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Cheddar Soup with Potatoes, Corn, and Crunchy Croutons

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Total Time

4 servings

Try to find a better combination than potatoes and cheese when you cook this potato cheddar soup. Add corn and crunchy croutons for an extra kick!

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What You Need

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Make It

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  • Sautee the onions with butter in a large soup pot on low-medium heat until onions are translucent.
  • Add the chopped red pepper, and paprika, and cook until the pepper is soft.
  • Add the vegetable broth and bring to a simmer. Using an immersion blender, blender, or food processor, puree the mixture until smooth. Place the pot back on the stove, and add the beer, cream, Worcestershire, and cheddar. Bring to a low simmer.
  • Add the potatoes and corn, and continue to simmer until the potatoes are soft.
  • Preheat the oven to 350ºF. Place the chopped bread onto a baking sheet. Drizzle with olive oil and toss. Bake for 10 minutes, until the bread is crunchy and hard.
  • Ladle the soup into bowls and serve with a few croutons on top.


  • 4 servings

Nutritional Information

Serving Size 4 servings
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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