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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 300.4
  • Total Fat: 15.1 g
  • Cholesterol: 10.1 mg
  • Sodium: 682.0 mg
  • Total Carbs: 35.8 g
  • Dietary Fiber: 3.5 g
  • Protein: 6.2 g

View full nutritional breakdown of Cheddars Potato Soup calories by ingredient
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Cheddars Potato Soup

Submitted by: CLOTEAL2503

Introduction

Wonderful soup that I eat at Cheddars Wonderful soup that I eat at Cheddars
Number of Servings: 8

Ingredients

    6 cups potatoes, cubed (1/4 to 1/2 inch
    1 1/2 strips bacon
    1/4 cup diced celery
    1/4 cup + 2 Tbl onion
    6 cups of water
    1/4 cup chicken base
    1/2 tsp plus 1/8 black pepper
    1/4 pint half and half
    1/4 pint whipping cream
    1/4 lb American cheese (melted)
    1/2 plus 1/8 tsp salt

Directions

TO SERVE (garnishes):
shredded Cheddar cheese
scallion, chopped
parsley
crumbled bacon

TO MAKE THE ROUX:
Make Roux in skillet before making soup. Heat butter over medium heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on whisking. Cook until you smell a toasty aroma (be careful not to burn the mixture). Cover and set aside to cool.

TO MAKE THE SOUP:
Boil potatoes in water to cover until aldente (DO NOT OVERCOOK!). Drain, cover and set aside.

Cook bacon until crisp. Remove bacon from skillet, place on paper towel to drain, and then crumble; set aside.

Saute celery and onions in bacon drippings; set aside.

In 6 quart pot, combine water, chicken stock, celery, onion and black pepper. Bring to a simmer.

Add Half & Half, whipping cream and salt, stirring while you add. Add Roux. Cook over low heat mixture until Roux is totally integrated.

Add potatoes to soup. Cook 10 minutes at low simmer.

While soup is cooking, melt cheese in microwave. Add cheese to soup and stir in well.

TO SERVE:
Add garnish, as desired, after dishing into soup bowl.





Serving Size: 8-1 serving servings

Number of Servings: 8

Recipe submitted by SparkPeople user CLOTEAL2503.






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