Jeannette’s Baked Potato Cheese Soup

Submitted by Jeannette Dopheide

Jeannette's Baked Potato Cheese Soup


  • 4 Tbsp. butter
  • 1 lg. onion chopped
  • 1/2 cup celery diced (or green pepper)
  • 1/2 cup red pepper diced
  • 1/2 cup flour
  • 2 sm. cans chicken stock
  • 3 cups whole milk
  • 2 cups frozen hashbrowns* heated
  • 4 cups shredded cheese**
  • Salt and pepper to taste
  • Optional toppings: Green onion and chopped bacon


  • Sweat the vegetables in butter over medium heat until onions are clear. Add the flour and whisk into the vegetables until they are coated evenly in flour. Add the liquids and whisk together, raise the heat to medium or high until the mixture begins to simmer gently. Let the soup simmer until it thickens to your desired consistency. Add the heated potatoes and check for seasoning. Does it need salt or pepper? Turn off the flame and remove the pot from heat. Add the cheese a handful at a time, stirring between handfuls. Serve with toppings. * I like the frozen potatoes that are cut into cubes, not shredded. To cook the potatoes, bake at 425 degrees with a little bit of oil until heated through and golden brown (about 15-20 mins). You could use fresh potatoes, but it’s easier this way. ** I like using a Mexican blend of cheeses (not taco, taco blends have spices) because using only one kind of cheese can get a little heavy.