Potato Cheddar Vegetable Soup Recipe

Now that Fall is in the air and the days are getting cooler, vegetable soups make their way onto the weekly menu. I love simple and flavorful soups and this hearty potato cheddar vegetable soup recipe is just that. Loaded with fresh veggies and cheddar cheese, this vegetable soup can be ready to serve in about 30 minutes.

What I love most about this soup is if you don’t have a certain vegetable, substitute for whatever you have in the fridge. Peppers could be added, spinach and kale as well. This is the recipe that we love, and the boys will actually eat. Serve with fresh bread and sharp cheddar (or even a jalapeno jack).

Potato Cheddar Vegetable Soup Recipe

Freeze whatever leftovers you have and save them for another night. This soup freezes really well and only needs reheating to enjoy.

Keep warm this Fall with this healthy potato cheddar vegetable soup.

Potato Cheddar Vegetable Soup Recipe

What you will need:

  • 2 large russet potatoes; peeled and quartered
  • 2 large carrots; cut into 1 inch chunks
  • 3 stalks of celery; diced
  • 1 1/2 cups broccoli florets 
  • 2 cups cauliflower florets
  • 1 large onion; chopped
  • 1 1/2 tsp pepper
  • 2 tsp. salt
  • 1 tsp. thyme
  • 1 vegetable bouillon cube *or chicken
  • 2 cups shredded cheddar cheese
  • 8 cups water

Place all the chopped vegetables into a large soup pot and add water. 

Stir in the bouillon cube, salt, pepper and thyme.

Boil until all veggies are fork tender.

Using an immersion blender and blend the whole lot together.

Place cheese into the soup and allow to melt. 

Serve with a buttered roll and enjoy!

Potato Cheddar Vegetable Soup Recipe

Potato and Cheddar Vegetable Soup
Serves 8
A hearty and healthy cheesy vegetable soup. A great dinner for those cooler nights.
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 2 large russet potatoes; peeled and quartered
  2. 2 large carrots; cut into 1 inch chunks
  3. 3 stalks of celery; diced
  4. 1 1/2 cups broccoli florets
  5. 2 cups cauliflower florets
  6. 1 large onion; chopped
  7. 1 1/2 tsp pepper
  8. 2 tsp. salt
  9. 1 tsp. thyme
  10. 1 vegetable bouillon cube
  11. 2 cups shredded cheddar cheese
  12. 8 cups water
Instructions
  1. Place all the chopped vegetables into a large soup pot and add water.
  2. Stir in the bouillon cube, salt, pepper and thyme.
  3. Boil until all veggies are fork tender.
  4. Using an immersion blender and blend the whole lot together.
  5. Place cheese into the soup and allow to melt.
  6. Serve with a buttered roll and enjoy!
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Potato Cheddar Vegetable Soup Recipe

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8 Comments

  1. Janet Vinyard November 2, 2016
  2. Randi November 4, 2016
  3. Marie November 8, 2016
  4. Kate November 8, 2016
  5. Lois Christensen November 14, 2016
  6. Sandra Garth February 14, 2017
  7. Alison @ Alison's Allspice February 15, 2017

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