Cheesy Potato Soup

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Bowl with Spoon

Prep time:
10 MIN

Kitchen Timer

Cook time:
45 MIN

Silouette of 2 people

6 Servings


Serving Size:
1 cup


  • 1 medium onion, chopped (about 1 cup)
  • 1⁄4 cup celery, chopped
  • 1 teaspoon oil
  • 2 cups potatoes, peels and diced bite size
  • 2 cups chicken broth
  • 1⁄4 teaspoon pepper
  • 3 tablespoons cornstarch
  • 1 1⁄2 cups nonfat or 1% milk, divided
  • 1 cup (4 ounces) reduced-fat cheddar cheese, shredded
  • 1 tablespoon bacon bits or 1 slice bacon, cooked and crumbled


In a large saucepan over medium-high heat, sauté onions and celery in oil until onions are clear.
Add the potatoes, broth, and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 to 25 minutes or until the potatoes are tender.
In a small bowl, stir together cornstarch and ¼ cup of milk until smooth. Add remaining milk. Stir into the potato mixture.
Cook and stir until thickened and heated through, about 5 minutes. Do not boil.
Remove from heat. Stir in cheese until melted. Top with bacon bits. Serve warm.
Refrigerate leftovers within 2 hours.