Cheesy Potato Soup

Prep 5 min


Cook 25 min


Ready in 30 min

All you need is 30 minutes to turn potatoes and cheese into a smooth, rich, hot soup. Pair with crusty bread and a fresh salad for a great dinner.


  • 2½ cups (625 mL) low-sodium vegetable broth
  • 4 tbsp (60 mL) unsalted butter
  • 1 tsp (5 mL) salt
  • ¼ tsp (1 mL) fresh thyme leaves
  • 1½ cups (375 mL) russet potatoes
  • ½ medium onion
  • 1 small carrot
  • 1   celery stalk
  • 2   garlic cloves
  • 4 oz. (125 g) cheddar cheese, cubed
  • ⅛ tsp (0.5 mL) black pepper


  1. Add the ingredients to the Deluxe Cooking Blender in the order listed (don’t add the add-ins). Replace and lock the lid. Turn the wheel to select the SOUP setting; press the wheel to start.

  2. When the timer is up, press CANCEL. Remove the vented lid cap and carefully add the add-ins. Replace the cap and hold the PULSE button until they are fully combined.


  • 6  servings

Nutrients per serving:

U.S. nutrients per serving (1 cup/250 mL per serving): Calories 210, Total Fat 14 g, Saturated Fat 8 g, Cholesterol 40 mg, Sodium 580 mg, Carbohydrate 14 g, Fiber 2 g, Sugars 2 g, Protein 6 g

Cook's Tips:

Peel and cut your vegetables into chunks before you measure them.

Follow the recipe quantities for best results and to minimize scorching.

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