This is a creamy soup that is satisfying as a main dish, especially when accompanied by buttered sourdough toast.

Potato Cheese Soup

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  • 8 cups water
  • 6 large potatoes, peeled and sliced paper-thin
  • 1 onion, chopped
  • 4 stalks celery, chopped, with leaves
  • salt and pepper to taste
  • 4 cups half-and-half
  • 2 tablespoons margarine
  • 2 (11 ounce) cans condensed cream of Cheddar cheese soup


In a large stock pot add water, potatoes, onion, celery and season with salt and pepper. Bring to a boil, cover and simmer until potatoes and vegetables are tender.

Once tender, mash soup with a potato masher, and add butter and cream.

Gradually bring mixture to a simmer. Add condensed cheese soup and blend. Serve while hot.