Best Potato Cheese Soup Recipe
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5.0
3 reviews
Excellent
Best Potato Cheese Soup Recipe
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The Best Potato Cheese Soup. Really. Try it!
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Ingredients
- 2 tbs olive oil
- 1 large sweet onion diced
- 2 teaspoon garlic minced. about 4 cloves
- 1 quart chicken stock if boxed, use one large box.
- 1 quart of water
- 2 teaspoon salt
- 5-6 large potatoes Cut into 1 ½ inch cubes. if Russets or baking potatoes, peel. If Red or Yukon Gold – no need to peel.
- 3 large carrots peeled and cut into ½ inch cubes.
- ⅓ Gallon whole milk
- ½ pint heavy cream
- ½ stick of butter
- ½ block American cheese cubed (like velveeta)
- 2 Cups sharp cheddar shredded
- 1 C parmesean grated
- salt and pepper to taste
- Garnish – bacon crumbles chives, sour cream, shredded cheese.
Instructions
- In a large heavy stock pot, heat 2 tbs of olive oil. When hot, add onions and cook over medium heat until translucent – 2-3 mins. Add garlic and cook for another 1 minute. Add Chicken stock, water and salt to pot. Add potatoes and carrots to stock pot and bring to a boil. Boil until potatoes are fork tender.
- Turn burner off and allow to cool until able to remove about ½ of the potatoes with a slotted spoon to a food processor or blender. Process until potatoes turn into a paste and then add back to the stock pot.
- Place stock pot back on the burner and on medium heat, add milk, cream, butter and Velveeta cheese and heat until butter and Velveeta is melted. Do not bring to a boil – adjust heat to low as temperature nears boiling. Stir frequently with wooden spoon and scrape bottom of stock pot frequently to prevent sticking.
- Add sharp cheddar one handful at a time, stirring each time. Add parmesean. Add salt and pepper to taste (will vary greatly depending on types of cheese you use – so add a little, taste, repeat).
- Serve in bread bowl, soup bowl or mug. Garnish with bacon crumbles, chives, sour cream and shredded cheese.
Notes
- To make this vegetarian, you can use vegetable broth instead of chicken broth.
- Change up the cheeses for a great variation on taste.
- If you like a creamier soup, mash up more of the potatoes . For a chunkier soup, mash less.
- Using Russet potatoes will give a slightly different texture than using the waxy potatoes like red or yellow gold potatoes.
- Serve with crackers or a crispy bread. Excellent in a bread bowl.
- If you want to read more about using bacon in soups and foods, here's some interesting information from the USDA.
Nutrition Information
Show Details
Calories
410kcal
(21%)
Carbohydrates
19g
(6%)
Protein
16g
(32%)
Fat
30g
(46%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.004g
Cholesterol
84mg
(28%)
Sodium
1033mg
(43%)
Potassium
550mg
(16%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
5490IU
(110%)
Vitamin C
4mg
(4%)
Calcium
440mg
(44%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 19g | 6% |
| Protein | 16g | 32% |
| Fat | 30g | 46% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 84mg | 28% |
| Sodium | 1033mg | 43% |
| Potassium | 550mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 5490IU | 110% |
| Vitamin C | 4mg | 4% |
| Calcium | 440mg | 44% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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