# Cheddar Potato Soup

> Cheddar Potato Soup (ready in about 35 min, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook.

Published: 2026-04-13
Posted by Suzanne Lejeune

Original recipe by Suzanne Lejeune.

- **Yield:** 4 servings
- **Total time:** ~35 min
- **Cuisine:** American
- **Course:** Full Meal, Lunch and Snack, Main Dish, Side Dish, Snacks
- **Est. cost:** ~$12–$18 CAD (at time of writing)

Cheddar Potato Soup | SIMM

## Shop It

### Produce

- Yukon gold potatoes — 3 medium
- Yellow onion — 1 small
- Celery — 1 stalk
- Garlic — 1 head
- Fresh thyme — 2 sprigs

### Dairy & Eggs

- Old cheddar, shredded — 1 bag

### Pantry

- Chicken broth — 1 large container
- Chicken bouillon cubes or base

### Meat & Seafood

- Bacon — 1 pack

## Mise It

### Soup Base (soup machine)

- Dice 3 medium Yukon gold potatoes.
- Buzz 1 small yellow onion.
- Buzz 1 celery stalk.
- Quarter 1 garlic clove.
- Strip the leaves from 2 sprigs fresh thyme.
- Measure 3 to 4 cups chicken broth to the Max Fill line.

### Cheddar Finish (small bowl)

- Measure 1 cup shredded old cheddar at room temperature.
- Measure 2 tsp chicken bouillon base.

### Bacon Topping (plate + paper towel)

- Place 4 slices bacon on a plate and cover with paper towel.

## Make It

1. **ADD** the potatoes, onion, celery, garlic, thyme, and chicken broth to the soup machine.
2. **SET** the soup machine to the Puree Soup setting.
3. **START** the soup machine.
4. **MICROWAVE** the bacon until cooked but not too crispy, about 5 to 6 minutes.
5. **CRUMBLE** the cooked bacon.
6. **ADD** the cheddar and chicken bouillon base once the soup machine has finished its cycle.
7. **WHISK** the soup until thoroughly combined and the cheese is fully melted.
8. **TASTE** and **SEASON** with salt and pepper to taste.
9. **SERVE!** Top the soup with the crumbled bacon.

**Tools:** Soup machine, microwave, whisk, paper towels, plate.

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