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Cheesy potato soup tastes great and is full of vegetables!


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

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