Dairy Farmers of Canada

Potato and Cheddar Cheese Soup

This recipe is taken from the 1988 Milk Calendar. This is the Potato and Cheddar Cheese Soup recipe.

  • Prep: 15 min
  • Cooking: 25 min
Yields 6 servings
potato and cheddar cheese soup


  • 2 tbsp (30 mL) butter
  • 1 onion chopped
  • 1 clove garlic finely chopped
  • 3 medium potatoes peeled and diced
  • 1 1/2 cups (375 mL) chicken broth
  • 1/4 tsp (1 mL) dried thyme
  • 1 1/2 cups (375 mL) Milk
  • 1 1/2 cups (375 mL) shredded Canadian Cheddar cheese
  • Salt and freshly ground pepper to taste
  • 2 tbsp (30 mL) chopped fresh parsley
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Melt butter in a large saucepan. Add onions and garlic. Cook until tender but do not brown. Add potatoes and combine well. Stir in chicken broth and thyme. Bring to a boil. Reduce heat. Cook gently, covered, 20 min until potatoes are tender.

Purée half the soup. Return it to the saucepan. Stir in milk and heat just until mixture comes to a boil. Stir in cheese. Cook gently, stirring, until cheese melts. Add salt and pepper to taste. Garnish each serving with chopped parsley.

Microwave Method: In a 12-cup (3 L) glass casserole cook onions, garlic and butter, uncovered, on High (100 %) for 2 to 3 minutes. Add potatoes, chicken broth and seasonings. Cook, covered, 8 to 12 min on High, until potatoes are tender, stirring every 2 minutes. Purée half the mixture. Return to dish. Stir in milk and cook on High 2 to 4 minutes until heated thoroughly. Stir in cheese and cook 1 minute on Medium (50 %) until it melts. Add salt and pepper to taste. Garnish with parsley.


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Nutritional information

Per serving
Energy: 260 Calories
Protein: 11 g
Carbohydrate: 22 g
Fat: 15 g
Fibre: 1.5 g
Sodium: 429 mg

Top 5 Nutrients

(% DV*)
Calcium: 27 % / 292 mg
Niacin: 22 %
Phosphorus: 24 %
Vitamin B12: 20 %
Zinc: 17 %