“Making this soup is such a satisfying process, I’ve dubbed it my ‘diabetes soup!’ (Click here to read why.)”

Jen M.

Nutritional Information

Serves: 16

Serving Size: 1

  • Calories: 293
  • Fiber: 1g
  • Total Fat: 18g
  • Protein: 10g
  • Total Carbohydrate: 23g


  • 7 cups peeled, cubed Yukon gold potatoes
  • 2/3 cup chopped onion
  • 6 cups water
  • ¼ cup chicken bouillon granules
  • 1 teaspoon black pepper (or to taste)
  • 10 tablespoons butter
  • 10 tablespoons flour
  • 4 cups whole milk
  • 4 cups shredded cheddar cheese

How To Make It

  1. In a large pot, add the potatoes, onions, and water. Bring to a boil and cook about 10 to 15 minutes until potatoes are soft.
  2. Add bouillon granules and pepper to the pot. Remove from heat.
  3. In a separate sauce pan, make a roux: Melt butter over medium-low heat. Whisk in flour until the mixture is nice and thick. Slowly add the milk a little at a time, stirring constantly.
  4. Continue to stir until you feel the mixture thicken up. Then, add the cheese until completely melted.
  5. Add the milk mixture to the potatoes. Cook over medium heat until warmed through, then serve!

Disclaimer: The experiences and suggestions recounted in these articles are not intended as medical advice, and they are not necessarily the "typical" experiences of families with a child who has type 1 diabetes. These situations are unique to the families depicted. Families should check with their healthcare professionals regarding the treatment of type 1 diabetes and the frequency of blood glucose monitoring.