Cheddar Vegetable Soup with Potatoes - Kraft Recipes Top
Comida Kraft
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Cheddar Vegetable Soup with Potatoes

Prep Time
Total Time

8 servings

Add croutons to this Cheddar Vegetable Soup with Potatoes for some crunch. This creamy vegetable soup with potatoes includes corn, onions and peppers.

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What You Need

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Make It

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  • Sauté 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, purée 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.

Special Equipment Needed

Serving Suggestion

Serve with whole wheat rolls and a mixed green salad to balance out the meal.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 270
Total fat 14g
Saturated fat 8g
Cholesterol 35mg
Sodium 250mg
Carbohydrate 28g
Dietary fiber 3g
Sugars 3g
Protein 7g
% Daily Value
Vitamin A 25 %DV
Vitamin C 15 %DV
Calcium 8 %DV
Iron 6 %DV

* 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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