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My family enjoys this delicious and hearty soup every Halloween. It's our Halloween tradition. Make it your tradition too!
Serves: 8
  • 4 Tablespoons Extra Virgin Olive Oil
  • 3 Cloves Garlic, Minced
  • 1 Large Onion, Diced
  • 4 Stalks of Celery with Inner Leaves, Diced
  • 2 Large Carrots, Diced
  • 10 Medium Sized Red Potatoes, Skins On, Cut into Bite Sized Pieces
  • ½ Teaspoon Kosher Salt
  • 1 Teaspoon Lowry's Season Salt
  • ½ Teaspoon Coarse Ground Pepper
  • ½ Teaspoon Garlic Powder
  • 1- 32 Ounce Box of Chicken Broth or Stock
  • 4 Cups Grated Cheddar Cheese (about 1 lb., plus more for garnish)
  • ½ Cup Heavy Cream
  • For The Garnish
  • 2 Cups Finely Grated Cheddar Cheese
  • 1 Pound Diced Bacon, cooked until crispy
  • 1 Bunch Green Onions (white & green parts), Diced
  1. Add olive oil to a large stock pot.
  2. Add the garlic, onion, celery and carrots to the pot and saute over medium heat until tender and translucent.
  3. Add the potatoes, salt, pepper and garlic powder to the stock pot with the sauteed vegetables and mix to combine.
  4. Pour in chicken broth/stock, cover the pot and simmer over low heat until the potatoes are tender.
  5. Remove the soup from the heat and stir in 4 cups grated cheddar cheese & cream.
  6. Season with salt & pepper to taste.
  7. Ladel soup into large serving bowls and garnish with more grated cheese, bacon bits and green onions.
  8. ENJOY!
NOTE: It is important to remove the soup from the heat before adding the cheese. This prevents the cheese from curdling and allows it to mix into the broth. If you need to reheat the soup to serve it, do not bring it to a boil.
Recipe by After Orange County at