As I stepped out of bed this morning, my mind suddenly drifted to this soup!  This cheesy smooth soup is my all time favorite.  You can add a wide variety of vegetables as well, or toss in rotisserie chicken as well.  You name it, you can add it to this wonderful creamy cheesy base.  It takes very little time to put together, and you can serve it with a salad and hot rolls, or maybe a piece of tender breaded chicken on the side.  Make this for your dinner tonight!
YOU WILL NEED:6 Tablespoons butter
3 to 4 carrots, peeled and diced (opt)
2 to 3 celery stalks, thinly sliced (opt)
1 small onion, chopped (opt)
*I use 1 to 2 teaspoons onion powder instead
1 teaspoon celery salt
8 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon cracked pepper
1 teaspoon salt
4 cups milk
4 chicken bouillon cubes
*I use Knorr brand, and use 3 because they are larger
4 cups water
4 to 5 potatoes, peeled and cut into 1/2 ” cubes
3 cups shredded cheddar cheese
8 slices bacon, cooked and crumbled


About 45 minutes before serving: in a large pot, over medium heat, melt butter. Add diced carrots, celery and onions, (all optional) and cook until tender, about 10 minutes, stirring occasionally. Stir in flour, mustard, paprika, salt, pepper, and stir for about 1 minute. Gradually add milk, bouillon cubes, water and potatoes. Over high heat, heat to boiling, then reduce heat to low, stirring constantly. Cover and simmer ten minutes or until potatoes are tender. Remove saucepan from heat, stir in the grated cheese, just until melted. If you like, top each serving with crumbled bacon, or add directly to your soupMakes about 8 1 cup servings.


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  • ashley - 12/20/2012 - 12:36 pm

    Just finished making this! soo easy and it smells heavenly.ReplyCancel