Smoky Cheese & Potato Soup | Midwest Living

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Smoky Cheese & Potato Soup

Smoky Cheese & Potato Soup

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  • Makes: 4 servings
  • Start to Finish 25 mins

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  • 6 ounces smoked cheese (cheddar, mozzarella, or gouda), shredded
  • 1 tablespoon all-purpose flour
  • 4 ounces ham, finely chopped
  • 1 medium carrot, finely chopped
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon paprika
  • 3 cups whole milk
  • 1/2 24 - ounce package refrigerated garlic mashed potatoes
  • Canned shoestring potatoes, fresh snipped parsley, and/or paprika (optional)


  1. In a bowl combine cheese and flour; set aside.
  2. In a Dutch oven combine the ham, carrot, curry powder, and paprika. Cook and stir over medium heat for 2 minutes. Stir in milk. Cook, uncovered, for 4 to 5 minutes, just until milk is hot but not boiling, stirring occasionally. Gradually whisk in mashed potatoes. Cook, stirring frequently, until hot and bubbly. Stir in the cheese and flour. Cook and stir for 2 minutes, just until cheese is melted.
  3. Ladle soup into bowls. Top with shoestring potatoes, parsley, and/or paprika.


  • Pantry: flour, paprika, curry powder


  • Change Up: For a vegetarian version, replace the ham with 1 cup of cooked cannellini beans, rinsed and drained well. Substitute chopped fresh chives for the parsley.

Nutrition Facts

(Smoky Cheese & Potato Soup)

Servings Per Recipe 4, cal. (kcal) 429, vit. A (IU) 3353, carb. (g) 22, Thiamin (mg) 0, pro. (g) 25, vit. C (mg) 1, chol. (mg) 94, Riboflavin (mg) 0, Fat, total (g) 26, Potassium (mg) 438, sodium (mg) 1059, Trans fatty acid (g) 0, sat. fat (g) 16, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 2, Polyunsaturated fat (g) 1, Cobalamin (Vit. B12) (µg) 1, Monounsaturated fat (g) 3, Folate (µg) 16, sugar (g) 12, iron (mg) 1, fiber (g) 2, calcium (mg) 545

Comments (3)

pattie.tierney1 wrote:
The soup is far less interesting than is the embellished crouton on top. Where can I find that recipe?
lefebvre11 wrote:
I read it was toast with pesto on top. Looks to me like they sprinkled extra basil or parsley on top. Parsley stays very green, I would try that, float on top of soyp when you serve.
lefebvre11 wrote:
Forgot to say you could cut it out with a cookie cutter or print a form from an online source to cut around, or just reehand and cut it out after toasting with a sharp knife. Trim it up, with pesto and herb on top will be fine! You could even cut mini ones with a mini cookie cutter if u can find one, easy to eat!

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