddar cheese
croutons or parsley

In large pan, saute celery and onion in butter. Add potatoes and broth. Cover and simmer until tender. Cool and puree in batches in the blender OR (much easier) puree directly in the pot with a stick blender. Stir in milk and seasonings. Add cheese and heat just until melted. Garnish with croutons or parsley


  1. Sounds delicious! I do not own a stick blender but have been wanting one for a while. Perhaps it is time to get one. Enjoy your day and God bless.

  2. Looks like a delicious recipe! I love making soup, especially this time of year. I will have to add this to my soup recipe list to try soon. : )


  3. This sounds really good! I've never made a soup that needs pureed like this but I'm pinning for future reference. It's definitely 'soup season' here! :)


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