Cheesy Potato Soup

Makes 8-10 servings


  • 1 medium onion, diced
  • 2 ribs celery, diced
  • 1/4 cup vegetable oil
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1/4 cup unbleached all purpose flour
  • 2 cups vegetable broth
  • 1 1/2 pounds new potatoes, skin on, diced
  • 1 cup whole milk
  • 8 oz. sharp cheddar cheese, shredded
  • Salt and pepper, to taste


  1. In a soup pot, add onions, celery, vegetable oil, salt, and pepper. Saute over medium heat until vegetables are tender.
  2. Add flour and cook for 2 to 3 minutes, stirring constantly.
  3. Whisk in vegetable broth. Turn heat to medium high and bring to a full boil, then reduce to a simmer.
  4. Add in half of the diced potatoes. Cook until tender.
  5. Remove from heat and use a stick blender to blend soup until smooth.
  6. Return to heat and add in remaining potatoes. Cook until tender.
  7. Add whole milk and return to a simmer. Turn off heat and add shredded cheese. Stir until completely melted.
  8. Taste and adjust seasonings as desired.


Shred cheese yourself, do not buy pre-shredded cheese. It does not melt as well.

Choose any type of cheese.

Use cornstarch or arrowroot powder in place of flour to make a gluten-free version. Do not add into the vegetables to make a roux. Instead, create a slurry, mixing powder with water or broth. Add mixture once the broth and potatoes come to a boil.

Photo from: Pillsbury

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