Honey, let me tell you about one of my favorite recipes — Cheese and Potato Soup is something I’ve been making for years and it never disappoints! This is the kind of dish that fills the whole kitchen with the most wonderful aroma and has everyone asking when dinner will be ready.
Made with simple, wholesome ingredients like butter, onions, potatoes, this recipe comes together without any fuss. That’s the way Gran likes it — good food that doesn’t keep you in the kitchen all day.
Whether you’re making this for a weeknight dinner or bringing it to a gathering, I promise it will disappear fast. Don’t forget to scroll down and let me know how it turned out in the comments!
Please scroll down and leave a star rating in the recipe card below — it helps other home cooks find Gran’s recipes, and it means the world to me!
Cheese and Potato Soup
Ingredients
- 2 tablespoon Butter
- 1 cup Onions
- 2.5 cup Potatoes
- 3 cup Dry
- 1 cup Cream
- 1.75 cup Cheddar Cheese
- 0.25 teaspoon Dill Weed
- 0.25 teaspoon Black Pepper
- 0.25 teaspoon Salt
- 0.125 teaspoon Red 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.
- 2.
- 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.
